04/16/2026
Okay last one
How to Smoke a Brisket – Step-by-Step
1. Season the Brisket
Avoid overseasoning. Hold your hand at least 12 inches above the brisket and sprinkle the seasoning in a light, even layer until the meat is fully covered with no bare patches showing.
Season one side, then cover the brisket loosely with plastic wrap. Let it rest at room temperature for 30 minutes. This allows the meat to sweat, helping the seasoning stick and pe*****te. Flip the brisket, season the other side, cover again, and let it rest for another 30 minutes.
2. Preheat the Smoker
Preheat your smoker to 225°F. You can run it as high as 275°F or as low as 200°F depending on your preference and schedule.
3. Insert the Probe
Insert a meat probe into the thickest part of the flat (the thinner, leaner section of the brisket).
4. Smoke the Brisket
Place the brisket directly on the grill grates, fat side up. For the first few hours, try to avoid opening the smoker too often.
After a few hours, you can optionally begin spritzing the brisket lightly with beef broth (or another liquid) every 30–60 minutes.
5. Wrap the Brisket (Optional)
Once the internal temperature reaches about 150°F or once a nice dark bark has formed, wrap the brisket tightly in aluminum foil or butcher paper. Wrapping is optional but helps push through the stall and keeps the brisket moist.
6. Continue Smoking
Return the wrapped brisket to the smoker and cook until it reaches an internal temperature of 200°F in the thickest part of the flat.
7. Rest the Brisket
Remove the brisket from the smoker and let it rest (still wrapped) until the internal temperature drops to around 150°F. This is a very important step for juicy results.
8. Slice and Serve
Unwrap the brisket, slice against the grain, and serve.
