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4 hours serves 8-10

Smoked Brisket

Pre’s new 38 oz brisket is the perfect size for home BBQ smoking, small enough for a home cook to handle but large enough to please a crowd. If you’re a smoking pro you likely have your routine. For the rest of us, we’ve gone down the BBQ rabbit hole and come back up with our simplest, starter BBQ smoking recipe. Round out your BBQ with some of our delicious sides!  We have recipes for our favorite regional BBQ sauces. It's fun and easy to make your own, so you have multiple options to test with your guests.
Smoked Brisket

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 2 hrs. 20 min. DIFFICULTY Medium

4 hours serves 8-10
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Pre's Brisket Rub:

  • 1/8 C pickling liquid (we use the brine from our pickled jalapeños but any pickle liquid will do)
  • 1/8 C kosher salt
  • 1/8 C ground black pepper
  • 1/8 C packed brown sugar (light or dark, they both work)
  • 1 T crushed red pepper flakes
  • 2 T dry mustard
  • 2 t onion powder
  • 2 t garlic powder
  • 38 OZ Pre beef brisket
Equipment: 
  • 10 C plus wood chips for smoking
  • Smoking box/basket for grill or home smoker
  • Meat thermometer
  1. Bring brisket to room temperature and pour pickling liquid over the meat, rubbing to distribute evenly. Set aside while you make the rub.
  2. Assemble other rub ingredients in a small bowl and mix to combine. Evenly sprinkle rub on brisket and pat in to meat until it is well coated. Set aside for 1 hour or wrap and refrigerate overnight.
  3. About 30 minutes before you are ready to cook the brisket, soak 8 C of smoker wood chips in cold water. Leave the other 2 C dry and set aside.
  4. Place wood chips in smoker box and heat grill to medium, depending on your grill, you want a steady temperature of about 225-250°F. Resist the urge to lift the grill lid but you do want to check the temperature and the wood chips to make sure the smoke level is consistent. Add dry chips as needed and sprinkle or spray with water to keep the chips smoking.
  5. Smoke brisket for 2 1/2 to 3 hours, until your meat thermometer registers 195-205°F. Let brisket rest for 30 minutes. To serve, slice brisket against the grain into thin strips.
  6. You can keep the finished brisket warm by wrapping it in foil, keep on lowest grill setting or 225°F oven.
  7. If you have leftovers check out our Burnt Ends Smoked Brisket Nachos recipe.

Instructions

Smoked Brisket
show nutrition +

Amount per 126g

  • 126g

    1 serving

  • 180kcal

    Calories

  • 23.48g

    Protein

  • 710mg

    Sodium

  • .8g

    Fiber

  • 7.18g

    Fat

  • 5.73g

    Carbohydrates

  • 2.44g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt