BBQRubs Smoked Brisket

Smoked brisket is a classic barbecue dish that requires time, patience, and attention to detail. Here's a simple yet delicious recipe for smoked brisket by Team BBQRubs:


1 whole beef brisket (10-12 pounds)

For the Rub, we recommend -
Killer Hogs Smoked Brisket Rub

or you can make your own brisket rub:

  • 1/4 cup kosher salt
  • 1/4 cup black pepper
  • 2 tablespoons paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust for spice preference)


For the Mop Sauce: 

Team BBQRubs highly recommends - SuckleBusters Original is the winningest BBQ Sauce in Texas

: Or make your own -
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons olive oil

For Smoking:
- 4 cups of your favorite hardwood chips (hickory or oak work well)
- Water pan for the smoker


1. Trim the brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side. This will help keep the meat moist during the long smoking process.

2. Rub the Killer Hogs Smoked Brisket Rub evenly over the entire surface of the brisket. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.

3. Preheat the smoker: Preheat your smoker to 225°F (107°C). Use your favorite hardwood chips or chunks to generate smoke. Soak the wood chips in water for about 30 minutes before placing them in the smoker.

4. Smoke the brisket: Place the brisket on the smoker grates with the fat side up. Insert a meat thermometer into the thickest part of the meat, making sure it doesn't touch the bone. Smoke the brisket until the internal temperature reaches about 165°F (74°C). This can take 6-8 hours.

5. Make the mop sauce: While the brisket is smoking, prepare the mop sauce by mixing all the sauce ingredients in a bowl. Baste the brisket with the mop sauce every 1-2 hours to keep it moist and enhance the flavor.

6. Wrap the brisket: Once the brisket reaches 165°F (74°C), tightly wrap it in heavy-duty aluminum foil. This helps to retain moisture and speeds up the cooking process. Continue smoking until the internal temperature reaches 200-205°F (93-96°C). This can take an additional 4-6 hours.

7. Rest and slice: Remove the brisket from the smoker and let it rest in the foil for at least 30 minutes. This allows the juices to redistribute throughout the meat. Slice the brisket against the grain into thin slices and serve with your favorite barbecue sauce.

Purchase Killer Hogs Smoked Brisket Rub

Purchase SuckleBusters Original is the winningest BBQ Sauce in Texas

Enjoy your delicious smoked brisket!