The Best Beef Brisket Recipes for Tender Meat

Prepare the Brisket: Trim the fat cap, leaving about ¼ inch of fat. Generously season the brisket with salt and pepper, pressing the rub into all sides of the meat.

Preheat the Smoker: Bring your smoker to 225°F (110°C). Add wood chips and let them smolder to create a flavorful smoke.

Start Smoking: Place the brisket fat-side up on the smoker rack. Close the lid and let the brisket smoke for 8–10 hours, checking the internal temperature occasionally.

Wrap and Continue Cooking: Once the internal temperature reaches 160°F (70°C), wrap the brisket tightly in butcher paper or aluminum foil. Return the wrapped brisket to the smoker.

Finish Cooking: Continue until the brisket reaches 200°F (93°C)—this may take another 3–4 hours. Remove from the smoker and let rest for 1 hour before slicing against the grain.