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Smoked Brisket


1 prime, aged brisket from The Meat Board

Brisket Rub

Butcher Paper


1. Start the fire on your pit and let it preheat for 30 to 45 minutes.

2. While the pit is heating, trim your brisket and season it thoroughly with your preferred

brisket rub.

3. Place the trimmed brisket, fat side up, on the pit for 3 hours at 200° to 225°F.

4. After 3 hours, raise the pit temperature to 250°F for 3 more hours.

5. At the end of the 6 hours, the brisket should be at approx. 160° to 170°F internal

temperature and ready to be wrapped in butcher paper.

6. Wrap the brisket and place back on the smoker. Raise the pit temperature to 275° to

300°F. Expect 2 to 4 more hours of smoking for your brisket to reach an internal

temperature of 205°F.

7. When the brisket reaches 205°F, pull it from the smoker and let it rest at room

temperature, still wrapped, for 1.5 hours. After the rest period is complete, slice and

serve or put the brisket in a cooler and hold it until it is time to serve.

Recipe Courtesy of Joe Riscky