Smoked Brisket


This application is formulated for an electronically controlled smoker. As long as the temp can be controlled you should be able to use this with any commercially available smoker. Read your owner’s manual of course and comply with all safety notices and instructions.

Yield: 10 to 12 servings


10 to 12 pound whole packer beef brisket
1/4 cup (1 ounce) kosher salt
1/4 cup (1 ounce) ground black pepper (café, chef’s quality)
2 tablespoons (1/2 ounce) dried green peppercorn, medium grind
1 tablespoon (1/4 ounce) white peppercorn, medium grind


1. Rinse the brisket and pat dry. Trim the fat cap to approximately 1/4-inch thick and score the fat with a sharp knife, making sure not to go through to the surface of the meat. Set aside.

2. Combine the black pepper, salt, green pepper, and white pepper in a small bowl and whisk to combine.

3. Sprinkle the spice mixture onto the entire brisket and rub all over.

4. Cover with plastic or foil and refrigerate overnight.

5. Place 4 ounces of hickory wood chunks (2x2x3) into the smoker box and turn smoker on to 225 degrees F. Place drip pan under smoker.

6. Unwrap the brisket and place directly on the center rack, fat side up, close the door and cook until the brisket reaches an internal temperature of 140 to 150 degrees F.

7. Wrap the brisket in a double layer of aluminum foil, place in a pan, and continue to cook until the brisket reaches and holds an internal temperature of 185 to 190 degrees F for several hours. The meat is done when it yields to pressure when pressed, is pinkish on the inside, pulls apart easily, the fat cap is slightly blackened and jiggles, and when picked up with two pairs of tongs, bends in half and sags almost as though it will break in half.

8. Rest at room temperature for 45 minutes to an hour before slicing and serving.

Active Prep Time: 15 minutes
Cook Time: 13 to 15 hours
Inactive Time: Overnight + 45 minutes

Courtesy of Alton Brown, May 19, 2011

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