Mon. Feb 26th, 2024

BBQ brisket is a quintessential American classic, beloved for its tender, flavorful meat and the magic of slow cooking. The key to a great BBQ brisket is patience: it requires long, slow cooking at a low temperature to achieve its characteristically tender texture. Here’s a recipe to create your own mouth-watering BBQ brisket at home.


  • 1 whole beef brisket (10-12 pounds), trimmed
  • 3 tablespoons kosher salt
  • 3 tablespoons black pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper (optional for heat)
  • BBQ sauce (store-bought or homemade), for serving


  • Smoker or charcoal grill
  • Wood chips or chunks (hickory, oak, or mesquite)
  • Meat thermometer


  1. Brisket Rub: In a small bowl, mix together salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper. This will be your dry rub.
  2. Season the Brisket: Apply the dry rub evenly over the entire surface of the brisket, including the sides. Pat the rub gently into the meat.
  3. Refrigerate: Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.


  1. Prepare the Smoker/Grill: Preheat your smoker or grill to 225°F (107°C). If using a grill, set it up for indirect heat. Add your wood chips or chunks to create smoke.
  2. Smoke the Brisket: Place the brisket fat side up in the smoker or grill. Close the lid and maintain a consistent temperature. Smoke the brisket until it reaches an internal temperature of about 195°F to 205°F (90°C to 96°C). This will typically take about 1 to 1.5 hours per pound of meat.
  3. Check for Doneness: The brisket is done when it’s tender enough to be easily pierced with a fork or when it reaches the desired internal temperature.
  4. Rest the Brisket: Remove the brisket from the smoker and let it rest for at least 30 minutes, wrapped in foil. This step is crucial as it allows the juices to redistribute throughout the meat.
  5. Slice and Serve: Slice the brisket against the grain into thin slices. Serve with BBQ sauce on the side or drizzle some over the top.

Serving Suggestions

  • Serve your BBQ brisket with classic sides like coleslaw, baked beans, and cornbread.
  • Use leftover brisket in sandwiches, tacos, or as a topping for baked potatoes.


  • Keep the smoker temperature consistent.
  • Resist the urge to open the smoker frequently, as this can cause temperature fluctuations.
  • If using a grill, you may need to add more coals and wood chips periodically to maintain the temperature and smoke.

Making BBQ brisket is a labor of love, but the result is incredibly rewarding. This dish is perfect for weekend gatherings, special occasions, or any time you want to indulge in the rich, smoky flavors of classic American barbecue. Enjoy the process and the delicious results!

Learn more about Brisket in Jewish culture.

By Josh

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