Three Simple Tips for Smoking the Best Brisket

Three Simple Tips for Smoking the Best Brisket

BBQ fans love smoked brisket, and it is easy to smoke your own!

Here’s how to smoke brisket, including tips for improving your smoked brisket by making it the best it can be.

1. Use the Right Cut of Meat

Having the right cut of meat allows you to use simple ingredients that bring out the flavour that is already there. Pick a whole packer brisket with nice marbling. Ask your butcher for help if you need it.

2. Use a Chimney Starter to Light Up the Charcoal

You might be tempted to use lighter fluid to get things started quickly, but this can affect the taste of the meat!

3. Control the Temperature

This is crucial! The meat needs to be cooked at a steady, low heat over a long period of time. This takes some skill, so it is easier to start with an electric smoker or pellet cooker or any unit that has a powered thermostat so that controlling the heat is simple and the heat is consistent.

Do not peek! This kills temperature consistency. Use thermometers. The temperature should be between 107 and 121°C.

You can control the heat on a charcoal smoker by opening the vents to increase the temperature and closing the vents to decrease oxygen flow, thus lowering the temperature. The temperature should be reached and steady before you add the meat.

That’s it!

Here is a simple recipe to get you started:


  • 5.5 – 6.5 kg packer brisket
  • 60 ml virgin olive oil
  • For the Rub
  • 96 g kosher salt
  • 96 g ground pepper
  • 96 g cup garlic powder


  • Pink Butcher Paper
  • Two zone thermometer
  • Instant read thermometer
  • Large tongs


The day before cooking, trim any excess fat and apply olive oil. In a separate bowl, combine your dry rub ingredients, and liberally apply to the brisket. Leave in fridge overnight.

The day of cooking, preheat your smoker to 130 degrees C, using fruit wood like apple or cherry.

When the temperature is a consistent 130 degrees, use large tongs and place the brisket on the smoker and insert your two zone meat probes. One for the meat inserted into the flat, and one to monitor the ambient temperature of the cooking chamber.

When the internal temperature of the brisket is 74 degrees remove the brisket and place it onto two pieces of pink butcher paper to wrap. Remove the meat probe, tightly wrap the brisket, and then add the meat probe back into the same general area. Place back into the smoker.

Continue cooking at 130 degrees for another several hours until the brisket approaches 90 degrees. At that point, use your instant read thermometer to insert and probe the flat and the point parts of the brisket to check for doneness. Anywhere from 90 to 96 indicates it is done. Remove, still wrapped and rest for an hour.

With these cooking tips and recipe, you are sure to produce amazing smoked brisket, and everyone will want to go to your place for a BBQ!