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Smoked Brisket

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Total Time
Prep: 20 min. + chilling Grill: 8 hours + standing

By Taste Of Home Editorial Team

Recipe by Jodi Abel, La Jolla, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 16, 2024

This smoked brisket recipe is always a crowd favorite—it really melts in your mouth! —Jodi Abel, La Jolla, California

Editor’s Note: This is a fresh beef brisket, not corned beef.
Test Kitchen Approved

Smoked Brisket

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Yield: 20 servings
Prep: 20 min
Cook: 8 hours
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Ingredients

  • 2 tablespoons olive oil
  • 1 fresh beef brisket (7 to 8 pounds)
  • rub:
    • 2 tablespoons garlic powder
    • 2 tablespoons onion powder
    • 2 tablespoons chili powder
    • 1 tablespoon ground mustard
    • 1 tablespoon ground cumin
    • 1 tablespoon paprika
    • 1 tablespoon smoked sea salt
  • mop sauce:
    • 2 cups beef broth
    • 1/4 cup olive oil
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons hickory-flavored liquid smoke
Text Ingredients

Directions

  1. Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill.
  2. Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 hours longer.
  3. Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.

Nutrition Facts

4 ounces cooked beef: 252 calories, 11g fat (3g saturated fat), 68mg cholesterol, 472mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic exchanges: 4 lean meat.
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