True Smoked Beef Brisket

Southern Living
True Smoked Beef BrisketRecipe

Photo: Iain Bagwell; Styling: Mary Clayton Carl

Makes 10 to 15 servings


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1 (12- to 14-lb.) beef brisket, trimmed
1/2 cup Worcestershire sauce
1 cup Beef Rub
3-4 pecan, hickory, or oak wood chunks
Butcher paper


Hands-on: 20 Minutes
Total: 12 Hours, 40 Minutes

1. Brush or rub brisket with Worcestershire sauce. Sprinkle Beef Rub over brisket. Chill 1 to 4 hours.

2. Let brisket stand 1 hour. Meanwhile, prepare charcoal fire in smoker according to manufacturer's instructions. Place wood chunks on coals. Maintain internal temperature at 250° to 260° for 15 to 20 minutes.

3. Place brisket, fat side down, on top food grate. Smoke brisket, covered with smoker lid, 5 hours or until a thermometer inserted in center of brisket (where the point and flat meet) registers 165°. Remove brisket, and wrap tightly in butcher paper. Return brisket to smoker, and smoke 3 to 5 more hours or until thermometer inserted in brisket registers 200°. (Check temperature each hour.)

4. Remove brisket from smoker; open butcher paper, and let stand 2 to 4 minutes or until no longer steaming. Let brisket stand, loosely covered with butcher paper, 2 hours.

5. Meanwhile, prepare El Sancho Barbecue Sauce. Cut brisket across the grain into 1/4-inch-thick slices. Serve with El Sancho Barbecue Sauce.

Created date

March 2015