Low and Slow Smoked Brisket

This backyard brisket is all about patience, temperature, and a good smoky bark. A light mustard coating helps the seasonings stick, an overnight rest gives the rub time to settle in, and wrapping the brisket near the stall keeps it moving toward a tender finish.

Prep time: 15 minutes, plus overnight seasoning
Cook time: Varies by brisket; cook to temperature
Rest time: 1 hour
Serves: 6 to 8

Ingredients

• 1 beef brisket, about 2 1/2 to 4 pounds
• 2 to 3 tablespoons yellow barbecue mustard, or enough for a light coating
• Kosher or pink salt, to taste
• Coarsely ground black pepper, to taste
• The brisket seasoning we use, enough to coat all sides

Instructions

1. Prepare the brisket. Pat the brisket dry. Trim away any very thick or hard pieces of exterior fat, leaving a thin layer to protect the meat while it cooks.
2. Add the binder. Spread a light coating of yellow barbecue mustard over every side of the brisket.
3. Season generously. Cover the brisket with salt, black pepper, and the brisket seasoning we use. Turn it as needed so the top, bottom, and edges are evenly coated.
4. Refrigerate overnight. Place the seasoned brisket in a large zip-top bag or covered dish and refrigerate overnight so the flavors can absorb.
5. Preheat the smoker. The next morning, heat the smoker to 225°F. Remove the brisket from the refrigerator while the smoker comes to temperature.
6. Smoke. Place the brisket on the smoker and insert a meat probe into the thickest part. Cook at 225°F until the internal temperature reaches 160 to 170°F and the bark looks well developed.
7. Wrap and finish. Wrap the brisket tightly in heavy-duty foil or unwaxed butcher paper. Return it to the smoker and continue cooking until the internal temperature reaches 198 to 203°F. The brisket in our video finished at 201°F. Cook by temperature and tenderness rather than the clock.
8. Rest. Keep the brisket wrapped, cover it with a clean towel, and let it rest for 1 hour. This gives the juices time to settle back into the meat.
9. Slice and serve. Unwrap the brisket, reserve the juices, and slice against the grain. Spoon a little of the juice over the slices before serving.

Helpful Tips

• The brisket is ready when a probe slides into the thickest section with very little resistance.
• Smoking time changes with the size and shape of the meat, outdoor temperature, and your smoker, so internal temperature matters more than a fixed number of hours.
• For stronger smoke flavor, use oak or hickory. For a milder finish, try pecan or apple wood.
• If your brisket is sold in a salty brine, check the package directions and rinse or soak it before seasoning so the finished meat is not overly salty.

Smoker We Use

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We cook this brisket on the smoker we use at home.

Recipe created from our Mood Messy Kitchen smoked brisket TikTok.