Smoked Brisket

For an extra-tender entrée, smoke a brisket low and slow in your backyard.

Serves: 8Prep: 10 minutesCook: 6 hoursTotal: 6 hours 10 minutesDifficulty: Medium

Serves: 8


  • 1 (2 ½-3 lb.) beef brisket, trimmed
  • 2 tablespoons coarse salt
  • 1 tablespoon black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • Mesquite wood chips
  • Apple wood chips
  • Hickory wood chips
  • Note: Choose Kosher ingredients if you are looking to make the recipe Kosher.


  • Mix all ingredients except wood chips in a bowl. Rub the mixture onto the brisket.
  • Set the electric smoker according to manufacturer’s instructions to 225°F.
  • Place the brisket on the lower rack. Close the door and cook 6-8 hours or until the internal temperature reaches 200-205°F and the meat is tender.
  • Cover the meat in foil and let rest about 1 hour.
  • Slice against the grain.