Go Back
slow cooked brisket

Beginner's Brisket Recipe (KISS)

Top Geek
Wrapping the brisket helps speed up the cooking process while reducing novice challenges that arise when attempting to maintain a proper charcoal pit environment for an extended duration of 10+ hours. Allowing the brisket to sit overnight in a dry salt brine is another way to protect the meat against less than ideal pit environments.
5 from 1 vote
Prep Time 45 mins
Cook Time 12 hrs
Course Main Course
Cuisine American
Servings 10 People

Equipment

  • Smoker / Grill
  • Chimney
  • Charcoal

Ingredients
  

  • 10 lbs Brisket Trimmed
  • 1/2 cup Brown Sugar
  • 1/3 cup Kosher Salt Skip if brined
  • 1/3 cup Paprika
  • 1/3 cup Chili Powder
  • 1/4 cup Black Pepper

Instructions
 

  • Trim fat, apply rub, bring smoker/grill to 225°F
  • Place brisket in smoker until internal meat temperature reaches 165°F (about 7 hours)
  • Remove brisket to wrap in butcher paper (or aluminum foil) place brisket back in smoker/grill until the point (thickest end of the brisket) reaches 200°F.
  • Check for doneness by probing the flat (thinest end of the brisket) for tenderness. Once tender remove brisket.
  • Leave brisket wrapped and allow it to rest for at least 45 minutes before slicing. Serve and enjoy.

Notes

If you brine the brisket do not add the salt into the rub.
Keyword bbq, brikset, charcoal, smoking