This post may contain affiliate links. See my privacy policy for details.
Nothing beats a good smoked brisket and this dry rub smoked brisket recipe is no exception. If you are a fan of smoked meats like I am, you’re going to love the taste of this so much that it’ll have you rushing to the grocery store for a nice brisket in no time!
Nothing Beats a Good Smoked Brisket!
This recipe came together when we scored some amazing briskets on sale at the local grocery store. I decided to try a new dry rub on it and toss it in the smoker since almost everything tastes better smoked (in my humble opinion). The dry rub that I used on this smoked brisket is this one: Sweet & Smoky Dry Rub for Ribs.
The key here is mastering the smoking process to ensure a perfectly smoked (and properly cooked) brisket.
How Long Do You Smoke a Brisket?
The key to a good smoked brisket is using the “low and slow” technique. This basically entails keeping your smoker at a stable 225 degrees farenheit for a long period of time and making sure to check up on it regularly. 225 degrees farenheit is simply the perfect temperature to smoke pretty much anything as it’s not too hot but hot enough to generate a good smoke and let you cook the brisket (or even any other meat) for a long period without overcooking it. A typical length of time is between 5-6 hours for me but depending on the smoker and how well you maintain the temperature, your results may vary.
Mike’s Tips for the Perfect Smoked Brisket
- Choose a brisket that has a good white fat cap to ensure better flavour (in my opinion) and has some good marbling throughout, this is indicative of a better quality.
- Make sure both ends are of similar thickness, you don’t want it to taper off and become flat on one end.
- Pick it up and if it is stiff, skip it. If it folds in the middle and is “floppy” it’s a good one. A good brisket should be flexible and bend easily.
- Start your smoker but do not put the brisket in until the smoke has started. I use hickory or mesquite wood chunks but you can use whatever flavour you prefer.
- Always keep your smoker around 225 degrees farenheit to ensure a low, slow smoking process without overcooking the meat.
- Cook the brisket until it reaches a safe temperature before removing and tenting. I always tent mine for a few minutes while preparing the rest of the meal.
- Always use a meat thermometer to ensure that your brisket is cooked to the proper safe temperature before removing.
How Do You Know When Your Brisket is Done?
A well-smoked and cooked brisket should flake easily and fall apart when done. I typically cook mine until it’s a few degrees from the right temperature and then pull it off and tent it as well. I use a digital thermometer to check and make sure everything is at the right temperature before. I prefer it to a standard thermometer because you get the reading much faster and release less heat from the oven/smoker / bbq when using it.
If you want some other great smoker recipes to try, give these two a whirl:
- Sweet & Smoky Whisky Smoked Ribs
- The Best Beer Can Chicken Recipe – Mesquite Smoked!
- Sweet & Smoky Dry Rub for Ribs
I hope you love this recipe as much as I do! I may be a bit obsessed with my smoker lately but I’m pretty sure Karlynn doesn’t mind ;).
Happy Smoking!
Mr. Magpie
Dry Rub Smoked Brisket
- Prep Time
- 12 hours 10 minutes
- Cook Time
- 6 hours
- Total Time
- 18 hours 10 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 8 people
- Calories
- 391
- Author
- Karlynn Johnston
Ingredients
- 1/4 cup packed brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons flaked sea salt
- 1 tablespoons garlic powder
- 1 tablespoons chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon red chili flakes optional
- 1 brisket, 6-8 lbs
Instructions
Preparing the Meat and Rub
- Combine ingredients in a bowl and mix together.
- Apply rub over brisket, ensuring that you cover all of it completely.
- Cover and place in the fridge and let sit overnight.
Smoking the Brisket
- Start your smoker using either hickory or mesquite bricks (or your favourites). Bring the smoker up to 225 degrees farenheit.
- Wait until smoker starts producing smoke and then place the brisket into the smoker.
- Smoke for approximately 6 hours or until done (see safe temperatures in post).
- Remove from smoker, cover and let sit while preparing the rest of your meal (approximately 10-15 minutes).
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Pin This Recipe to your Smoking / BBQ or Meat Board and Remember to FOLLOW ME ON PINTEREST!
Shirley Lynch says
Made it today…..amazing, very delicious
Reg says
Well done pin
Dad Life says
This recipe for brisket looks great! I love the additional tips you provide to ensure we can repeat you outcome at home. I am going to give this a try this weekend! Can’t wait to eat it as my mouth is watering thinking about it.
Bob S says
Thank you Bob