Yield:
Serves 6 to 8

Looking for a new and delicious dish for your football tailgate parties? The search is over. This is the best smoked brisket recipe, and your friends and family are sure to love it. Iron Chef winner David Bancroft joined the Southern Living test kitchen director, Robby Melivn, to talk all things BBQ beef, and the results were mouthwatering tasty.

The secret is to get a high-quality brisket; with a simple dry rub, the meat provides the flavor. With simple ingredients like chili powder, cumin, thyme, and garlic powder, the brisket is truly the shining star. Have you ever wondered how long to smoke a brisket or what sauce pairs perfectly with the dish? Chef David Bancroft answers these burring questions and more. Whether you serve your smoked brisket on sliders, as a topping, or simply on its own, this recipe is sure to be a hit. Give it a try; we guarantee you’ll make it again and again.

How to Make It

Step 1

Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with dry rub. Heat smoker to a temperature between 225˚and 235˚. Place the brisket on the smoke rack fat side down and maintain steady temperature until the brisket reaches 150˚. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.

Step 2

Return brisket to smoker or indoor oven at 225˚to 235˚. Continue cooking until internal temp of brisket reaches 200˚ to 205˚. Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the foil. Heat the smoker between 250˚ and 260˚ and return the brisket fat side up for about 25 to 30 minutes before serving.