How To Make Tender Juicy Smoked Brisket Recipe – No Traeger!

If you love smoked brisket, you’ve come to the right place! We LOVE to make this smoked brisket recipe for special occasions, and for feeding big crowds!

This makes a perfectly flavored smoked beef brisket that’s so tender it just falls apart when you cut into it. Be sure to print your free recipe card below!

There are a lot of smoked beef brisket recipes out there, and this is our favorite a more old-fashioned smoked brisket recipe. (No fancy smoker needed.)

I use the entire beef brisket, rub seasonings all over it, smoke it for 4-8 hours, then wrap it in aluminum foil and bake slow and low overnight (9-12 more hours). Feeds 15-20 people depending on brisket and portion sizes. Serve with BBQ Bacon Baked Beans!

Smoked Brisket

I have NOTHING against Traeger’s… I love mine… But, you don’t need an expensive pellet smoker to make a good smoked brisket… It just needs to be big enough to fit the brisket inside!

We have an old “Big Chief” smoker that we picked up at Cabalas before Traeger’s were a thing. It’s old, a bit rusty, and uses a coil electric burner to turn the wood pellets, or wood chips, into smoke. But, it works great!

Selecting Beef Brisket

I buy a whole brisket in two different ways: I love to buy a half cow from Y-1 Farms (a local rancher). But you only get 1 big brisket when you buy half a cow, (Because a cow has 2 briskets, one on each side of its body.) Y-1v Farms sells the highest quality beef, and theirs is the best brisket I’ve ever had!

I also like to buy beef brisket at Costco because they have better-quality beef than my local grocery store. When I’m shopping for beef brisket, I look for a large one that has a nice fat cap on one side!

(Brisket is not low fat, and if it were it would be dry and lack flavor!) The fat keeps the meat moist through hours and hours of smoking and roasting in the oven, Plus, it adds a ton of flavor that you just can’t get any other way!

Cook – Smoke Time

Making smoked brisket is a process… It takes time. I smoke the brisket for a minimum of four hours and roast slow and low inside for 12 more. Cooking it on low heat for so long results in a really tender brisket that you can’t get any other way…

It’s definitely worth the time! For best results, give yourself at least 16 hours. If you are going to serve brisket tomorrow, start smoking it today!

Instruction Overview

Making smoked brisket is much easier than you may think! There are really only a few steps: season, smoke, wrap and bake low! Here is the entire process:

• Bring your brisket (10-15 pounds) to room temperature. If it’s frozen, defrost it the day before you start cooking it.
• Season entire brisket on all sides.
• Place on a rack in smoker fat side up
• Smoke for 10-20 hours, till internal temp reaches 165 degrees F in thickets part.
• Wrap smoked brisket in aluminum foil or pink butcher paper
• Bake at 220 for 2-4 more hours till internal temp reaches 195-205 degrees F.
• Remove and place brisket on a large carving board.
• Let rest 1 hour
• Slice against the grain, or muscle fibers, & ENJOY!

Smoke Brisket

After seasoning your brisket, it’s time to put it on a smoker rack, fat side up, and add your wood chunks or pellets! Our little “big chief” smoker needs pellets or wood chunks to be replaced every hour or so while smoking. Make sure to keep the smoke on your meat for at least 4 hours.

Your meat will not really cook in the smoker, so don’t freak out when you take a raw beef brisket out of your smoker! In this recipe brisket cooks after smoking. Most of the actual cooking happens in a 225-degree oven. The smoker just gives your brisket the delicious smoke flavor!

I like to smoke our brisket for 4 hours before we go to bed, then wrap it in aluminum foil nice and tight (seal 2 pieces together by tightly folding ends together.) And then pop it in the oven when I go to bed.

Meat Thermometer

A meat thermometer is one of the best investments you can make in your kitchen! It’s the only sure way to make sure any type of meat is cooked correctly and is SAFE! I use my meat thermometer for brisket to make sure it’s going to be tender, but I also love to use it for chicken, turkey, and pork to make sure they are SAFE to eat and serve my kids!

If your oven is working right, your brisket should be done after 9-12 hours of roasting. To make sure it’s going to be tender, check the internal temperature! Beef Brisket is done after the internal temperature of the meat reaches 210-214 degrees F.

After cooking, wrap the brisket in foil and let it rest for 20 to 40 minutes before slicing. When you let your meat rest after cooking, it allows juices to redistribute instead of running out when you cut it! Making meat juicy and more flavorful instead of dry. If you cut right into the brisket, juices run out all over the cutting board instead of staying in the meat.

Let Brisket Rest

After removing from the oven, let your brisket rest wrapped in foil for at least 20-45 minutes, butter yet an hour, so that juices can redistribute throughout meat before cutting! If you cut into it too early, the juices run out and the brisket is drier… It’s worth the wait!

How To Carve

Using a sharp knife. Slice your brisket against the meat grains. Meat fibers are long, and you do not want them to be long in the slices you cut (or it’s tougher). Brisket fibers go the long way through the brisket, so cut across the short direction.

Serving

Honestly, your brisket will be super flavorful and is excellent all by its self. But you can kick it up a notch by serving with your favorite barbecue sauce! I love to serve smoked brisket with mashed potatoes and homemade gravy in the winter and The Best Loaded Potato Salad – Old Fashioned Recipe (Easy!) in the summer, or a delicious colorful salad!

Best Wood Chips & Pellets For Smoked Brisket

You can’t really go wrong with applewood, mesquite, and hickory wood for smoking! Our favorite is the hickory flavor, but they all give off a tantalizing smoke flavor and are all delicious smokes!

FAQs