30+ Delicious Smoked Brisket Recipes to Delight Your Guests

Welcome to the ultimate collection for brisket lovers! Smoked brisket is the cornerstone of barbecue, known for its rich flavor and tender texture.

Whether you’re a seasoned pitmaster or a novice looking to impress friends and family, our compilation of over 30 smoked brisket recipes offers a wide range of flavors and techniques that cater to all tastes and occasions.

From traditional Texas-style to creative fusions, these recipes are designed to elevate your smoking game and inspire you to experiment with new flavors.

Join us as we explore classic rubs, tantalizing marinades, and unique glazes that will make your smoked brisket the star of any gathering.

30+ Delicious Smoked Brisket Recipes to Delight Your Guests

With more than 30 smoked brisket recipes at your fingertips, the possibilities are endless. Whether you prefer sweet, savory, spicy, or a combination of flavors, there’s a brisket recipe here to suit every palate.

As you embark on your smoking journey, remember that the secret to great brisket lies in patience and practice. Each recipe is a chance to experiment and refine your technique, making your smoked brisket even more delicious with each attempt.

So gather your friends, fire up the smoker, and get ready to create unforgettable meals that will have everyone coming back for seconds.

Happy smoking!

Smoky Texas-Style Brisket

Texas-style smoked brisket is the epitome of simple yet flavorful BBQ. With minimal seasoning, the focus is on enhancing the natural flavors of the beef while infusing it with a rich, smoky essence over a long, slow cook.

This recipe allows the brisket to absorb smoke while developing a perfect bark, resulting in tender, juicy slices that melt in your mouth.

Ingredients:

• 1 whole beef brisket (10-14 lbs)
• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• 1/2 cup yellow mustard (as a binder)
• Wood chips or chunks (oak, hickory, or mesquite)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving about 1/4-inch of fat for moisture and flavor. Pat the brisket dry with paper towels.
2. Season: Rub the entire brisket with yellow mustard to act as a binder. Generously coat the brisket with a mixture of kosher salt and coarse black pepper.
3. Preheat the smoker: Heat your smoker to 225°F. Use oak, hickory, or mesquite wood to maintain authentic Texas flavors. Ensure a clean smoke by letting the wood burn for 15-20 minutes before placing the brisket inside.
4. Smoking: Place the brisket on the smoker with the fat side up. Close the lid and maintain a consistent temperature of 225°F. Let it smoke for about 6-8 hours or until the internal temperature of the brisket reaches 160°F.
5. Wrapping the brisket (Texas Crutch): Once the brisket hits 160°F, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil. Return it to the smoker and cook for another 6-8 hours until the internal temperature reaches 203°F.
6. Resting: Remove the brisket from the smoker and let it rest, still wrapped, for at least an hour to allow the juices to redistribute.
7. Slice and serve: Slice the brisket against the grain into 1/4-inch thick pieces, ensuring each slice retains the perfect balance of bark and tenderness.

This Texas-style brisket is a celebration of simplicity and rich smoky flavors. The slow and steady cook allows the meat to break down into a tender, juicy masterpiece while keeping the seasoning minimal and traditional.

Serve it with classic sides like coleslaw and pickles for an authentic BBQ experience.

Sweet and Spicy BBQ Brisket

For those who love a mix of flavors, this Sweet and Spicy BBQ brisket is the perfect blend of heat and sweetness. By using a flavorful rub combined with a tangy glaze, the brisket is layered with complexity, making every bite exciting.

The long smoking process ensures tenderness, while the spice rub and glaze add a caramelized crust full of depth and contrast.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup kosher salt
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1/4 cup brown sugar
• 1 tsp cayenne pepper
• 1/4 cup Dijon mustard (as a binder)
• 1 cup BBQ sauce
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• Wood chips (apple or cherry for a sweet smoke)

Instructions:

1. Prepare the brisket: Trim excess fat from the brisket, leaving a thin layer for flavor and moisture retention. Pat dry with paper towels.
2. Make the rub: In a bowl, mix kosher salt, smoked paprika, chili powder, garlic powder, onion powder, cumin, brown sugar, and cayenne pepper. Apply a thin coat of Dijon mustard as a binder, then generously rub the spice mixture all over the brisket.
3. Preheat the smoker: Heat the smoker to 225°F, using apple or cherry wood for a mild, sweet flavor profile. Let the smoker settle before placing the brisket inside.
4. Smoking: Place the brisket fat side up on the smoker. Close the lid and smoke for 6-8 hours until the internal temperature reaches around 160°F, spritzing with water or apple juice every hour to maintain moisture.
5. Wrap and cook: Remove the brisket and wrap it tightly in foil or butcher paper. Return to the smoker and continue cooking for another 6-8 hours until the internal temperature reaches 203°F.
6. Prepare the glaze: While the brisket cooks, prepare the sweet and spicy glaze. Combine BBQ sauce, honey, and apple cider vinegar in a saucepan and simmer for 10-15 minutes until slightly thickened.
7. Rest and finish: After the brisket reaches 203°F, remove it from the smoker and let it rest for 1 hour. After resting, unwrap the brisket and brush it with the BBQ glaze. Let it rest for an additional 10 minutes to allow the glaze to set.
8. Slice and serve: Slice the brisket against the grain and serve with extra glaze on the side.

This sweet and spicy BBQ brisket combines layers of flavor with a melt-in-your-mouth tenderness. The slow smoking process ensures the brisket is perfectly cooked, while the rub and glaze add a bold contrast of sweetness and heat.

It’s a perfect choice for anyone looking to elevate their brisket game with a rich, multidimensional flavor profile.

Coffee-Rubbed Smoked Brisket

For a bold twist on classic brisket, this coffee-rubbed smoked brisket adds a deep, earthy flavor with a hint of bitterness that perfectly complements the rich meat.

The coffee rub creates a beautiful, dark crust that locks in the juices, while the long smoking process ensures the brisket becomes fall-apart tender.

Ingredients:

• 1 whole beef brisket (12-14 lbs)
• 1/4 cup ground coffee (preferably dark roast)
• 2 tbsp kosher salt
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1/4 cup olive oil (as a binder)
• Wood chips (oak or pecan)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving about 1/4-inch of fat for flavor and moisture retention. Pat it dry with paper towels.
2. Make the coffee rub: In a small bowl, mix ground coffee, kosher salt, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Coat the brisket with olive oil, then rub the coffee mixture evenly all over the brisket.
3. Preheat the smoker: Heat your smoker to 225°F, using oak or pecan wood for a rich, nutty smoke. Allow the wood to burn until clean smoke forms before placing the brisket inside.
4. Smoking: Place the brisket on the smoker, fat side up. Close the lid and smoke for about 6-8 hours or until the internal temperature reaches 160°F. Spritz the brisket with a mixture of water and apple cider vinegar every hour.
5. Wrap the brisket: Remove the brisket and wrap it tightly in butcher paper or foil. Return to the smoker and continue cooking for another 6-8 hours, until the internal temperature reaches 203°F.
6. Resting: Let the brisket rest, still wrapped, for 1-2 hours to allow the juices to settle.
7. Slice and serve: Slice the brisket against the grain and serve with your favorite BBQ sauce or as-is to enjoy the robust coffee-infused flavor.

This coffee-rubbed brisket is a must-try for those looking to add a bold, unique flavor to their BBQ repertoire. The combination of the rich coffee rub and slow smoke creates an intense flavor profile that perfectly balances the tender, juicy meat.

Serve it at your next BBQ for a standout dish that will leave guests raving.

Maple Bourbon Smoked Brisket

For a sweet, savory, and slightly boozy twist on traditional smoked brisket, this Maple Bourbon brisket combines the flavors of rich maple syrup and smooth bourbon.

The sweetness from the maple perfectly balances the smoky flavors, while the bourbon adds depth and complexity. This recipe is ideal for those who love a hint of sweetness and a subtle, smoky burn in their BBQ.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup kosher salt
• 2 tbsp cracked black pepper
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup maple syrup
• 1/4 cup bourbon
• 1/4 cup Dijon mustard (as a binder)
• Wood chips (maple or cherry for a sweet smoke)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving a thin layer of fat for flavor. Pat dry and set aside.
2. Make the rub: In a bowl, mix kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, and onion powder. Rub the brisket with Dijon mustard as a binder, then generously coat it with the seasoning blend.
3. Preheat the smoker: Heat your smoker to 225°F, using maple or cherry wood for a sweet, subtle smoke.
4. Smoking: Place the brisket in the smoker, fat side up. Smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Maple bourbon glaze: While the brisket is smoking, combine maple syrup and bourbon in a small saucepan. Simmer on low heat for about 10 minutes until slightly thickened. Set aside for later.
6. Wrap and glaze: Once the brisket hits 160°F, remove it from the smoker and brush it generously with the maple bourbon glaze. Wrap it tightly in foil or butcher paper, then return it to the smoker. Continue cooking until the internal temperature reaches 203°F (another 6-8 hours).
7. Rest and finish: Let the brisket rest for 1 hour before slicing. Brush it with more maple bourbon glaze just before serving.
8. Slice and serve: Slice the brisket against the grain and serve with any remaining glaze on the side.

The Maple Bourbon Smoked Brisket offers a delightful contrast of sweet and smoky flavors, with a rich glaze that makes every bite more luxurious.

It’s an excellent choice for special occasions, bringing a touch of elegance to your BBQ repertoire.

Serve with roasted vegetables or buttery cornbread for a complete meal.

Cajun-Style Smoked Brisket

This Cajun-Style Smoked Brisket is packed with the bold and spicy flavors of Louisiana. Using a blend of Cajun spices, this brisket delivers a robust heat that pairs perfectly with the smoky tenderness of the meat.

Ideal for fans of fiery BBQ, this brisket will bring a bit of Southern flair to your next cookout.

Ingredients:

• 1 whole beef brisket (12-14 lbs)
• 1/4 cup kosher salt
• 2 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp ground black pepper
• 1 tbsp thyme
• 1 tbsp oregano
• 1 tbsp white pepper
• 1/4 cup hot sauce (as a binder)
• Wood chips (pecan or hickory)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving about 1/4-inch of fat. Pat it dry.
2. Make the Cajun rub: In a small bowl, mix kosher salt, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, oregano, and white pepper. Coat the brisket with hot sauce as a binder, then rub the spice mixture generously over the entire surface.
3. Preheat the smoker: Heat the smoker to 225°F, using pecan or hickory wood for a balanced smoky flavor.
4. Smoking: Place the brisket in the smoker, fat side up. Smoke for 6-8 hours, or until the internal temperature reaches 160°F, spraying the brisket with a mixture of water and apple cider vinegar every hour to keep it moist.
5. Wrap and cook: Remove the brisket and wrap it tightly in foil or butcher paper. Return to the smoker and continue cooking for another 6-8 hours, until the internal temperature reaches 203°F.
6. Resting: Let the brisket rest, still wrapped, for 1-2 hours to let the juices redistribute.
7. Slice and serve: Slice the brisket against the grain and serve with your favorite Southern sides, such as jambalaya or collard greens.

This Cajun-Style Smoked Brisket is bold, spicy, and perfect for those who enjoy a kick in their BBQ. The combination of Cajun spices with the slow-cooked, smoky beef results in a vibrant, mouthwatering experience that captures the spirit of Louisiana.

Perfect for adding some heat to your next BBQ feast.

Garlic and Herb Smoked Brisket

If you prefer the savory and aromatic side of BBQ, this Garlic and Herb Smoked Brisket brings a fresh and flavorful twist.

Packed with garlic, rosemary, thyme, and a hint of lemon, this brisket stands out with its herbaceous profile, perfect for those looking for a lighter, yet still deeply satisfying smoked brisket experience.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• 2 tbsp onion powder
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• Zest of 1 lemon
• 1/4 cup olive oil (as a binder)
• Wood chips (oak or pecan)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving a thin layer of fat for moisture retention. Pat dry with paper towels.
2. Make the garlic and herb rub: In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, rosemary, thyme, and lemon zest. Rub olive oil over the brisket to act as a binder, then apply the herb mixture liberally.
3. Preheat the smoker: Heat your smoker to 225°F, using oak or pecan wood for a light, aromatic smoke.
4. Smoking: Place the brisket in the smoker, fat side up. Smoke for 6-8 hours or until the internal temperature reaches 160°F. Keep the brisket moist by spraying it with water or broth every hour.
5. Wrap and cook: Remove the brisket and wrap it tightly in butcher paper or foil. Return to the smoker and continue cooking for another 6-8 hours until the internal temperature reaches 203°F.
6. Resting: Allow the brisket to rest, still wrapped, for 1-2 hours to ensure juicy, tender meat.
7. Slice and serve: Slice the brisket against the grain and serve with roasted vegetables or a fresh green salad to complement the herbaceous flavors.

This Garlic and Herb Smoked Brisket is perfect for those who appreciate a savory, herbal flavor with their BBQ. The combination of garlic, rosemary, and thyme infuses the meat with freshness and zest, creating a unique, light yet rich brisket that pairs well with a variety of sides.

It’s an excellent choice for a sophisticated BBQ dish with a refined taste.

Honey Mustard Glazed Smoked Brisket

This Honey Mustard Glazed Smoked Brisket brings together the sweet and tangy flavors of honey and mustard to create a beautifully caramelized exterior with a moist, tender interior.

The long, slow smoking process enhances the rich flavors of the brisket, while the honey mustard glaze gives it a subtle sweetness and a tangy punch. Perfect for those looking for a different, yet delicious flavor twist in their BBQ.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup Dijon mustard (as a binder)
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1 tbsp ground mustard
• Wood chips (apple or hickory)

Instructions:

1. Prepare the brisket: Trim excess fat from the brisket, leaving about 1/4-inch for moisture and flavor. Pat dry with paper towels.
2. Season: Rub the brisket with Dijon mustard as a binder, then generously coat with kosher salt, black pepper, garlic powder, and onion powder.
3. Preheat the smoker: Heat the smoker to 225°F, using apple or hickory wood for a lightly sweet smoke flavor.
4. Smoking: Place the brisket fat side up in the smoker. Close the lid and smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Honey mustard glaze: While the brisket is smoking, mix honey, apple cider vinegar, and ground mustard in a saucepan. Simmer on low heat for 5-10 minutes until the glaze thickens slightly.
6. Wrap and glaze: Once the brisket hits 160°F, remove it from the smoker. Brush the brisket generously with the honey mustard glaze, then wrap tightly in foil or butcher paper. Return it to the smoker and continue cooking for another 6-8 hours until the internal temperature reaches 203°F.
7. Resting: Remove the brisket from the smoker and let it rest, still wrapped, for 1 hour.
8. Slice and serve: Slice the brisket against the grain and serve with any remaining honey mustard glaze on the side.

This Honey Mustard Glazed Smoked Brisket offers a delightful balance of sweetness and tang, paired with the deep, smoky flavors of the brisket.

The honey mustard glaze adds a wonderful caramelized crust to the meat, making each bite a perfect harmony of tender, juicy brisket and a bold, flavorful finish.

Chipotle-Infused Smoked Brisket

For those who love bold, smoky heat, this Chipotle-Infused Smoked Brisket packs a punch. The spicy chipotle peppers add depth to the smoky flavors of the brisket, while the natural sweetness of brown sugar balances the heat.

This brisket is perfect for anyone looking to add some fire and zest to their BBQ lineup.

Ingredients:

• 1 whole beef brisket (12-14 lbs)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp chipotle powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1/4 cup olive oil (as a binder)
• Wood chips (mesquite or hickory)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving a thin layer of fat. Pat dry with paper towels.
2. Chipotle rub: In a small bowl, mix kosher salt, brown sugar, garlic powder, onion powder, chipotle powder, cumin, and smoked paprika. Rub the brisket with olive oil, then apply the chipotle rub generously all over the brisket.
3. Preheat the smoker: Heat your smoker to 225°F, using mesquite or hickory wood for a strong, smoky flavor.
4. Smoking: Place the brisket in the smoker, fat side up. Smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Wrap and cook: Once the brisket reaches 160°F, wrap it tightly in foil or butcher paper. Return it to the smoker and continue cooking for another 6-8 hours until the internal temperature hits 203°F.
6. Resting: Let the brisket rest for at least 1 hour to allow the juices to settle.
7. Slice and serve: Slice the brisket against the grain and serve with your favorite BBQ sauce, or enjoy it as-is for a smoky, spicy experience.

This Chipotle-Infused Smoked Brisket is a fiery take on traditional smoked brisket, with chipotle powder bringing heat and depth to the dish.

Perfect for those who enjoy bold, smoky flavors with a spicy kick, this brisket will stand out at any BBQ gathering, offering a robust and unforgettable taste.

Asian-Style Smoked Brisket

Inspired by Asian flavors, this smoked brisket brings a delightful twist with a soy-based marinade infused with garlic, ginger, and sesame.

The result is a brisket that’s both smoky and umami-rich, with a hint of sweetness from honey and a slight zing from rice vinegar.

This brisket is perfect for those looking to experiment with fusion BBQ, blending traditional smoking techniques with bold Asian flavors.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup kosher salt
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp fresh ginger, grated
• 1/4 cup hoisin sauce
• Wood chips (oak or cherry)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving a thin layer of fat. Pat dry with paper towels.
2. Make the marinade: In a bowl, mix soy sauce, sesame oil, honey, rice vinegar, garlic powder, onion powder, grated ginger, and hoisin sauce. Rub this marinade all over the brisket and let it sit for at least 2 hours, or overnight for best results.
3. Preheat the smoker: Heat your smoker to 225°F, using oak or cherry wood for a balanced, mildly sweet smoke.
4. Smoking: Place the marinated brisket in the smoker, fat side up. Smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Wrap and cook: Wrap the brisket in foil or butcher paper, then return it to the smoker. Continue cooking for another 6-8 hours until the internal temperature reaches 203°F.
6. Resting: Let the brisket rest, still wrapped, for 1 hour to allow the juices to redistribute.
7. Slice and serve: Slice the brisket against the grain and serve with steamed rice, fresh vegetables, or a side of Asian-inspired slaw.

This Asian-Style Smoked Brisket offers a fusion of flavors that will excite any BBQ lover. The rich soy and sesame marinade perfectly complements the smoky brisket, creating an umami-packed dish that’s both unique and satisfying.

It’s a fantastic way to mix up your BBQ game with a global twist, sure to impress family and friends at any gathering.

Coffee-Rubbed Smoked Brisket

This Coffee-Rubbed Smoked Brisket blends the rich, earthy flavors of coffee with the deep smokiness of a perfectly cooked brisket.

The coffee grounds add a unique crust to the meat, which enhances the natural beefy flavors and balances the sweetness of the brisket’s fatty layers.

This recipe is ideal for those who love the idea of a bold, robust, and slightly bitter flavor profile.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup ground coffee (dark roast)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp olive oil (as a binder)
• Wood chips (oak or hickory)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving about 1/4-inch of fat. Pat dry with paper towels.
2. Make the coffee rub: In a bowl, mix ground coffee, kosher salt, black pepper, brown sugar, garlic powder, smoked paprika, and chili powder. Rub the brisket with olive oil to help the rub stick, then coat it generously with the coffee rub mixture.
3. Preheat the smoker: Heat the smoker to 225°F, using oak or hickory wood for a strong, complementary smoky flavor.
4. Smoking: Place the brisket in the smoker, fat side up. Smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Wrap and cook: Wrap the brisket tightly in foil or butcher paper, then return it to the smoker. Continue cooking for another 6-8 hours until the internal temperature reaches 203°F.
6. Resting: Allow the brisket to rest for 1-2 hours, still wrapped, to allow the juices to redistribute.
7. Slice and serve: Slice the brisket against the grain and enjoy the rich, slightly bitter, and deeply smoky flavors. Pair with roasted vegetables or a hearty BBQ sauce for a satisfying meal.

This Coffee-Rubbed Smoked Brisket offers a unique twist on traditional smoked brisket, with the coffee grounds creating a bold, flavorful crust.

The robust combination of coffee, spices, and smokiness makes this dish stand out at any BBQ gathering, perfect for those who enjoy experimenting with new and exciting flavor combinations.

Texas-Style Salt and Pepper Smoked Brisket

This Texas-Style Salt and Pepper Smoked Brisket is all about simplicity and focusing on the pure, natural flavors of the meat.

With just a basic rub of kosher salt and freshly cracked black pepper, this brisket celebrates the richness of the beef itself, enhanced by the slow smoking process.

It’s perfect for purists who appreciate traditional Texas BBQ without any fancy frills.

Ingredients:

• 1 whole beef brisket (12-14 lbs)
• 1/4 cup kosher salt
• 1/4 cup freshly cracked black pepper
• Wood chips (oak or mesquite)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving a thin layer of fat to keep the meat moist during the smoking process. Pat it dry with paper towels.
2. Seasoning: Mix the kosher salt and black pepper together in a bowl. Coat the brisket evenly with the salt and pepper mixture, ensuring every inch is covered.
3. Preheat the smoker: Heat the smoker to 225°F, using oak or mesquite wood for that classic Texas BBQ smoke flavor.
4. Smoking: Place the brisket fat side up in the smoker. Smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Wrap and cook: Once the brisket hits 160°F, wrap it tightly in butcher paper or foil, then return it to the smoker. Continue smoking for another 6-8 hours until the internal temperature reaches 203°F.
6. Resting: Let the brisket rest, still wrapped, for at least 1 hour to allow the juices to settle into the meat.
7. Slice and serve: Slice the brisket against the grain and enjoy with classic BBQ sides like potato salad, coleslaw, or beans.

The Texas-Style Salt and Pepper Smoked Brisket is a celebration of simplicity and tradition. With just two ingredients—salt and pepper—this recipe allows the natural flavors of the brisket to shine through, enhanced by the perfect smoke.

It’s the ultimate choice for anyone seeking an authentic Texas BBQ experience that lets the meat be the star of the show.

Smoked Brisket with a Red Wine Reduction

This Smoked Brisket with a Red Wine Reduction adds an elegant touch to traditional smoked brisket by incorporating a rich, velvety red wine sauce.

The smokiness of the brisket pairs perfectly with the deep, fruity, and slightly acidic red wine reduction, creating a sophisticated flavor profile.

This recipe is perfect for elevating your BBQ game, making it a great choice for special occasions or fancy dinners.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tbsp garlic powder
• 2 tbsp smoked paprika
• 2 tbsp olive oil (as a binder)
• 2 cups red wine (Cabernet Sauvignon or Merlot works well)
• 1/2 cup beef stock
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• Wood chips (oak or cherry)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving a thin layer of fat. Pat it dry with paper towels.
2. Seasoning: Rub the brisket with olive oil, then generously coat it with kosher salt, black pepper, garlic powder, and smoked paprika.
3. Preheat the smoker: Heat the smoker to 225°F, using oak or cherry wood for a light, fruity smoke flavor.
4. Smoking: Place the brisket in the smoker, fat side up. Smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Wrap and cook: Wrap the brisket tightly in foil or butcher paper and return it to the smoker. Continue cooking for another 6-8 hours until the internal temperature reaches 203°F.
6. Make the red wine reduction: In a saucepan, heat the minced garlic in butter over medium heat. Add the red wine and beef stock, bringing the mixture to a simmer. Add the sprig of rosemary and reduce the sauce until it thickens slightly, about 15-20 minutes. Remove rosemary before serving.
7. Resting: Let the brisket rest, still wrapped, for at least 1 hour before slicing.
8. Slice and serve: Slice the brisket against the grain and drizzle with the red wine reduction for an elegant, flavorful finish.

The Smoked Brisket with a Red Wine Reduction offers a refined and rich dining experience.

The smoky brisket combined with the depth of the red wine reduction creates a complex yet balanced flavor profile, perfect for impressing guests at a formal dinner or a special BBQ event.

Pair with roasted vegetables or mashed potatoes for a luxurious meal.

Bourbon Maple Glazed Smoked Brisket

This Bourbon Maple Glazed Smoked Brisket marries the sweetness of maple syrup with the boldness of bourbon to create a beautifully caramelized glaze over smoky, tender brisket.

The smoky, savory notes of the brisket contrast perfectly with the sweet, oaky glaze, making this recipe a hit for those who enjoy a sweet and savory combination.

Ideal for a festive gathering or special occasion, this brisket is sure to impress.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup kosher salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup maple syrup
• 1/4 cup bourbon
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Wood chips (hickory or oak)

Instructions:

1. Prepare the brisket: Trim excess fat from the brisket, leaving a thin layer for moisture. Pat dry with paper towels.
2. Season: In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the brisket generously with this mixture.
3. Preheat the smoker: Heat your smoker to 225°F, using hickory or oak wood for a rich, smoky flavor.
4. Smoking: Place the brisket fat side up in the smoker. Smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Bourbon maple glaze: While the brisket is smoking, mix maple syrup, bourbon, Dijon mustard, and apple cider vinegar in a saucepan. Simmer over low heat until the glaze thickens slightly.
6. Wrap and glaze: Once the brisket reaches 160°F, remove it from the smoker and brush it with the bourbon maple glaze. Wrap it tightly in foil or butcher paper and return it to the smoker for another 6-8 hours until the internal temperature reaches 203°F.
7. Resting: Let the brisket rest for 1 hour before slicing, allowing the flavors to settle and the juices to redistribute.
8. Slice and serve: Slice the brisket against the grain and serve with any remaining glaze drizzled over the top.

The Bourbon Maple Glazed Smoked Brisket is an indulgent, flavor-packed dish that offers the perfect balance of smoky, sweet, and savory.

The caramelized bourbon-maple glaze adds a delightful richness to each bite, making this brisket a standout at any gathering.

Pair it with roasted vegetables or classic BBQ sides for a memorable meal.

Korean BBQ Smoked Brisket

This Korean BBQ Smoked Brisket blends traditional smoking techniques with bold, flavorful Korean ingredients. Marinated in soy sauce, sesame oil, garlic, and ginger, the brisket absorbs deep umami flavors, while the smoking process adds an extra layer of complexity.

The result is a tender, juicy brisket with a sticky, sweet, and savory crust, perfect for those who love a fusion of BBQ and Korean cuisine.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tbsp sesame seeds (optional)
• Wood chips (oak or cherry)

Instructions:

1. Prepare the brisket: Trim excess fat from the brisket and pat dry with paper towels.
2. Marinade: In a bowl, mix soy sauce, sesame oil, brown sugar, rice vinegar, gochujang, grated ginger, and minced garlic. Coat the brisket thoroughly with the marinade and let it sit for at least 4 hours or overnight for maximum flavor absorption.
3. Preheat the smoker: Heat the smoker to 225°F, using oak or cherry wood for a mild, fruity smoke that complements the Korean flavors.
4. Smoking: Place the brisket in the smoker, fat side up. Smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Wrap and cook: Wrap the brisket tightly in butcher paper or foil, then return it to the smoker for another 6-8 hours until the internal temperature reaches 203°F.
6. Resting: Let the brisket rest for 1 hour before slicing.
7. Slice and serve: Slice the brisket against the grain and garnish with sesame seeds if desired. Serve with steamed rice and kimchi for a full Korean BBQ experience.

The Korean BBQ Smoked Brisket is a fantastic fusion of Eastern and Western BBQ traditions, combining the bold, spicy, and sweet flavors of Korean cuisine with the slow-cooked tenderness of smoked brisket.

This dish is perfect for adventurous eaters who enjoy global flavors and want to add a unique twist to their BBQ repertoire.

Smoked Brisket with Rosemary Garlic Butter

This Smoked Brisket with Rosemary Garlic Butter adds a fragrant, herbaceous twist to classic smoked brisket. Infused with rosemary, garlic, and butter, this recipe delivers a rich, aromatic flavor profile.

The butter helps keep the brisket juicy, while the rosemary and garlic provide a savory, earthy note that pairs beautifully with the smoky beef.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 1/4 cup kosher salt
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 2 tbsp olive oil (as a binder)
• 1/4 cup butter, melted
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced
• Wood chips (hickory or oak)

Instructions:

1. Prepare the brisket: Trim the brisket, leaving a thin layer of fat. Pat it dry with paper towels.
2. Season: Rub the brisket with olive oil, then generously coat with kosher salt, black pepper, and garlic powder.
3. Preheat the smoker: Heat your smoker to 225°F, using hickory or oak wood for a robust, smoky flavor.
4. Smoking: Place the brisket in the smoker, fat side up. Smoke for 6-8 hours or until the internal temperature reaches 160°F.
5. Rosemary garlic butter: While the brisket is smoking, melt the butter and stir in the chopped rosemary and minced garlic.
6. Wrap and butter: Once the brisket reaches 160°F, brush it generously with the rosemary garlic butter, then wrap tightly in foil or butcher paper. Return it to the smoker and continue cooking for another 6-8 hours until the internal temperature reaches 203°F.
7. Resting: Let the brisket rest for 1 hour before slicing.
8. Slice and serve: Slice the brisket against the grain and drizzle with any remaining rosemary garlic butter for a luxurious finish.

This Smoked Brisket with Rosemary Garlic Butter is a deliciously aromatic dish that elevates the natural flavors of the brisket with fresh herbs and rich butter.

The rosemary and garlic provide a wonderful contrast to the smoky beef, creating a well-rounded and satisfying meal perfect for a special dinner or holiday gathering.

Note: More recipes are coming soon!