Smoked Brisket Recipe by Camp Chef (2024)

When it comes to barbecuing, there’s nothing like the succulent and tender meat of a good, sliced brisket. Smoking brisket is almost a rite of passage when it comes to the best BBQ recipes. But, how long to smoke brisket can depend on a variety of factors including weather, fat content, brisket size, etc. Keep it probed and set some alarms on your Camp Chef Connect App to alert you when it’s close. If you want to learn more about smoking a brisket check out our BBQ Bible The Book of Brisket.

People smoke beef brisket because it imparts a unique flavor and tenderness to the meat. Brisket is a cut of beef from the chest of a cow, and it is a relatively tough cut of meat that benefits from the slow cooking process that smoking provides. The low and slow cooking method helps to break down the tough fibers in the meat, resulting in a tender and juicy finished product.

Smoking also adds a smoky flavor to the brisket, which pairs well with the natural beef flavor of the meat. Different types of wood can be used to smoke brisket, each imparting a unique flavor. For example, hickory wood adds a strong smoky flavor, while apple wood imparts a sweeter, milder flavor.

Smoked brisket is often served as a main course and is a popular dish in barbecue culture, particularly in the southern United States.

Smoked brisket has a distinct taste that is a combination of the natural flavor of the beef, the smoky flavor imparted by the wood used in the smoking process, and the seasoning used to flavor the meat.

The natural flavor of the beef is rich and hearty, with a slightly sweet taste. The smoky flavor depends on the type of wood used for smoking. For example, hickory wood imparts a strong, smoky flavor, while mesquite wood has a bold, earthy flavor. Other woods, such as apple, cherry, and pecan, add a sweeter, milder smoky flavor.

The seasoning used to flavor the brisket also plays a role in the taste. Brisket is often seasoned with a dry rub made of spices such as paprika, chili powder, cumin, garlic powder, and salt. This enhances the natural flavor of the beef and complements the smoky flavor.

When slow-cooked to tender perfection, the result is a juicy, flavorful brisket that has a smoky taste that lingers on the tongue. The meat is typically sliced and served as a main dish, and is often served with sides such as baked beans, coleslaw, and potato salad.

Here are some tips for smoking a brisket

Choose the right cut of meat: Look for a brisket that has a good amount of marbling and is at least 1 inch thick. This will help ensure that the meat remains moist and flavorful during the long smoking process.

Trim the fat: Trim the excess fat from the brisket to about 1/4 inch thick. This will help the seasoning penetrate the meat and prevent the fat from rendering and making the meat greasy.

Season the brisket: Mix together a dry rub of spices, such as paprika, chili powder, cumin, garlic powder, and salt. Rub the mixture evenly over the entire surface of the brisket. Let the brisket sit in the refrigerator for at least an hour to allow the flavors to penetrate the meat.

Smoke the brisket: Place the brisket in the smoker, fat-side up, and smoke it at 225-240°F until the internal temperature of the meat reaches 165°F. This can take anywhere from 6-15 hours, depending on the size of the brisket.

Use the right wood: The type of wood used for smoking can greatly impact the flavor of the brisket. Choose a wood that complements the flavor of the meat, such as hickory, mesquite, or pecan.

Monitor the temperature: Maintain a consistent temperature in the smoker throughout the smoking process to ensure that the brisket cooks evenly. Use a meat thermometer to monitor the internal temperature of the brisket.

Rest the brisket: Once the brisket has reached its desired temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute and results in a juicier, more tender brisket.

By following these tips, you can produce a delicious and juicy smoked brisket that is sure to impress your friends and family.

Brining a brisket before smoking is a good idea if you want to add flavor and ensure that the meat remains moist and juicy during the long cooking process. Brining involves soaking the brisket in a salt water solution for several hours or overnight. The salt penetrates the meat, seasoning it from the inside out, and helps retain moisture.

Here's how to brine a brisket

Mix the brine: Combine water, salt, sugar, and any other desired seasonings, such as garlic, onion, bay leaves, or black peppercorns, in a large pot or container. Stir until the salt and sugar are dissolved.

Add the brisket: Place the brisket in the brine and make sure it is fully submerged. Cover the pot or container and refrigerate for at least 4 hours or overnight.

Smoke the brisket: Remove the brisket from the brine and rinse it thoroughly with cold water. Pat it dry and season it with a dry rub if desired. Smoke the brisket as you normally would, following the instructions in your recipe.

By brining the brisket, you'll add extra flavor and moisture to the meat, resulting in a more tender and juicy finished product.

Smoked Brisket Recipe by Camp Chef (2024)


How long to smoke brisket camp chef? ›

You can estimate 10-15 hours total cooking time for the entire brisket. Camp Chef's Smart Smoke Technology makes smoking easy: You don't have to babysit a fire to keep the right temperature, and the burning pellets create the optimal amount of smoke.

What is the secret to the perfect smoked brisket? ›

The secret to making a delicious brisket is smoking at a consistent temperature, cooking with indirect heat, and, most importantly, monitoring the brisket's internal temperature to determine when to wrap it and when it is done. It is critical to know when to wrap the brisket.

How long to smoke brisket at 225 on a pellet grill? ›

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

What are the smoke settings on a camp chef smoker? ›

Set your Smoke Number from 1 - 10 on the controller or the Camp Chef Connect app. Your pellets will begin to smolder instead of burn, causing minor temperature fluctuations. And, as your smoke number increases your smoke output increases.

Is 12 hours enough to smoke a brisket? ›

Brisket is done when it reaches 203° internally. Smoke a 10 lbs brisket for 6-9 hrs and then rest for at least 1 hour. Smoke a 15 lbs brisket for 10-12 hrs and then rest for at least 1 hour. Smoke a 20 lbs brisket for 12-16 hrs and then rest for at least 1 hour.

How long should brisket be seasoned before smoking? ›

You need to allow the brisket to sit and really absorb those flavors...for at least the next 12 hours. And so, if you're looking to make a brisket at your house run... like you need to have space in a cooler or your refrigerator.

Is it better to smoke a brisket at 225 or 250? ›

I think the sweet spot for brisket is 225-250°F. This low temperature allows the brisket to render nice and slowly while having enough time to absorb all that smoke flavor. Cooking a brisket hot and fast can tighten up the connective tissue in the meat which will leave it tough and chewy.

Should brisket be smoked fat side up or down? ›

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

How long to smoke a 7 lb brisket at 225 degrees? ›

225℉ is thought by many to be the ideal cooking temperature for a brisket. At around 1 ½ to 2 hours per pound, a 10lb brisket is going to take between 15 and 20 hours to cook, so you need to plan ahead.

How to cook a brisket on a Camp Chef pellet grill? ›

LOW AND SLOW. Probably the most common brisket cooking method is the classic low and slow. This method entails setting your smoker between 225-250°F and smoking your brisket for upwards of 18 hours. Generally, you will need to account for about 1 hour to 1 hour and 15 minutes per pound.

How do I get my Camp Chef pellet grill to smoke more? ›

WIFI controller users would be able to adjust their Smoke Number (either manually on their pellet grill controller or through the Camp Chef Connect app.) The higher the Smoke Number, the more smoke and flavor would be added to your dish.

Why is my Camp Chef smoking so much? ›

At higher temp settings, there will be less smoke, due to the burning of pellets. On the lower settings, the pellets are smoldering, so there will be more smoke, however the smoke comes in spurts throughout cooking.

How many hours do you smoke a brisket for? ›

For a 12- to 14-pound brisket, allow anywhere from 9 to 12 hours in the smoker. Here, you'll first smoke the brisket for 6 to 8 hours, until it reaches an internal temperature of 165°F. Then, you'll wrap the brisket in unwaxed butcher's paper and return it to the smoker for 3 to 4 hours, until it reaches 203°F.

How long to smoke a 12.5 lb brisket at 225? ›

For the initial smoke phase, I plan about 8 hours at 225 degrees F for my 12-13 pound briskets to reach 165 degrees F. However, your brisket will enter a phase in between 145 degrees F and 165 degrees F where the liquid evaporating from the surface of the brisket will cool it while your grill is trying to cook it.

How long to smoke a 5 lb brisket on a pellet smoker? ›

Season the brisket with Hot Rub followed by TX Brisket Rub. Rest brisket for a few hours before placing on pit. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets. Place brisket fat side down on pellet grill and smoke for 8 hours.

How long to smoke 5 lb beef brisket? ›


It takes approximately 7 hours to cook a 5 pound brisket at the base temperature of 250°F. You can use an internal thermometer to gauge when it's done cooking.


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