Slow and Low: The Ultimate Guide to Smoking Brisket at Home

Brisket is the holy grail of smoked meats—but also one of the most misunderstood. Done right, it’s juicy, tender, and packed with deep, smoky character.


What You Need:

  • Full packer brisket (10–14 lbs)

  • Offset smoker or pellet grill

  • Wood chunks (oak or hickory work best)

  • Meat thermometer

  • Time and patience

Prep the Brisket:

Trim excess fat, leaving a 1/4 inch cap. Apply a dry rub of salt, pepper, garlic powder, and paprika. Let it rest overnight in the fridge.


Set Your Smoker to 225°F (107°C):

Place the brisket fat side up and insert a thermometer into the thickest part. Close the lid and resist the urge to peek.

Wrap It Right:

Once internal temp hits ~165°F (74°C), wrap the brisket in butcher paper. Continue cooking until it reaches 203°F (95°C).

Rest and Slice:

Let the brisket rest wrapped in a cooler for at least 1 hour. Slice against the grain.


Pro tip: Brisket leftovers make amazing sandwiches, tacos, and breakfast hash.

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