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+ servings
whole smoked brisket resting on foil

Smoked Brisket

If you've struggled with smoked brisket in the past, read this post to learn tips from grand champions. Includes a step-by-step infographic.

Course Main Course
Cuisine American
Keyword beef, brisket, competition, smoked
Prep Time 8 hours
Cook Time 12 hours
Total Time 20 hours
Servings 15
Calories 521 kcal
Author Christie Vanover


  • 11 lb brisket
  • 1 cup beef broth
  • 1/3 cup BBQ rub
  • apple cider vinegar


  1. Trim excess fat from the brisket.

  2. Inject the brisket with beef broth. Rub it liberally with your favorite BBQ rub. Cover and refrigerate overnight.

  3. Set the smoker to 225F degrees with your favorite wood chunks, chips or pellets.

  4. Smoke fat-side-up, spritzing with apple cider vinegar every two hours, until a thermometer placed in the flat end of the meat measures 165F degrees. Make sure the smoker maintains a steady temp.

  5. Spritz the brisket one more time, and tightly wrap it in two layers of foil.

  6. Continue smoking until the brisket is 203F degrees.

  7. Wrap in another piece of foil and a towel, and place it in a cooler (without ice) for at least 3 hours.

  8. Slice and serve.

Nutrition Facts
Smoked Brisket
Amount Per Serving
Calories 521 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 206mg69%
Sodium 322mg14%
Potassium 1116mg32%
Carbohydrates 1g0%
Protein 69g138%
Vitamin A 40IU1%
Vitamin C 0.2mg0%
Calcium 33mg3%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.