Slade's Smoked Brisket

The most set-it and forget-it brisket recipe. Super easy, barely an inconvenience.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• I plan for 1.5 hours per pound at 225°F. • A 20 lb brisket = roughly 30–40 hours, depending on weather, meat, and your grill. Always start earlier than you think — the rest period gives you a massive buffer.

Step 2

●Make sure to start with a clean fresh smoker. ○ Scrub and wash the grates. ○Swap out the grease catch liner (this will probably fill up so you want to start with a fresh one). ○Fill up the pellets, and ensure you have enough to fill it up 2 more times just in case.

Step 3

•Set the smoker to 225°F.

Step 4

•Remove the brisket from the packaging.

Step 5

•Press the fat with your fingers. ◦If the fat is hard, trim it down until you have about ¼ inch left. ◦If the fat is soft, leave most of it as soft fat renders beautifully.

Step 6

Use anything you prefer: ◦BBQ Sauce ◦Mustard ◦Olive oil Rub a thin, even layer over the entire brisket. It just helps the seasoning stick. Note: it won’t affect the final flavor.

Step 7

•Cover the brisket generously with your dry rub. •I put it on thick, you really shouldn’t see bare meat. •A lot of seasoning will fall off during cooking, so don’t be shy.

Step 8

•Place the brisket fat side down directly on the grates. ◦This protects the meat from direct heat. ◦It also allows the fat cap to render and break down properly.

Step 9

•Position the brisket in the center of the grill where heat is most even. ◦Avoid the sides as they run hotter.

Step 10

•Insert a probe (or two).

Step 11

•My general rule of thumb: ~1.5 hours per pound, but this always varies.

Step 12

•Don’t rush brisket — it’s better to finish early than late (you can hold it resting for hours).

Step 13

Optional: Wrapping During the Cook If you want to shorten the total cook time: •Wrap the brisket in butcher paper at 160°F •Put it back on the smoker to continue the cook. •This helps it push through the stall (160–180°F), which can last hours. Personally, I don’t find a huge benefit from this, but many people swear by it.

Step 14

•Don’t assume it’s done. Temp is only a guideline. Between 190–210°F is usually the finishing zone. The true doneness test is tenderness: ◦Insert the probe all over the brisket. ◦It should slide in like a knife through softened butter. ◦If there’s resistance, give it more time.

Step 15

•Once tender, remove the brisket and wrap it tightly in butcher paper. ◦DO NOT use foil — it ruins the bark.

Step 16

•Place the wrapped brisket in a clean cooler.

Step 17

•Add a towel under and over it for insulation.

Step 18

•Rest at least 3 hours, ideally 6 hours. ◦This is crucial (it lets the meat relax and reabsorb its juices). ◦A long rest can save an overcooked brisket, and it makes a good brisket great.

Step 19

•If you finish early, no problem , you can hold it wrapped in a cooler for up to 12 hours safely.

Step 20

•Always slice against the grain for tenderness.

Step 21

•Brisket grain direction changes halfway through, so watch a quick video if you’re unsure. Cutting it the wrong way will make it chew tougher even if you cooked it perfectly.