Oklahoma Joe's Smoked Brisket Flat

Total Time:
7 hr 30 min
30 min
1 hr
6 hr

4 to 6 servings

  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons Spanish paprika
  • 2 tablespoons chili powder
  • 1 tablespoon celery salt
  • 1 tablespoon lemon pepper
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon cayenne pepper
  • 1 (5 to 8 pound) beef brisket (flat cut)
  • 4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
  • 1 cup apple juice
  • 1 1/2 cups your favorite BBQ sauce, for serving
  • Special equipment: spray bottle for apple juice

  • Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.

  • The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

  • When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.

  • Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.

  • When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.9 31
I've used this recipe a few times and it's never let me down.   I normally smoke a 5-6 lb brisket and try to keep the temp right at 230.  After about 5 hours in the smoker I wrap it up tightly in foil and put it back in the smoker for another 3-4 hours.  I've used the towel wrap/cooler method and it works great if you're not ready to eat, but normally just let it rest for 30-45 minutes...unwrap and slice against the grain.  Stack the brisket right on to a freshly baked kaiser roll with some of your favorite bbq sauce and enjoy! item not reviewed by moderator and published
This was my first time smoking a brisket on my Weber smokey mtn cooker and I followed the directions exactly and the brisket came out great!!!!  The seasoning was not too salty like a lot of the rubs tend to be.  I did use a electric thermometer that monitered the temperature the whole time, which I think helped out greatly!! item not reviewed by moderator and published
Excellent recipe.  Followed it to the letter.  I tasted the spice mixture before putting it on the meat, and you could tell it was going to be good.  A bit salty at first, but finished with a very complex, sweet flavor.  <div><br /></div><div>After the brisket was done, rested, and sliced, the thin parts were a little over salted, but the rest of the brisket was awesome.  However, after I let it sit in the fridge overnight, the leftovers were incredible!  The saltiness was gone, and only that deep, complex flavor was there.  My very picky wife said it was the best thing I've ever done on the smoker...and I've smoked quite a bit.</div><div><br /></div><div>This is a keeper, and I'm doing another in a couple days.  Thanks Bobby and Oklahoma Joe's!</div> item not reviewed by moderator and published
OMG... simply amazing and Nothing left over!!! <div> </div> item not reviewed by moderator and published
Oklahoma Joe let the cat out of the bag. The "secret" that the pro's use is all here.<br /><br />The process to "crutch" the brisket is vital, spraying the brisket creates the strong smoke flavor and you can use other things such as oil or vinegar as a spray but apple juice is a good one.<br /><br /> I would like to add that it is better to crutch (wrap with foil) the brisket between 150 and 165 as 170 is too late and the chemical process / sweating that occurs at that point begins to dry the brisket out. <br /><br />the chemical reactions that occur around 200 degrees (something about boiling point) also make it taste better. SO, wait until 200-205 to pull it off the grill. (dont go over 205)<br /><br />lastly, the initial rub makes little to no difference at all as only the salts actually penetrate the meat. 24 hours is a good time to let the salt work its magic. but feel free to use the rub before / after it is cooked.<br /><br />If you want a crusty outer layer, after the meat has cooled / rested for 2 hours or so after cooking, place it unwrapped in the over for about 10 minutes at about 225-250.<br /><br />good luck, experiment, make your own, and maybe I will see you at a competition one day!<br /><br /><br /> item not reviewed by moderator and published
Joe:<div>Your recipe yeilded a delicious jucy tender delicious and mouth watering brsket complete with a  bar-b-cue smoke ring.  Thanks for sharng.</div> item not reviewed by moderator and published
Did anyone use a mustard and/or worst sauce to help the rub stick to the brisket? Has anyone tried the rub and let it sit overnight? Wondering if the salt would dry out the beef since brisket is such a long cook. Thanks! item not reviewed by moderator and published
My husband's birthday was last weekend and we decided to smoke a brisket for a family and friend get-together. OMG - this was FANTASTIC! I followed the directions to the letter. The rub was fabulous and the brisket was so incredibly flavorful, moist, and tender. My neighbors (who are brisket snobs, said it was the best they had ever tasted. They're talking about buying a smoker now so they can make it themselves. Finishing the brisket in the oven wrapped in foil I think helped keep it moist. My hat is off to Oklahoma Joe! item not reviewed by moderator and published
Excellent. We made this yesterday on our electric smoker. Used an 11 pound brisket, cut it into thirds so it would cook a little faster. Followed all directions, except spraying with the apple juice. This meat was like butter, the spices perfect, the smokey flavor was excellent. Best brisket I ever had! This recipe is a keeper. item not reviewed by moderator and published
This is my first review ever on any food site... this recipe compelled me to do it! It's so good,you cannot even explain it. Perfect blend of flavor for brisket and is so addictive. Those of you that have tried it know what I am talking about. Thank you Oklahoma Joes for sharing this with us! item not reviewed by moderator and published
I used this recipe and it was fabulous. I cut the flat off and did some burnt ends as well. AWESOME!!! I smoked til 165 the put it in the over at 300 until it hit 190. DIdn't take but and hour and a half I think. It was juicy as ever. item not reviewed by moderator and published
Just smoked my first brisket ever using this rub/recipe. Had to do it for a party of about 20 people. Had a 13 pound brisket so I doubled the rub recipe and cook time. This was hands down the best brisket (or any meat i've ever had. It had such a rich flavor. The rub was a perfect balance. Everyone at the party was floored at how great this was. I was asked to smoke another brisket for someone at the party for their party next month. GREAT recipe. item not reviewed by moderator and published
Heavenly rub. I have smoked 3 briskets with it for large gatherings and everyone raves about it. It is just the right combo of salt, sweet, and heat along with celery seed and lemon pepper to give it some complexity. I coat the brisket lightly with olive oil first and then copiously apply the rub twice: first rubbing it in and then patting on a coat. Don't be afraid to use too much...this stuff is killer. I do not baste my brisket as I don't want to wash this wonderful stuff off. I use mesquite/applewood smoke with a water pan so drying out is not an issue...just keep the grill temp around 220 and double wrap it in foil when the meat hits 175 and then finish it off at 300 in the oven until the meat hits 200 and finally rest it in a towel-lined cooler for 1-2 hours. Fantastic!! item not reviewed by moderator and published
Wow this is a great dry rub! I didn't use it on brisket, I used it on triangle tip roast. I put it on six hours before I grill/smoked them with hickory chips. Made special for a yearly BBQ I go to. Everyone carried on about it. I'm def keeping this one. item not reviewed by moderator and published
Lived in KC for 16 years, went to Oklahoma Joe's at least once a week. Still go every time we visit KC. The brisket is perfect, I found the recipe about 3 weeks ago and we have made it every weekend. A local BBQ place sells OK Joe's BBQ Sauce so we're able to enjoy them together. Now I need to find the recipe for their killer fries and gumbo. We will still visit OK Joe's when in KC this just makes it more bearable to live 2 hours away. item not reviewed by moderator and published
This is the best brisket I've ever had.I cooked in in my smoker. I had a big party last weekend (family) and there was about 30 people here. Followed the recipe to a T-used a 6 pound brisket and smoked 2 large chickens as well. The brisket was gone in 5 minutes flat. I figured the kids(there were 7 kids here)would opt for the chicken but that didn't happen. I did not use the apple juice, instead I used 3/4 apple vinegar and 1/4 vegetable oil-it's what I had on hand. Awesome taste and I actually have to do another one this weekend for Father's Day. Can't wait!!! Highly reccomend this entire recipe. Thanks so much for sharing. item not reviewed by moderator and published
Loved this recipe! We used the apple juice spray and it seemed to add additional flavor to the meat! item not reviewed by moderator and published
This was OMG good. Made it in an indirect smoker. Skipped the apple juice spray as it would interfere with the smoking/cooking process. Had lots of rub left over. Cooked at low temp (180 to 200) for about three and a half hours then wrapped it in tinfoil and cooked for another two and a half hours. It was extremely tender and tasted heavenly. The rub was very very tasty. Our first brisket and the second time we used the indirect smoker and it was a complete success. Thank you! item not reviewed by moderator and published
This recipe is fabulous and having been to Oklahoma Joe's restaurant on several occassions - I can tell you it is spot on! I make this every year for a big 4th of July Bash and on many other occassions throughout the summer months and I always get rave reviews. item not reviewed by moderator and published
I made this to bring to a potluck at work. Recipe worked perfectly. Cooked it on an electric water smoker. Everybody at my office raved about it. One of the best recipes (maybe the best I have ever made on a smoker. item not reviewed by moderator and published
by far the best brisket rub out there. make it all the time for parties. just made some for chili today item not reviewed by moderator and published
My first brisket ever. This rub was great. Cooked it indirect in a smoker and it was amazing. Brisket truly cooked itself. item not reviewed by moderator and published
I make alot, especially during football season when I have lots of people over item not reviewed by moderator and published
My first attempt to smoke a brisket over real wood and I hit a home run, and I give all the credit to this recipe. I live in Texas and I am native 7th generation, and we are BBQ freaks down here. Everyone that ate this recipe fell in love, and said this was the best brisket they have ever eaten. I smoke it with oak or apple chips for 18 hours. It will make you a brisket addict. Johnny Duke Austin, Texas item not reviewed by moderator and published
I have made this recipe many times and its the best, I have tried all the others, but this is the bomb, even the professional chefs I know love my Briskit. I am new to the barbeque slow smoke style, I just got into it when my wife bought me and offset smoker (The chargriller Pro) at Lowes for last fathers day. I have looked at many styles but the off-set works the best. Oklahoma Joes was rated the best barbeque in Kansas City by Zagal Magazine so you know their rubs and products are at the top for taste and presentation. I have made their pork butt and rib recipies as well and they are fantastic, the key is to watch your tempreture and time allowed for cooking so if you have a larger briskit than this recipe has you will need more time in the smoker, great stuff!! item not reviewed by moderator and published
This recipe is fantastic &amp; easy. I have made it 2 different ways, first I followed the instructions &amp; LOVED IT! The apple juice mist is a great flavor as well as "juicy booster". The 2nd time I made this brisket I didn't smoke it but used the rub ingredients then cooked it in the oven low &amp; slow. 225 degrees for approx. 8 hrs. Most excellent! item not reviewed by moderator and published
Watching the BBQ contests on this channel promted me to buy a box type smoker from a national chain for $100. The rub and injected ingredients are often "not published" due to the competive nature of the BBQ trade. The rub is an essential ingredient in the equation. This one is perfect. Different for both pork or beef. I cook my brisket for 10 to 12 hours and use a system of three fires with hickory. I also put the meat in disposable pans as the meat cooks, it stews in its own liquid. This rub is awesome. I have a special BBQ sauce recipe I would like to disclose to the Food Network, it is awesome. I light a fire in the smoker with Kingsford charcoal, fill the water pan, have hickory soaking in water. I add wood chunks to the ready fire with the meat in pans. The fire lasts for about 4 hours. I then open the door of the smoker and restart (after emptying the fire pan) a fire three times in a row equaling 10 - 12 hrs. I then let the meat cool in the smoker and then completely remove all the fat from top and sides then slice it. Smoker goes through three peiods of three + hours of approx. 200 degrees. I need to meet Lagasse before I disclose the ultimate BBQ sauce recipe on National TV. People go wild for this. item not reviewed by moderator and published
I was nervous at first but it came out perfect. The brisket came out tender and very tasty. item not reviewed by moderator and published
it's good! item not reviewed by moderator and published
This brisket is the best you will ever taste it will make your tougue fly out of your mouth and slap you in the face this is the best you will ever taste. thanks oklahoma joe item not reviewed by moderator and published
but I wathced Emerel make it and it looked pretty good after it was done cooking all those hours thanks for this recipe!!!! now I have to try it out!!! item not reviewed by moderator and published
Do you put rub on the night before or right before smoking. item not reviewed by moderator and published
Most experts in TX do not crutch.  It tends to become more like pot roast than BBQ. But I would probably crutch if I were cooking an select brisket but not a choice or a prime.<br /> item not reviewed by moderator and published
Crutching and basting are necessary for this recipe, as it calls for flat cut rather than the whole brisket.  As "anonymous" says, most Texans do not crutch when cooking the whole brisket as the point contains much more fat and is able to keep the brisket moist without wrapping or basting.<div><br /></div><div>I would also add that I think taking the the meat off the smoker at 190 makes sense.  You do want the internal temperature to reach 200-205, but the temp will continue to rise as the meat rests, especially if you wrap it in towels and stick in a (dry) cooler for an hour or so.</div> item not reviewed by moderator and published
Brisket is a HUGE piece of meat and the salt will not dry it out, in fact traditional Texas brisket rub is generally 50/50 kosher salt and coarse ground black pepper. item not reviewed by moderator and published
How bout that BBQ sauce recipe?<div><br /></div> item not reviewed by moderator and published

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