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Recipe courtesy of Rodney Muirhead

Smoked Beef Brisket

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  • Level: Easy
  • Total: 10 hr 10 min
  • Prep: 10 min
  • Cook: 10 hr
  • Yield: 14 servings
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1 cup kosher salt

1/2 cup freshly ground black pepper

1 tablespoon granulated garlic

1 teaspoon cayenne

1 whole beef brisket, about 10 pounds


  1. Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
  2. Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.