Smoked Brisket

4.4
(9)
9 Reviews

When it comes to smoking beef brisket, patience is a virtue. This recipe takes the better part of a day but requires less than an hour of active time.

By
Matt Horn
Matt Horn
Matt Horn, named one of Food & Wine’s best new chefs in 2021, is a self-taught pitmaster whose recipes are curated from his popular barbecue restaurants.
Food & Wine's Editorial Guidelines
Updated on June 22, 2024
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Active Time:
30 mins
Rest Time:
1 hr
Total Time:
10 hrs 30 mins
Servings:
10

This smoked brisket recipe is barbecue expert Matt Horn's specialty — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 F&W Best New Chef spent weeks perfecting this smoked brisket recipe and says time is the most important ingredient in the dish. You need to be patient while smoking beef brisket, waiting until the meat's internal temperature rises to 203°F. But rest (pun intended) assured, it will be worth it in the end.

Frequently Asked Questions

  • What is the perfect temperature for smoking beef brisket?

    After spending weeks perfecting the recipe, Matt Horn smokes his brisket at 265°F. This is slightly hotter than other smoked brisket recipes. For example, Franklin Barbecue's Aaron Franklin suggests 225°F to 250°F.

  • How long does it take to smoke brisket?

    For a 12- to 14-pound brisket, allow anywhere from 9 to 12 hours in the smoker. Here, you'll first smoke the brisket for 6 to 8 hours until it reaches an internal temperature of 165°F. Then, you'll wrap the brisket in unwaxed butcher's paper and return it to the smoker for 3 to 4 hours until it reaches 203°F. Rest the meat for an hour before unwrapping and serving.

Notes from the Food & Wine Test Kitchen

Readily available and relatively inexpensive, oak is the most widely used wood for smoking and barbecuing. Whereas some woods are particularly well-suited for specific meats, such as applewood with pork, oak is especially versatile. It's what Matt Horn uses here, but you can opt for whatever hardwood you'd like.

Cook Mode (Keep screen awake)

Ingredients

  • 1 (12- to 14-pound) whole packer brisket

  • 5 tablespoons (30 grams) coarse black pepper

  • 2 tablespoons (36 grams) coarse kosher salt

  • 2 tablespoons (14 grams) onion powder (optional)

  • 3 tablespoons yellow mustard or olive oil

Directions

  1. Preheat the smoker to 265°F. I use oak, but you can use whatever hardwood you can get your hands on.

  2. Place the brisket on a work surface so the fatty side is underneath. Trim away any silver skin or excess fat from the brisket and flip the brisket over, fat side facing up. Ideally, you want to keep about 1/4-inch layer of fat all over the brisket to act as a protective barrier during the long cook.

  3. In a small bowl, stir together the pepper, salt, and onion powder (if using). Rub the brisket with mustard or olive oil and apply the seasoning evenly over all sides of the brisket.

  4. Place the brisket in the smoker with the point side (thicker side) facing the fire box. Close the lid and don't open it for 6 to 8 hours, or until the internal temperature reaches 165°F.

  5. Spread unwaxed butcher's paper on your work surface, remove the brisket from the smoker, and place it in the middle of the paper. Wrap the brisket until it is completely covered and fold the paper over twice, with the brisket ending right-side up (the side with the fat cap). Place the wrapped brisket back in the smoker, right-side up, and do not remove it until the brisket reaches an internal temperature of 203°F. The time to achieve this temperature will vary; 3 to 4 hours. Pay attention to the feel of the wrapped brisket. As it begins to soften, begin probing the brisket to get an idea where the temperature is.

  6. Let the wrapped brisket rest, wrapped, for 1 hour before unwrapping it to slice with a brisket knife, and serve.

Horn Barbecue Smoked Brisket
Andrew Thomas Lee

Reprinted with permission from Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ. Text copyright © 2022 Matt Horn. Photography copyright © 2022 Andrew Thomas Lee. Published by Quarto Publishing Group USA Inc., copyright © 2022.

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