How To Make Brined Smoked Beef Brisket

This smoked brisket has a few secrets: it is brined, generously seasoned with lots of spices, and smoked low and slow to perfection.


  • 5 to 7 lb flat cut brisket
  • 1/2 Cup kosher salt
  • 1 Cup brown sugar

For the rub:

  • 2 Tablespoons salt
  • 3 Tablespoons freshly cracked black pepper
  • 2 Tablespoon chili powder
  • 2 Tablespoon garlic powder
  • 2 Teaspoons onion powder
  • 2 Teaspoons cayenne pepper


  1. Start dissolving the salt and sugar in 6 quarts boiling water. Then, add 6 cups of ice in this mixture and let it cool. Place the brisket inside this brine and cover. Let it sit in the refrigerator overnight.
  2. Take the brisket off the refrigerator and pat it dry. In a small bowl, add the ingredients for the rub. Season the brisket with the rub mixture.
  3. Preheat your smoker to 250°F (121°C).
  4. Place the brisket inside the smoker, fat cap down, and smoke it for 3 hours. You can use mesquite bisquettes for this one.
  5. After 3 hours, take the brisket out, wrap it in foil and take it back into the smoker, increasing the temperature to 275°F (135°C). Cook it for another 3 hours or until it reaches the internal temperature of 204°F (96°C).
  6. Then, remove the foil and place it back on the smoker for another 30 minutes.
  7. Remove it from the smoker and let it rest for about 15 minutes before serving.