Smoked Grass-Fed Brisket Recipe

Smoked Grass-Fed Brisket Recipe | Low & Slow BBQ Perfection

Bring authentic BBQ flavor home with this smoked grass-fed brisket recipe. Using premium grass-fed beef brisket from Ferguson Farms, seasoned with a Texas-style rub and cooked low and slow, you’ll get a juicy, tender centerpiece perfect for feeding a crowd. Shop: Grass-Fed Beef Brisket. Pair it with seasoning blends from our Spices & Seasonings collection for best results.

Ingredients

• 1 whole grass-fed beef brisket (8–10 lbs)
• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Wood chips for smoking (oak or hickory recommended)

Instructions

1. Trim: Trim brisket fat cap to about 1/4 inch thickness, removing any hard fat.
2. Season: Mix salt, pepper, paprika, garlic powder, and onion powder. Coat brisket evenly on all sides.
3. Preheat smoker: Set smoker to 225°F (107°C) and add wood chips.
4. Smoke: Place brisket fat-side up in smoker. Close lid and smoke for 6–8 hours, until internal temperature reaches 165°F (74°C).
5. Wrap: Wrap brisket tightly in butcher paper or foil, then return to smoker.
6. Finish cooking: Continue smoking until internal temperature reaches 195–203°F (90–95°C) for optimal tenderness.
7. Rest: Remove brisket from smoker and let rest, still wrapped, for at least 1 hour before slicing against the grain.

Chef Tips

• Consistent temperature is key: Avoid opening the smoker too often to maintain steady heat.
• Wood choice matters: Oak produces a robust flavor; hickory adds a sweet-smoky profile.
• Serve with sides: Brisket pairs beautifully with coleslaw, cornbread, and grilled vegetables.

FAQs

How long does it take to smoke a brisket?

Plan on 1–1.25 hours per pound at 225°F (107°C), depending on thickness and desired doneness.

Can I use a gas grill instead of a smoker?

Yes, set your grill for indirect heat, add a smoker box with wood chips, and maintain low temperature for even cooking.

How do I store leftover brisket?

Wrap cooled brisket slices in foil and store in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid drying out.

Nutritional Note (Approx. per serving)

Serves 12. ~380 calories, 35g protein, 24g fat, 0g carbs (varies by cut and portion size).