Smoker Smoked Beef Brisket

Friday, June 5, 2020
Smoker Smoked  Beef Brisket has a long history in the United States dating back to the indigenous people of southern Texas and this is how to make the best brisket with several cooking methods below to teach you how.

Brisket is the meat of choice for a slow-smoking barbecue in Texas and is often considered the “National Dish of Texas.

When cooked correctly, it's a tender juicy delicious meat with a great dark outer coating that is irresistible in flavors, texture, and the best meat for any outdoor picnic and get-together!

We love grilling, or smoking and this can also be made in the oven, instant pot, or slow cooker, just remember one thing, slow and low.

The meat is very tough if you don't cook it slowly, just read all the tips before starting and you will have the best barbecue ever!

This meat tastes great with my coffee rub below or you can make your own rub of whatever you prefer there are plenty of store-bought rubs on the market for smoking beef briskets and other meats.

Other barbecue recipes we love that go great with this meal is corn on the cob, 15 Beans Cowboy Style, and my Southwest style potato salad.

To get started just scroll to the recipe card and print this off, don't forget and read the tips.

this is a 12 pound beef brisket with coffee rub and beer and sliced thin for sandwiches on a cutting board

What Is Beef Brisket?

Brisket is a tough cut of meat, but this toughness turns into a yummy cut of meat when it's cooked correctly and slow cooking which gives the meat a chance to break down the connective tissue into a slice of tender meat.

Beef brisket is the cut we know and love for pastrami, corned beef, smoked barbecue brisket so the cut of meat comes in two style flat cut and point cut.

Unless you’re barbecuing the whole brisket, nine times out of 10 you’re just going to need a cut.

The whole brisket is less expensive per pound however if you do that ask the butcher cut it into a flat and point cut for you.

The flat cut is larger and more evenly shaped, usually a rectangle, and has a layer of fat on one side.

Flat cuts of brisket are ideal for classic oven-baked brisket, slow cooker brisket.

The pointcut is more marbled through and it also has more connective tissue and an irregular shape.

Pointcut brisket works well for slow-braised beef that will be shredded for sandwiches and barbecues.

this is a 12 pound beef brisket with coffee rub and beer the juice is running off the meat as it is sitting for 1 hour after cooking sliced on a cutting board

Tips for Smoked Brisket

  • Select your brisket this one is 12 to 13 pounds
  • Plan on purchasing a whole packer brisket with both the point and flat muscle included.
  • The grade of your meat matters, prime beef will have more fat marbling which has an abundant more amount flavor than choice meats.
  • Buy about 1/2 pound (or more) of brisket per person you are serving.
  • Trim the brisket.
  • Use a good seasoning
  • Either side up is fine
  • Cover with foil
  • See many options below for cooking from slow cookers to smokers
  • Always rest the brisket before slicing

this is a 12 pound beef brisket with coffee rub and beer

Other Meats To Try Using my Coffee Rub

cooking times will vary

  • Pork Roast Tenderloin
  • Prime Rib
  • Venison Wrapped in Bacon
  • Chicken Breasts
  • Mahi Mahi

this is coffee rub on mahi mahi

Cooking Methods

  • Slow Cooking brown meat first, season outside generously, a few drops of liquid smoke then slow cook 8 to 12 hour in 1 cup beer
  • Instant Pot Pressure Cooking Method same method as above for slow cooker except for cook time will be for 1 hour and 15 minutes check for tenderness
  • Oven RoastingOven Roasting Use a Reynolds Cooking Bag (poke holes in the bag around 6), season meat, add liquid smoke, and cook to package instructions
  • Electric Smoker Method season, cover with foil add wood chips, water to the tray in the smoker, set to 225 degrees cook for a 12-13 pound briskets to reach 202 degrees inside use an instant thermometer to read a temp in the thickest parts
  • Gas Grill smokers use the same method as electric but keep checking the internal temperature of meat it should reach 202 degrees with a thermometer

this is a 12 pound beef brisket with coffee rub and beer

Ingredients and Things You Will Need for the Brisket and

  • beef brisket
  • beer
  • apple juice or water for the tray in an electric smoker
  • foil aluminum pan big enough for brisket
  • an internal instant meat thermometer
  • wood chips of choice we like pecan the best, then oak or apple chips
  • for the homemade coffee rub recipe see below

this is a slow cooker rump roast fork tender in a crock pot with a marsala sauce mushroom gravy that it makes while slow cooking till fork tender . this beef is sliced thick so not to fall apart its so easy to make and melts in your mouth fork tender

The Ingredients for Coffee Brisket Rub

see the printable recipe card for exact amounts

  • coarse salt
  • instant coffee
  • garlic powder
  • smoked paprika
  • pepper
  • crushed coriander
  • onion powder
  • chili powder
  • cayenne

this is a homemade coffee rub for a beef brisket in a white glass dish

Other Recipes to Try

Pork Belly Burnt Ends

Oven Smoked Pork

Pin for later

this is a pin for later beef brisket smoked recipe

Don't Miss Trying This Easy Smoked Brisket Recipe

I know it can seem intimidating to make at home, however, this is so simple to make, just
pick a cooking method.

The meat will be tender and juicy, just remember our motto, cook it slow and low!

Happy Cooking!

Smoker Smoked  Beef Brisket

Smoker Smoked  Beef Brisket

Yield: 8
Prep time: 25 MCook time: 10 hourTotal time: 10 H & 25 M
Here is a great Texas-style recipe for coffee-rubbed beef brisket done low and slow. There are several methods to cook this brisket roast.
Check out all the tips and ways to make this favorite Southern-style beef.


  • 12-pound to 13-pound brisket
  • 1 bottle 12 ounces of beer
  • apple juice or water for the tray in an electric smoker
  • foil aluminum pan big enough for brisket
  • an internal instant  meat thermometer
  • Wood chips of choice we like pecan the best, then oak or apple chips
  • Coffee Rub for 12-pound Brisket
  • 2 tablespoons coarse salt 
  • 2 tablespoons instant coffee 
  • 2 tablespoons garlic powder 
  • 2 tablespoons smoked paprika 
  • 1 tablespoon pepper
  • 1 tablespoon crushed coriander 
  • 1 tablespoon onion powder 
  • 1 teaspoon chili powder 
  • 1/2 teaspoon cayenne


  1. Make sure the brisket is cold it's easier to trim.
  2. Remove any silver skin or excess fat from the flat muscle.
  3. Mix the ingredients for the rub in a bowl then spread on the brisket on both sides. Spread over the brisket to evenly distribute the rub on all sides.
  4. Preheat your smoker to 225 degrees and fill the wood chip container with oak or pecan wood.
  5. Place the brisket a foil pan with 1 cup beer, and cover. 
  6. Fill the bottom tray with apple juice or water.
  7. Put into an electric smoker or gas grill and close the door or lid.
  8. Smoke the brisket at 225 degrees continue cooking until the internal temperature of the brisket reaches 202 degrees in the thickest part of the meat (takes anywhere from 8 to 12 hours).
  9. Remove the brisket to a large cutting board and allow to rest at least 40  minutes to 1 hour before slicing.
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beef recipes, electric smoker recipes, slow cooker recipes, instant pot recipes,
Created using The Recipes Generator

Pin for later

this is a pin for later beef brisket

Try These Other Recipes We Love

Oven Smoked Pulled Pork

Baked Barbecued Chicken

Barbecued Cowboy 15 Beans

this is a 12 pound beef brisket with coffee rub and beer

Disclosure: This recipe was posted in 2011, edited and re-published in 2020.


  1. This looks absolutely delish! I really really have to get myself a crock pot!

  2. Smells good! It's a nice combination :)

  3. I love when you use mushroom in your great dishes;)

  4. I don't like meat very much but your roast looks very very appetizing dear. It's tempting. Bye, have a great we

  5. It looks mouthwatering!Have a great month,dear!

  6. Looks delicious! Today is he first day we have had "cool" weather (69 degrees) here in Central Florida. Your dish looks like a great autumn meal!

  7. Wow, does that ever look tender. And with the garlic and mushrooms, I'll bet it's mighty tasty too!

  8. I have never thought of using Marsala with a roast before. That's awesome! I've pinned this one to make soon. Thanks!

  9. Thanks for sharing this. I need to use my crockpot more and this looks great!

  10. Dear Claudia, This is a beautiful fall dish. I love this type of meal.
    Blessings, Catherine xo

  11. It sounds good to me. Love that beef and I know it has to be tender cooked this way!

  12. This sounds great but then again I love anything with Marsala.

    How on earth do you post daily. You're one busy gal!

  13. Can't wait to make this! Always love beef, mushrooms and have a bottle of nice Marsala just waiting to be used. Perfect!

  14. Chicken Marsala is one of my favorites and I cant wait to try it with beef. And in the crockpot is a bonus!

  15. Crockpot beef is the best...all some mushrooms and YUM

  16. Thanks for sharing. I use my crock pot a lot. this recipe will be great addition to my collection. Love your blog.

  17. this is a delicious combination Claudia
    hope all is well in your end regards Akheela

  18. I love crock pot recipes. I never thought of adding marsala to my pot roast. I may have to try that next time.

  19. I'm so excited to get to using to crock pot again. Yum this looks lovely :)

  20. Marsala is a favorite of mine, love the idea of making with a roast in the crock pot! Great recipe!

  21. Sounds like a delicious flavor combination! Thanks for sharing - and I love roast!

  22. This roast looks great Claudia! Definitely a great meal to throw in the crockpot during the bust weeknights =)

  23. The flavors sound amazing! What a delicious mostly hands off recipe---can't wait to try this roast.

  24. I'm so excited for slow cooking season! This looks like a recipe my fiance will be happy about - he loves mushrooms and I don't make them nearly enough!

  25. Crockpot meals are the best. I love having easy meals for my family!

  26. This looks fabulous and you made it sound so easy! Will be giving it a try soon!

  27. This cooks wonderfully! Thank you for the delicious recipe. As with all your recipes, this turned out perfect.

  28. Oh, boy, this rub was AMAZING and the beef was so tender and delicious!! Thank you for sharing this fabulous recipe.

  29. Congratulations! Your post was featured this week on Full Plate Thursday,489. Thanks so much for sharing you talent with us and come back to see us soon!
    Miz Helen


Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia