Bringing Grandma's recipes to your kitchen, one slice at a time.


Smoked Brisket

Pure and simple melt in your mouth and packed with flavor beef brisket seasoned with salt & pepper then smoked low and slow with post oak and apple wood.


12 to 14 lb prime grade beef brisket flat and point (fat trimmed to 1/4”)
1/2 cup diamond kosher salt
1/2 cup freshly ground black pepper
post oak and apple wood chunks for smoking


Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
While the brisket comes to room temperature, prepare the smoker according to the manufacturer’s instructions for indirect cooking and add post oak and apple wood chunks for smoking. Bring the temperature to 250° F.
Place the brisket in the smoker with the tip closest to the heat and the fat side closest to the heat (up or down). Leave the lid closed for 6 to 8 hours until dark brown bark is formed and the internal temperature is 165° F. Don’t open the lid until this point unless absolutely necessary.
Remove the brisket from the smoker and wrap it tightly in uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature reaches between 200 and 205° F°, about 6 to 8 more hours.
Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 to 2 hours before slicing it. You can wrap it in foil and a few towels to further insulate the brisket inside the cooler if you prefer.
Separate the flat from the point. Slice against the grain into 1/4″ slices. Enjoy!


The thicker part of the brisket (the point) should be closer to the heat source.
Fat side up or down depends on your smoker. Fat side closer to the heat (Fat side up for The Big Green Egg)
You can use apple cider vinegar or whatever liquid you want to spray on the brisket during the smoke if burning or moisture is an issue. I personally do not do this.
Don’t slice it until you are going to serve it or it will dry out.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?