Garlic & Onion Brisket

I haven’t tried this one yet.



  • mesquite


  1. Rinse brisket and pat dry with paper towel
  2. Place brisket fat side up and cover it completely with Garlic and Onion past
  3. Cover brisket and refrigerate 10-12 hours
  4. Remove brisket 1 hour prior to smoking
  5. Preheat smoker to 225°F to 240°F
  6. Place brisket directly on smoker grate, fat side up
  7. After four hours, mop brisket every 1.5 hours with mop water. At each mopping, flip brisket to opposite side. Insert digital thermometer probe at 4 hour mark.
  8. After 10 hours, add your favorite BBQ sauce
  9. Remove from smoker when meat reaches internal temperature of 195°F
  10. Let brisket rest for 30 minutes


Yields: 8

Cook Time: 10+ hours

Source: Jeff Phillips