Pan-Smoked Brisket

Great brisket for the smoker.


  • 7-9 lb packer (untrimmed) Brisket
  • 2 Tbsp kosher salt
  • 2 Tbsp coarsely ground black pepper
  • 2 Tbsp garlic powder
  • 2 tsp cayenne pepper (optional)


  • mesquite


  1. Rinse brisket under cold water and pat dry with paper towel
  2. Trim the fat cap so only one-eighth to one quarter of the fat remains
  3. Use a sharp knife to make a crosshatch pattern in the remaining fat cap by cutting through the fat down to the meat
  4. Sprinkle the salt, pepper, and garlic powder over the entire brisket
  5. Set the brisket aside for 30-45 minutes
  6. Preheat smoker to 225°F to 240°F.
  7. Place the brisket in a disposable aluminum pan, fat side up, and set pan on smoker grate
  8. Cook for four hours, then flip it fat cap down.
  9. Flip brisket every 2 hours
  10. At 4 hour mark, insert digital thermometer probe


Yields: 8

Cook Time: 10+ hours

Source: Jeff Phillips