When it comes to BBQ, few dishes command as much respect as a perfectly smoked brisket. It’s a labor of love, requiring time, patience, and care to achieve that legendary bark, juicy tenderness, and smoky flavor. But beyond its reputation as a BBQ classic, smoked brisket is also a powerhouse for meal planning. Its versatility, rich flavor, and ability to feed a crowd make it the cornerstone of any BBQ-inspired meal prep routine.

Why I Love Smoked Brisket

Smoking a brisket isn’t just cooking—it’s an experience. From choosing the perfect cut to tending the smoker, the process is as rewarding as the result. Brisket’s rich, beefy flavor and melt-in-your-mouth texture make it worth every second of effort. And the best part? A smoked brisket isn’t just for one meal—it’s the gift that keeps on giving, providing endless options for leftovers and meal planning.

The Process of Smoking a Brisket

Smoking a brisket is all about embracing the low-and-slow method. Here’s how I do it:

1. Selecting the Cut: A whole packer brisket, with both the flat and point, offers the best of both worlds—lean slices and rich, marbled meat.
2. Seasoning: A simple rub of coarse salt, black pepper, and a touch of garlic powder highlights the natural flavor of the beef without overpowering it.
3. The Smoke: Cooked at 225°F with wood like oak, hickory, or pecan, the brisket absorbs layers of smoky flavor over the course of 12-18 hours.
4. Wrapping: Wrapping the brisket in butcher paper or foil partway through the cook helps retain moisture while allowing the bark to develop.
5. Resting: After reaching an internal temperature of around 203°F, the brisket is rested for at least 2 hours. This step ensures the juices redistribute for maximum tenderness.

Why Brisket is Perfect for Meal Planning

One of the reasons brisket has become a staple in my BBQ routine is its versatility. A single brisket can provide protein for a week’s worth of meals, and it reheats beautifully, making it ideal for meal prep.

Meal Ideas with Smoked Brisket

Smoked brisket isn’t just a main course—it’s the foundation for a variety of meals across cuisines. Here are some of my favorite ways to use it:

• Classic BBQ: Serve sliced brisket with your favorite sides, like coleslaw, baked beans, and cornbread.
• Brisket Sandwiches: Layer brisket on a soft roll with pickles and BBQ sauce for a quick, satisfying lunch.
• Tex-Mex Favorites: Dice brisket for tacos, enchiladas, or quesadillas. Add some fresh pico de gallo and avocado for a flavor-packed meal.
• Asian-Inspired Dishes: Toss shredded brisket into fried rice, stir-fry, or ramen for a smoky twist.
• Hearty Soups and Stews: Add chunks of brisket to a rich beef stew or chili for added depth and protein.
• Breakfast Boost: Chop brisket and mix it into breakfast hash, serve it with eggs, or fold it into breakfast burritos.
• Salads and Wraps: Use brisket as a hearty topping for green salads or stuff it into wraps with fresh veggies and a tangy dressing.

Be sure to check out our Brisket Meal Plan to get specific recommendations!

Storing and Reheating Brisket

Brisket is a meal prep champion because it stores and reheats so well:

• Refrigerating: Store sliced or shredded brisket in an airtight container in the fridge for up to 4 days. Keep some of the juices or sauce to maintain its moisture.
• Freezing: Freeze brisket in meal-sized portions for up to 3 months. Vacuum-sealing works best, but freezer bags also do the job.
• Reheating: Warm brisket in a skillet with a splash of broth or BBQ sauce, or wrap it in foil and heat it in the oven at 300°F until it reaches 140°F.

Why Brisket Works for Busy Families

As a BBQ enthusiast and meal planner, I love how brisket fits seamlessly into my weekly routine. It’s cost-effective, delicious, and flexible enough to work with almost any cuisine or dish. Smoking a brisket on the weekend sets me up for a week of hassle-free meals that my family always looks forward to.

The process of smoking brisket may take time, but the results are well worth it. From the bold flavor to the variety of ways it can be used, brisket isn’t just a meal—it’s a BBQ tradition and a meal prep hero.

Pro Tip: Save the brisket trimmings and drippings! They add a smoky kick to sauces, soups, and gravies, ensuring nothing goes to waste.

If you’re looking to elevate your meal prep game, a traditional smoked brisket is the perfect place to start. It’s a labor of love with rewards that last all week long.

A Deliciously Finicky Art

Smoking a brisket can feel intimidating, especially the first few times. Brisket is a notoriously finicky cut of meat—it doesn’t always behave the same way twice, even when you follow the same steps. But don’t let that frustrate you! Think of brisket as more of an art than following a strict script.

Every brisket is different, and factors like the size of the cut, the fat content, and even the weather can impact your cook. What’s important is to take your time, trust the process, and know that every brisket you smoke will teach you something new. Over time, you’ll develop a feel for it—when to wrap, when it’s done, and how to coax out that perfect bark and tenderness.

Don’t worry if your first few tries aren’t perfect. Brisket is as much about the journey as it is the destination. With patience and practice, you’ll get better and better, and soon you’ll be serving up brisket that’s as good as (or better than!) any BBQ joint. Keep at it, and enjoy the ride—it’s worth it.

Traditional Smoked Brisket

Recipe by JoshCourse: Beef, RecipesCuisine: BBQDifficulty: Difficult

Servings

12

servings

Prep time

30

minutes

Cooking time

18

hours 

Calories

500

kcal

Achieve tender, flavorful brisket with this step-by-step guide.

Ingredients

• 1 Whole Packer Brisket (14-17 pounds)

• Kosher Course Grain Salt

• Coarse Black Pepper

Directions

• Selecting the Brisket:
  • Choose a whole packer brisket with both the flat and point muscles.
  • Look for good marbling and relatively even thickness (the point will be a little thicker).
• Trimming:
  • Trim excess fat, leaving about 1/4 inch to protect the meat during cooking.
  • Remove any silver skin and hard fat deposits.
• Seasoning:
  • Generously season all sides with a 1:1 mixture of kosher salt and coarse black pepper.
  • Let the brisket sit at room temperature for 30 minutes to absorb the seasoning.
• Smoking:
  • Preheat your smoker to 225°F (107°C) using hickory or your preferred hardwood.
  • Place the brisket on the smoker, fat side down, to allow the fat to protect the meat from drying out.
  • Maintain a consistent temperature, adding wood as needed for continuous smoke.
• Monitoring:
  • Smoke until the internal temperature reaches 165°F (74°C). This can take 6-8 hours, depending on the brisket size and smoker consistency.
• Wrapping (The Texas Crutch):
  • Once at 165°F, wrap the brisket tightly in butcher paper to retain moisture while allowing some smoke penetration.
  • Return the wrapped brisket to the smoker.
• Continued Smoking:
  • Continue smoking until the internal temperature reaches 195-203°F (90-95°C).
  • Check for tenderness by inserting a probe; it should slide in with little resistance.
• Resting:
  • Remove the brisket from the smoker and let it rest, wrapped, in a cooler or warm oven for at least 2 hours to allow juices to redistribute.
• Slicing:
  • Unwrap the brisket and place it on a cutting board.
  • Slice against the grain, starting with the flat. When you reach the point, adjust your slicing direction as the grain changes.

Notes

• Tips:
  • Maintain consistent smoker temperatures for even cooking.
  • Use a meat thermometer to monitor internal temperatures accurately.
  • Patience is key; avoid rushing the process to achieve the best results.