Home

Blog

Edited by EastOak

“A Texas-Style, Low & Slow classic BBQ. This smoked beef brisket is perfectly seasoned with a simple rub and smoked for hours to achieve a beautiful bark and tender, melt-in-your-mouth texture.”

— East Oak Culinary Team

Prep Time:15 mins (active)

Serves:3 - 5

Marinating:At least 1 hr (overnight recommended)

Smoking Time:8 hrs

Wood:Apple wood (recommended)

Smoker Model:EAST OAK Pitmate Tabletop 20-In Electric Smoker

Ingredients

1 Whole Beef Brisket (about 5.7 lb / 2.6 kg)

Dry Rub:

4 tbsp Morton® Sea Salt (30 g)
8 tbsp Coarse Ground Black Pepper (60 g)

Pro Tools

Spray bottle
Butcher paper
Meat probe / Thermometer

Smoking Tips

For extra flavor, use a spritz made from equal parts apple cider vinegar and water (1:1 by weight) instead of plain water.
Keep the water pan filled throughout the cook (up to the MAX fill line). Maintaining moisture inside the smoker helps regulate temperature and promotes tender, flavorful brisket.
Replace wood chips about every 2–3 hours during cooking for best results.
Before wrapping the brisket, make sure the water pan always contains water. Lightly mist the butcher paper with water before wrapping; damp butcher paper conforms more tightly to the brisket and is easier to work with.
Once the brisket is wrapped in butcher paper, additional wood chips are no longer necessary.

Step-by-Step Instructions

Season the Brisket

Trim excess fat and size the brisket to fit your smoker.
Lightly spray with water, then season evenly with the salt and black pepper mixture, pressing gently to adhere.
Wrap tightly in plastic wrap and refrigerate overnight.

Prepare the Smoker

Fill the water pan to the MAX line and load the wood chip box with your preferred wood chips.
Preheat the smoker to 220°F (105°C) and establish a steady smoke (about 20 minutes).

Stage 1: Low & Slow Start

Place the brisket on the center rack and smoke at 220°F (105°C).
After about 2 hours, when the seasoning no longer sticks to your finger, spritz the surface with water.

Stage 2: Spritz & Moisture

Refill the water pan and wood chips as needed. Increase the smoker temperature to 250°F (121°C).
When the internal temperature reaches 150°F (66°C) (about 1.5 hours later), spritz the brisket, increase the temperature to 275°F (135°C), and refill the wood chips.
Continue spritzing every hour.

Wrap & Finish

When the internal temperature reaches 175°F (79°C) (about 4 hours into the cook), wrap the brisket in butcher paper, reinsert the meat probe, and return to the smoker.
Cook at 275°F (135°C) until the internal temperature reaches 205°F (96°C) (about 2 hours more). Remove from smoker.