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Smoked BBQ Brisket

Low & Slow Smoked BBQ Beef Brisket - Kansas City Style.
5 from 2 votes
Prep Time 1 hr
Cook Time 14 hrs
Total Time 15 hrs
Course Beef
Cuisine American
Servings 10 - 12 servings


  • 10 - 12 pound beef brisket
  • 4 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon garlic powder
  • additional salt & pepper
  • Heinz Kansas City BBQ Sauce approx 2 - 3 tablespoons per slice of brisket
  • Additional supplies - charcoal wood chunks or chips, aluminum foil, digital thermometer


  • The day/night before:
  • Dress brisket. Trim fat down to about 1/4". Remove any silverskin.
  • Mix together salt, pepper, paprika and garlic powder in a bowl.
  • Rub meat down with spice mixture.
  • Wrap brisket in saran wrap and refrigerate. Do this at least the night before - 24 hours prior.
  • The day of:
  • About an hour before smoking remove brisket from fridge and let rest at room temp.
  • About half an hour before cooking - get smoker going and up to temp. You want to cook at about 225°.
  • My smoker has a water pan so i fill that with a 50/50 mix of water & apple juice.
  • Sprinkle a bit of kosher salt and pepper on brisket.
  • When smoker reaches temp, throw brisket in, fat side down.
  • I start with a handful of soaked mesquite chunks and add a chunk every hour of cooking.
  • Smoke until brisket temp reaches about 150°-160° (approx 3 - 5 hours) Carefully remove brisket, wrap tightly in a few layers of aluminum foil, and return to smoker.
  • Continue to smoke at 225° until brisket reaches 195° - 205° (approx 4 -8 hours)
  • Remove brisket from smoker and rest for an hour before cutting.
  • Cut meat against the grain (pay attention - there's two different muscles on a packer brisket - so the grain will run different directions on each side) Cut just before before serving.
  • Slather cut slices with LOTS of Heinz Kansas City BBQ Sauce, serve and enjoy. It doesn't get much better than this ;)
  • *NOTES*
  • Cooking times will vary greatly. Monitor smoker temp and meat temp - use a good digital thermometer.
  • Estimate about an hour smoking for every pound. Expect to add about 10-15 minutes to cook time every time you remove the lid off the smoker.
  • I use mesquite wood chunks for smoking - use whatever you prefer and follow bag instructions (soaking time etc) I added a handful of chunks when starting and added a chunk every hour until I wrapped the brisket in foil. After the brisket is wrapped, there is no need to add any more wood.
  • If you're new to smoking you'll find a wealth of information online. Spend a few hours researching & reading - it really makes all the difference!