The Best Smoked Brisket Recipe

Everybody has their own favourite way to make smoked brisket. Some like it with a thick coating of sticky-sweet BBQ sauce, while others prefer it seasoned with a layer of spicy dry rub. Maybe you prefer it shaved into thin, stackable slices, like in this Oklahoma Joe Smoked Brisket Flat recipe, or perhaps cut thick for generous slabs of brisket goodness. With all of these different opinions, be sure to please everyone with the best smoked brisket recipe from Char-Broil.


2.2 – 3.6 kg beef brisket
¼ cup salt
¼ cup black pepper
4 tablespoons paprika
1 tablespoon cayenne pepper
1 cup low-sodium beef broth


  1. Mix first four ingredients in a small bowl. Spread generously over brisket, pressing spices gently into surface of meat.
  2. Use a stainless steel meat injector to inject beef broth into the brisket. Make injections about an inch apart from each other along the entire length of one side of the brisket.
  3. Preheat smoker to 115 degrees C and add hickory wood chips. Smoke brisket for about 5 hours, or until the internal temperature reaches 95 degrees C.
  4. Remove brisket from smoker and let rest for about an hour before serving.