Smoking Your First Brisket – Advice From Aaron Franklin

How to smoke your first brisket

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Brisket is notoriously difficult cut of meat to master.

Many amateur pitmasters have turned a 4lb brisket into a 4lb hunk of beef jerky. 

You shouldn’t let these horror stories put you off though. There is no greater accomplishment than slicing a juicy, perfectly cooked brisket after 12 hours tending to your smoker.

If you want to learn how to smoke a brisket, there’s no better teacher than Aaron Franklin, the owner of the world-famous Franklin Barbecue restaurant.

His brisket is so legendary that people willingly line up at 6:00am to queue for a taste.

In this guide we go through his whole process from choosing the brisket, trimming and preparing it to how to manage the fire during the long cook.

There is a lot of great advice whether you are smoking your first brisket or you’ve done this many times before.

Bonus: Download a free checklist that will quickly show you how to prepare, smoke and slice a brisket.

1. The brisket – how to properly trim and add a rub to your brisket

The problem most people have with brisket is that it’s a tough cut of meat. This makes it perfect for low & slow cooking.

Great brisket isn’t about fancy rubs, mops, marinades or BBQ sauce.

Selecting the the right brisket from the butcher shop and preparing it properly will set you up for success well before you even fire up your smoker.

Tips for Selecting a Brisket

While some people swear you need to buy Wagyu brisket, for practice cooks it’s fine to buy your brisket from places like Costco, Sams Club or asking your local butcher.

If you want to go straight to the good stuff, Snake River Farms sells top-quality American Wagyu brisket and deliver everywhere in the continental United States. Check out our full review.

  • In the video series, Aaron is cooking the whole brisket (also known as a packer brisket). This means the flat and the point parts of the brisket are together.
  • We recommend buying a whole packer brisket, which lets you have full control over the trimming process.
  • When selecting your brisket look for marbling in the meat and a thick flat so the leaner part will cook at almost the same rate as the larger point.
  • Look for USDA Choice, Prime or Certified Angus Beef
The point and the flat parts of the brisket

How to Trim a Brisket

  • Use a good narrow curved boning knife for trimming the brisket (using a blunt knife is a good way to stab yourself).
  • If you don’t trim any fat off the brisket it will taste too fatty, but trimming too much will make your brisket dry. Aim for around 1/4″ of fat.
  • Brisket is much easier to trim when it’s still cold so trim it right after you take it out of the fridge.
  • There is a thick membrane called the deckle that will not render out during cooking, you will you need to cut out (some butchers will have done this for you)
Trimming the deckle off the brisket
  • Trim off any bits which are significantly thinner than the rest as they will cook too fast and burn.
  • Think about where the heat will be coming from and how the brisket will be placed on your cooking surface. Areas that run hotter can have a little more fat to help protect the meat.
  • So long as you leave around 1/4″ of fat and get a good shape don’t worry too much about trimming. Practice makes perfect.

Barbecue Brisket Rub

A lot of people use complicated rubs with chill powder, cumin and paprika on their brisket.

For true Texas style brisket you want to use even parts salt & black pepper. This simple style rub will still give you a great bark, while still letting the beef flavor dominate.

If you are wondering how to grind all that black pepper, the best option is to use a burr coffee grinder like the Cuisinart Supreme Automatic Burr Mill.

How to smoke your first brisket

Aaron Franklin Texas Style Brisket Rub

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Author: Joe Clements


  • 1/2 cup Kosher salt
  • 1/2 cup Freshly ground black pepper


  • Mix ingredients in a bowel or rub shaker and then apply to your brisket
How much rub to put on a brisket
  • The biggest mistake people make is putting on too much rub. You want to be conservative with the rub so that the meat flavor stands out.
  • Make sure you swirl the mixture as you apply it, as the salt can settle to the bottom.
  • Apply rub to the edges of the brisket, using your free hand to catch rub and push it back on.
  • Let the brisket warm up to room temperature for an hour before putting it on the smoker for a more even cook.

Editors Note:
We think rules are made to be mastered, and then broken. Aaron’s simple salt and pepper rub is perfect for your first brisket, or if you want to focus on Texas style barbecue.

If you want to be a bit more adventurous there is a whole world of rubs & injections. If you want to go home made we suggest investing in a rub shaker. These will let you experiment with different home made rubs and easily get an even coat on your brisket.

If you don’t want to buy a bunch of spices, then you can skip straight to store bought. The BBQ Bros southern style seasoning set includes a Carolina, Memphis and New Orleans style rub in the same pack. This is a great way to find out what style you like.

Or checkout our guide to the best store bought bbq rubs (all available to buy online).

2. The cook – how to manage the fire and treat the brisket while it’s cooking

While Aaron uses an offset smoker in these videos, the techniques he uses for preparing, smoking and slicing the brisket can still be used if you are using a charcoal grill or smoker like the Smokey Mountain, converted Kettle or any other smoker.

Positioning the brisket on your smoker

Fat side up vs fast side down is a surprisingly controversial topic. While how much this actually matters is up for debate, the right way depends on your smoker setup.

  • Aaron recommends placing the brisket on the smoker fat side up.
  • Depending on your smoker, if the heat is coming from below, consider smoking fat-side down to protect the muscle from drying out too much.
  • Place the fattier point of the brisket closer to the fire. The extra fat will help insulate it.
  • The flat end of the brisket should be closer to the smoke stack.
  • Always use a water pan to help keep moisture in the cooking chamber and avoid burning.

How long to cook brisket

Ask any experienced pit master how long to cook a brisket and they’ll roll their eyes and tell you to cook until it probes tender.

Two similar sized briskets can have very different cook times based on a number of factors.

But none of this helps you if you’re planning a dinner party and need to have things ready by 6:00pm.

  • A good rule of thumb for working out how long a brisket will take to cook is 1 hour and 15 minutes per LB (0.45kg) of brisket at 250°F (120°C).

For example: 10lb Brisket x 1.25 hours = 12.5 hours cooked at 250°F

Managing your brisket during the cook

  • You need to keep a close watch on your smoker and keep the temperature steady.
  • When the lid of the smoker is open you’re losing heat and smoke and it’s going to take awhile to recover the heat. “If you’re looking you ain’t cooking”.
  • Check it as little as possible, and if it’s looking dry consider spritzing it using a spray bottle with some apple juice or apple cider vinegar.

To ensure a steady temperature and avoid opening the lid too often, make sure you have a quality wireless thermometer setup with dual probes so you can measure the temperature of the smoker, as well as the internal meat temp.

  • Try and avoid choking off the oxygen too much which can cause a ‘dirty fire’. This can create creosote (a thick, oily substance left over by fire) which causes a bitter, oversmoked taste.
  • Wood choice for brisket is important, so try and avoid green wood or overly cured wood. Not mentioned in this video but elsewhere Aaron recommends using a very dry wood like Post Oak that has been cured for 9-12 months.
  • You want to see clean heat coming out of the smoker and not a lot of smoke.
  • Knowing your cooker and how to manage your fire only comes from a lot of experience so try and maintain an even temperature but don’t freak out if you don’t get it perfect on your first brisket.
bbq brisket smoke

How to Keep Your Brisket Moist

  • Keeping a water pan in the smoker is the best way to retain moisture.
  • After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.
  • Some people use a liquid mixture to mop the meat but this causes a bunch of mess and can interfere with the bark on the brisket.
Spritzing your brisket

Wrapping your brisket and dealing with the dreaded stall:

  • Wrapping the brisket in foil (the Texas Crutch) or butcher paper is an optional step that can help you in some circumstances.
  • It can help the brisket retain moisture push through the stall faster.
  • If your smoker is giving off too much smoke wrapping can also help.
  • Wrapping in foil can help accelerate the cook time if your guests are getting impatient.
  • You can wrap the brisket after around 4-6 hours or you can cook for 11 or 12 hours and never need to wrap it. It all comes down to fire management and personal preference.
  • When the internal temperature of your brisket hits around 150°F -170°F the temperature can stall as the brisket tightens up and squeezes out moisture. Patience is key.
graphic showing bbq stall

3. The payoff – wrapping, resting and slicing your brisket

Finishing your brisket 

  • When your brisket has a nice bark formed and is still soft and pliable you might want to wrap it.
When to wrap your brisket
  • In this video Aaron wraps the brisket with butcher paper. If you can’t find it in the shops you can get a roll of unwaxed butcher paper on Amazon.
  • At this point you might want to start preparing your BBQ sauce and sides
  • Once wrapped, put the brisket back on at 250°F until done. Aaron uses appearance and feel of the brisket to measure when it’s done but he has smoked thousands of briskets. We recommend using one of the leave-in thermometer reviewed here, and taking it off when it’s at an internal temperature of 195-203°F
Wrapping brisket in butcher paper

Slicing your brisket

  • Once you’ve taken the brisket off the cooker and let it rest for about an hour you are ready to slice.
  • The proper way to slice a brisket is to cut against the grain on the flat side until you get to the point. And then turn the brisket 90 degrees and then cut against the grain.
  • Try and avoid scraping off the bark.
  • Use a 12″ serrated knife or check out our breakdown of the best brisket slicing knives for more in depth reviews.
  • Cut each slice around the thickness of a big pencil on the fattier part and a small pencil on the leaner part.
Proper width of brisket slices
  • If you’re not going to use it right away leave the brisket whole and cut it just before serving so it doesn’t dry out. Make sure the finished brisket is wrapped in butcher paper, in foil and then a towel and hold in a cooler for a few hours.
  • Brisket is a very uneven cut of meat. Some parts are fatty, some are lean some are thick and some are thin. That’s why it can take so long to master it.

Bonus: Download a free checklist that will quickly show you how to prepare, smoke and slice a brisket.

You’re done! Time to relax and enjoy your barbecue brisket with a few drinks. And if you’re lucky enough to have leftovers, check out our guide on what to do with brisket leftovers.

And if you found this useful you should check out our review of Aaron Franklins MasterClass where he goes in to a lot more detail teaching you Texas style BBQ.

Advanced BBQ Brisket Techniques

If you’re still mastering the basics of barbecue brisket, you can probably ignore this next section.

The videos and steps above are a great introduction for beginners and will give you all the info you need.

Advice for Buying Brisket

If you’re cooking brisket in a barbecue competition, or just want to make the best brisket humanly possible, you need to understand how beef grades work.

In the United States, beef handled at a USDA-inspected facility grade their meet on the marbling and the age of the animal slaughtered. The three most common beef grades that you’ll see (from highest to lowest level of marbling) are:

  • Prime – Highest quality and most intramuscular fat or marbling
  • Choice – Most widely available, less marbling than prime
  • Select – Leanest of the commonly available grades, not as juicy or tender

Each of these grades can be further broken down into Upper, Middle and Lower grades.

To give you a practical example, Certified Angus Beef, must be graded as Upper Choice

Because meat is graded based on the marbling of the ribeye, a totally different part of the animal, there’s no guarantee the brisket will be marbled in the same way.

However there’s a good chance meat from the same carcass will have similar marbling.

Aaron Franklin prefers to use Prime Angus, but due to the limited supply he also uses Upper Choice Angus beef.

Some other things to look out for include:

  • Look for meat that is hormone and antibiotic free
  • Certified natural and humane

What about Wagyu beef?

It’s a common misconception that Wagyu is a grade of beef. This is incorrect.

Wagyu is beef that comes from Wagyu cattle. While the type of beef originated in Japan, Wagyu cattle these days has often been born and raised in the US.

While most people picture the highly marbled A5 Wagyu style, plenty of Wagyu will actually resemble choice or prime.

With that out of the way, there’s no denying the prevalence of Wagyu brisket on the competition circuit.

You can generally expect more marbling, but more importantly, the quality of the fat is higher. This gives you better moisture.

If you want to give Wagyu a try, Snake River Farms are a very popular producer.

Cooking only the brisket flat or point

A whole packer brisket is going to weigh between 8 – 16 pounds, which is a lot of meat!

If you’re only cooking for a few people, this just might not be practical.

Many briskets will sell just the flat or point. Try and get the point as it has more marbling and will result in a more tender end product.

If you get just the flat you won’t get much marbling. These cuts are more commonly used for slow cooking in liquid.

Technique will be the same for cooking just the point, but allow for less time.

Using a Beef Brisket Injection

The advice above says not to use any kind of injections.

However, there’s no denying plenty of pro pit masters use a beef brisket injection.

Malcolm Reed from recommends injecting beef brisket, because it “gives your meat more flavor and helps to keep it moist during and after the cooking process”.

Meathead from says “I almost always inject briskets with beef broth”.

This is a good basic brisket injection recipe courtesy of

Beef Brisket Injection Recipe

  • Beef Base (1 heaping tsp)
  • Worcestershire Sauce (1 TBS)
  • Soy Sauce (1 TBS)
  • Accent (1 tsp)
  • Water (2 cups)

Heat ingredients together and mix then use a good meat injector to inject into your brisket before you add your rub.

Apply salt and rub the night before

If you can, it’s best to trim your brisket the night before you plan on cooking it. This way you can apply the salt and rub and give it plenty of time to work its way in.

The added advantage of doing this is that everything is prepared already so you can focus on getting your smoker going nice and early.

Keeping your brisket warm

Trying to time a brisket to be ready at the exact time you want to serve dinner is asking for failure.

Your best option is to aim to have it ready at least an hour early. When the brisket temperature gets to around 203°F, wrap it in foil an an old towel, and then place it in a beer cooler.

The faux cambro technique is a lifesaver.

  • Before the meat is ready, pour some hot water into the cooler and close the lid to allow it to heat up.
  • Dump the water out and line it with a few old towels to help insulate and in case of leaks.

This technique will allow you to keep meat safe for up to 3 hours.

Wrapping it up

One of the best things about BBQ is that there are so many different opinions.

But don’t feel like you need to stick to the videos and advice in this guide.

Some cook fat side up, others cook fat side down. Some use a mop, some use a spritz.

Want to add some bourbon to your water try? Give it a try! (And let me know how it goes in the comments below).

Joe Clements

Joe Clements

As the son of a vegeterian, I grew up dreaming about meat. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! I'm sharing everything I learn along the way on my journey from amateur to pitmaster.
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34 Responses

  1. Wow! I feel like a freshman at BBQU in Smoking101 class. What a work and process of art. I still haven’t tried a brisket. I have been too chicken. Also, I need a smoker. I really enjoyed these videos. I’ll stay tuned for more tips. Thank you!

    1. Yes that is a VERY informative video. Now i know 1 of my mistakes was a “dirty fire” hopefully i can slow the air down & clean it up.

    2. Mary , it has taken me a long time to work my way to the top , but I am finally here ! my first brisket will be in the smoker tomorrow , a 13 lber ! wow ! im going for that brass ring ! I do not expect it to turn out like an Aaron brisket , but it will . time , patience and practice , until then it will be a randall brisket . so go ahead and get that brisket in that smoker and don’t look in that rear view again . we couldn’t ask for a better teacher than Aaron ! go full brisket ahead !!!!

  2. Great Tips!. I’ new in this stuff. I will try it this weekend. Keep posting.!!

    Question… is there to much difference using Aluminium Foil vs Butcher Paper?

    1. I smoked a brisket last week. 3rd or 4th one. 11# and I smoked it for about 5.5 hours and cooked in the oven another 60-90 minutes. Wrapped in foil after 4 hours. Pulled it when temp was around 201. Refrigerated it after 40 minutes and cut the next day. Wife said it was best one I’d done (also the largest and longest cooked). I sliced it thin and it melted in your mouth. Please don’t be intimidated by it. My first one was really good, too. If you’re comfortable cooking and/or smoking, you’re already steps ahead. I’ve read probably 20 different “guides” like these for doing brisket and everyone has their own suggestions. Fat up/fat down, etc. I can’t imagine 11+ hours for a brisket when mine came out the way it did after 6+. I did cut it in half, and put the thicker cut on the shelf beneath the thinner half. I rubbed it, and used a combo of cherry and pecan woods chips; electric smoker. Water bath beneath. As stated above, watch the grain when you cut, or you’ll ruin all your work.

      1. I like your method as it’s not always possible to time a brisket for serving guests. Did you reheat it the next day and if so, how? Thanks!

        1. 5 stars
          @Allison – I reheat mine in a sous vide, and I think it would also be fine to do so in a pot of boiling water. The key factor is having it in a vacuum-sealed bag for protection. I want to avoid exposing the meat to more extreme temperatures during a reheat so that I don’t take parts of it way past that comfy 200 degree range. That’s why I think even just putting it in [near]-boiling water is ok since that’s not far off from desired temp.

      2. Thanks, Mark. What temp did you set your oven to? I like your approach compared to the 11+ hours. Also, did you cook the thicker half and thinner half the same amount of time, but only varied their location on your shelf? Thanks again.

    2. Aluminum will basically “steam” your brisket. When you’re done, you’ll notice it in a pool of its juices. Butcher paper allows for a similar effect but not as drastic. I use aluminum but will take it out of the foil and back on the grill to the the bark crisp up a little. Either way, the more you do it, the easier it will get.

      1. You got it! So many novice smokers, even at cook offs, leave the brisket drowning in accumulated liquid, failing to achieve a smoke line and bark on the bottom half. The liquid has to be dealt with one way or another! Good Smokin!

        1. Just a note, for competition brisket, a “smoke ring” (or smoke line) means absolutely nothing to a judge (KCBS). It might look nice for guests, but in competition it doesn’t mean much at all.

    3. Butcher Paper will still allow a little smoke to come to the meat. Foil cuts off all smoke . I use the butcher paper for wrapping at 150 degrees and put back on the smoker until the internal temp. of the meat is 195-200 degrees. It will usually go up another 7-10 degrees once off the smoker. Then I put the still wrapped meat into an old Styrofoam cooler , cove the meat with a couple of old towels and let sit for 2-3 more hours. Stays nice and warm, easy to cut, and continues to tenderize while in the cooler.

  3. Allison, I like to reheat in a large covered skillet on low. What’s really good is crisping up some of it. Delicious! Last week, I warmed up about a pound-plus and sprinkled about 1/3 cup of brown sugar over it! Excellent!!

  4. George F.,

    I set the oven at 225, which is about where I had the smoker. I cooked both halves of the brisket the same amount of time, though in the oven they were on the same rack (as opposed to the different racks while smoking).

  5. bought the book first,then built a couple of off set smokers,by the book. tried a brisket first, fantastic. we have never looked back. sold my larger on for a grand to a friend,after a great cook and a couple of cold ones. our smaller one has a 18by30 smoke chamber with a 16by20in fire box. thank you Aaron for the great book.

    1. I got my first smoker 3 weeks ago, I attempted my first brisket on the 4th of July, a 15lb’er (go big or go home right). I smoked it at 250 for 12 1/2 hours, to 195* internal temperature, it came out surprisingly awesome for my first attempt, my only mistake was not trimming the fat, and I possibly should have gone to 200-205 internal

      1. Trim the fat, you want it at 203 degrees when you pull it. 220 or 225 degrees for like 18 to 20 hours for a 16 pounder.

  6. Thanks…great advice and very informative! I recently bought an electric smoker from Smoken-it and have smoked several things! No brisket yet! It is on my to-do list!

    Lookin forward to more tips from you!

  7. Exactly where should one measure a brisket’s internal temperature? Measure it in the flat where it is thinner and with less fat, or in the fattier point?

  8. 5 stars
    Smoking my first brisket… I smoked a whole chicken about month prior and sadly, I over smoked (with hickory..not good, but all I had) and over cooked it…fml… I’m feeling brave and adventurous in smoking a brisket… I’m going 4 hrs of smoke, alternating between apple and hickory…. Thank you for hand holding all of us noobies… Your website has a top spot in my bookmarked Smoker Shiz file 🙂

  9. A thermometer alone will not tell how tender or flexible a done brisket is. Because of the restrictive nature in the paper, it’s difficult to flex it for tenderness while wrapped. If a probe is used, the paper again becomes restrictive and it becomes a guess. Unwrapping and testing is the only way to really tell but, then it has to be re-wrapped for resting.

  10. 5 stars
    I wrap in paper here in Australia, used to do foil until I did some research and discovered that if you do you better like some aluminium with your q. from memory it will impart around 3-400 ppm of aluminium, which is significant, and knowing how much dementia likes aluminium l prefer to avoid it.
    Also imo paper gives a better result, and is much better for the environment.
    I got my paper from office works over here,$10/100metre roll. Brown paper over here is unbleached and virgin, white apparently always has some recycled paper in it.

  11. 5 stars
    Great advice in this article! I typically like to smoke 8 lb flats because they fit perfectly in my Weber Smokey Mountain Cooker. For a dry rub, I just use McCormick Montreal Steak Seasoning, which I apply the night before. I have always smoked fat side up to allow gravity to do it’s work and let the juices sink into the leaner part of the meat. I usually wrap them with foil at 4-5 hours into the smoke and an 8 lb brisket flat usually only takes 8 hours to smoke using this method. When I pull it off the smoker, I wrap it in a towel and stick it in an unheated oven for 1 – 1 1/5 hours. Slicing against the grain is key! Always comes out juicey and delicious!

  12. I am smoking my first brisket tomorrow. It is 4 lbs. I am allotting 5 to 5 1/2 hours to smoke it and an hour rest

    Salt and pepper only. Smaller offset smoker using oak and mesquite chunks

    Wish me luck

  13. 4 stars
    Waaay too much salt and pepper for the rub. Don’t waste your seasoning. 1/4 cup each of salt and pepper at the most. I seasoned a 22 pound brisket(before trim weight) and had over half of the rub left.

  14. Wow, there a lot to know. Great info. I’m wondering what is the purpose of wrapping the brisket in a towel after cooking? I haven’t tried to smoke one yet, and I’m trying to get some more information. Thanks in advance.

  15. 5 stars
    I have been studying brisket recipes for awhile now. I just moved to Texas two months ago and just got settled in. I bought the smoker that seems to fit my needs and bought my first brisket yesterday. I have seen so many recipes and it was very confusing, but this technique has given me the confidence to go for it. Today is the day!!!!! Thanks for your guidance. I will report

  16. 5 stars
    I made my first Beef Brisket today on a pellet smoker. I followed your directions and the brisket came out tender, moist and delicious!! Thank you. My family loved it!!

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