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Smoked BBQ Source Pork Brisket

Follow this recipe for juicy pork brisket
Cuisine American
Author Phen Pavelka


  • 1 Pork brisket, 1.5 - 4 pounds
  • Smoked BBQ Source Pork Rub
  • Hardwood for smoking - Oak, Hickory or Pecan recommended


  • Remove skin from the pork brisket if present.
  • Check the pork brisket for any silver skin and trim off.
  • Trim any fat cap to one quarter inch in thickness.
  • Rub evenly and generously with BBQ rub. Pat the rub in with the palm of your hand.
  • Let rest at room temperature for 30 to 60 minutes.
  • Preheat smoker to 250°F and had hardwood chunks of choice.
  • Place pork brisket on smoker grates and smoke until internal temperature reaches 170°F.
  • If you have a good bark, wrap your brisket with foil or butcher paper. If bark has yet to form, leave meat unwrapped.
  • Remove meat from the smoker when internal temperature reaches 195°F.
  • Tent with foil and let rest for 30 to 60 minutes depending on size and weight.
  • Slice in half inch pieces against the grain and serve warm.