Amazing Hickory Smoked Brisket
Prep time
Cook time
Total time
Our motto for this smoked, tender, juicy and delicious brisket is "Go big or go home"! Cooked for 10 hours and smoked for 6. Smoked beef brisket heaven!
Recipe type: Main
Cuisine: American
Serves: 10 to 12 servings
  • 8.5 Lbs brisket with marbling and most of the cap removed
  • ⅓ cup mustard
  • 1 cup brown sugar
  • 3 Tbsp salt
  • 1½ Tbsp chili powder
  • 3 Tbsp garlic powder
  • 2 Tbsp paprika
  • 1 Tbsp freshly ground black pepper
  • 1 cup chicken broth
  1. On the night before smoking, using a sharp knife, cut shallow crisscross lines into the top thin cap layer.
  2. In a medium bowl, whisk together all the spices (sugar, salt, chili powder, garlic powder, paprika and black pepper)
  3. Slather the entire brisket with regular mustard. You'll barely taste this mustard. It's purpose is to create a coat on the meat that the rub will stick nicely to.
  4. Using your hand, sprinkle the spice rub all over the brisket and rub it into the meat (and cuts on the top) to evenly coat the entire brisket.
  5. Place the brisket on one of the smoker racks and place the smoker rack on a baking sheet with edges.
  6. Place the baking sheet in the fridge overnight, or at least 6 hours.
  7. I used the Original Bradley Smoker for the recipe, so I'll be explaining the process for our smoker. For other smokers, just bring the temperature up to 225 ºF and prepare the wood for smoking as per your smoker instructions.
  8. Fill the water bowl to half with water.
  9. Load the feeder with enough bisquettes for about 6 hours of smoking (3 bisquettes per hour plus 2 to push the last few).
  10. Open the damper at the top about ½ way to release smoke.
  11. Turn on the smoke generator and preheat the bisquette burner for 20 minutes.
  12. While the bisquette burner is heating up, remove the brisket from the fridge and inject the chicken broth into different areas of the brisket until all the broth is used. Some of the broth will fall onto the baking sheet. This is okay. Set the brisket aside at room temperature.
  13. Turn on the smoker and bring the temperature up to 225 ºF.
  14. Once the smoker reaches 225 ºF, open the door, place the rack with the brisket on the second shelf from the bottom, insert the prong from the thermometer in the thickest part of the meat and close the door quickly to avoid dropping the temperature
  15. Make sure the temperature rises again to 225 ºF. Adjust if needed.
  16. Check the temperature every couple of hours to ensure it's still at 225 ºF.
  17. Check the water bowl (at the bottom of the smoker) every few hours to make sure the bowl doesn't over-fill with burnt bisquettes. If it's starting to fill, use an oven mitt to dump the bisquettes and water into another stainless steel bowl (carefull, it's hot). Fill the water bowl to ½ and place it back inside the smoker.
  18. Once the digital smoker thermometer reaches 193 ºF, remove the rack with the brisket from the smoker and place it back on a baking sheet.
  19. Cover the brisket loosely with a couple of sheets of aluminum foil to rest.
  20. Wait about 30 to 45 minutes before slicing the brisket.
  21. Place the brisket on a cutting board and slice as thin or as thick as you like.
  22. Pour the juices that dropped onto the baking sheet (while resting), over the slices for extra flavour.
  23. Enjoy!
Careful not to pull out the injector while injecting... it can splash and make a mess.
I ran the digital thermometre prong wire through the top damper.
Recipe by Photos & Food at