Smoked Brisket Recipe

Smoked Brisket Recipe

Learn how to make a juicy brisket in your Bradley smoker with these simple and effective steps!


13 Pounds of brisket

Olive oil

The seasoning:





Start by trimming the fat (I left about a quarter inch on the flat side).

Use a bit of oil and spread it on the meat to make it hold the seasoning.

Season the meat.

Smoke in a P10 at 220ºF (104.4ºC), use hickory biscuits for the amazing smoke flavor.

Smoke overnight and check it in the morning once the smoker hits a stable 160ºF (71.1ºC).

Then go ahead and wrap it.

Let it sit and then double wrap, spritz it, and foil.

Put it back on the smoker until it reaches 203ºF (95ºC) degrees, remove then let it rest for 1 hour before serving.

Recipe By: Miguel's Cooking With Fire


Hickory Bisquettes for Bradley Smokers

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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