Smoked Barbecue Brisket

If you’re looking for a go-to brisket recipe, then look no further! This Smoked BBQ Brisket recipe doesn’t fuss with the bells and whistles involved in a competition style brisket, but boasts great flavors, the smoke-factor you love and most importantly, produces the best gift a brisket can give… burnt ends!

Smoked Barbecue Brisket Recipe



Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.

Place the brisket on your cutting board, fat cap side up. Trim the fat cap from the point muscle. Trim the fat down to 1/4” over the flat muscle. Flip the brisket over and trim any excessive and/or hard fat from the meat.

Combine the beef stock, Worcestershire and Flavolcano Smoky Red Pepper Sauce in an injection shaker. Set aside 1/2 cup of the injection for later use. Fill your injector with the liquid. With the brisket still placed fat cap down, and the flat muscle fully exposed, begin injecting the flat. As you insert the needle, poke around creating a pocket and inject with the liquid until it starts to come back out. Continue this process in a grid pattern, every 1”-2”.

Spread any excess injection liquid across all surfaces of the brisket. Season the brisket first with the Plowboys BBQ Bovine Bold. Allow to set up and attach to the meat for a few minutes before seasoning with Cattleman’s Grill California Tri-tip Seasoning. Again, let the seasoning attach to the meat before flipping the brisket over to season the other side.

Place the brisket on the second shelf of the smoker, fat side up, and smoke until a bark is formed and the brisket is a dark reddish mahogany color, about 5-6 hours.

Remove from the grill and place on a clean cutting board.

Separate the point and flat using a sharp boning knife. Make your separating cut in the layer of fat in between the two muscles, following the fat layer until fully separated. Trim excess hard fat from the surfaces of the muscles, again leaving about 1/4” of fat over the flat.

Place each muscle on top of two sheets of heavy duty foil. Pour 1/4 cup of the reserved injection liquid over each cut of meat. Wrap tightly with both sheets of foil. Return to the smoker and increase the grill temperature to 300ºF.

Continue cooking until each muscle is very tender and offers little resistance when probed with an instant read thermometer. The internal temperature will likely be 200ºF or higher, but be sure that you’re cooking to a “feel” and not just a temperature.

You might also enjoy: Brisket Tacos with Smoked Salsa

To make the burnt ends, remove the point from the foil packet and place on the cutting board. Transfer the foil to a sheet pan with the juices. Slice the point meat into 1”-2” cubes. Transfer the cubes to the foil lined pan. Coat the cubes in Firebug Mild Grillin’ Sauce and a drizzle of Wildflower Honey. Toss to coat well. Return to the smoker and continue cooking for about 20 minutes, to tack up the sauce.

To finish the flat, rest the meat for at least 30 minutes to allow the juices to redistribute. Using a long brisket slicer, slice pencil thick sliced across the grain. The slices should be tender enough to hang in a perfect U shape over the finger without falling apart.

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Yoder Smokers YS640 Pellet Grill


  1. Steve bowser
    August 1, 2018

    Outstanding Video Keep Em Comin

    1. Wayne Bennett
      August 2, 2018

      Tom! You are the man! Between you and that pellet smoker the Yoder YS640 you make it look so easy doing some amazing cooks. I have been cooking on the Green Egg for over 30 years and I’ve done my share of briskets and no doubt a very good packer cut brisket usually turns out pretty awesome, but not without a good amount of TLC and labor. I’m going to step up my game as I have ordered the Yoder YS640 from All Things BBQ. I’m expecting delivery within the next week or so. I have been on the fence with the YS640 since January but 2 weeks ago decided, I’m in it for the long haul and pulled the trigger. I can really see how the YS640 would be a lot easier on me as I age. I want to get equal or hopefully much better results with a lot less time and effort. Don’t get me wrong, I’ll never give up my Green Egg… It still cooks steak better than any cooker out there! I’m like a kid in a candy store waiting for my Yoder YS640! I watch all your vids and I’m truly impressed with what you do on that cooker. As a matter of fact, you basically sold it to me from all the great stuff you do on that thing. A big THANKS! And, don’t ever think about giving it up!

      1. Tom Jackson
        August 2, 2018

        Thanks for the support! Congrats on the YS640. I think you’ll love it!

    August 1, 2018

    Great video..thank you for the tips on the brisket…i use Smoking Guns BBQ rub…I do have a question…i have been taking my brisket off at 165 degrees,,,after about 5 hours on my Yoder ys640…should i then wrap and put back on….i have a hard time finding a whole packard brisket…so i am just using the small briskets Winn dixie and Publix already trimmed…..your thoughts?…Thanks for the idea of injecting…have never tried that…..

    1. Tom Jackson
      August 2, 2018

      Generally, yes. I cook to a color rather than a temp, but it’s typically in that 165ºF range when I pull the brisket, wrap in foil and return to the smoker. I’d treat it generally the same whether it’s a whole brisket or a trimmed flat.

  3. Kevin Quinn
    August 29, 2018

    can the brisket be injected and rub applied the night before smoking the brisket?

    1. Admin
      August 30, 2018

      Yes it can. But if you use a bottled injection or marinade make sure the salt content isn’t too high. That’s what gets you on over night prep. Because brisket cooks so long you don’t want to go overboard on salt.

  4. Ann Sanderson
    September 7, 2018

    Help! I am confused on how long to cook. I have a 14Ibs brisket and looking at recipes on line it says 1hr 15 min per ils making it like a 21 hour cook to a 10 to 12 hour cook. I know there are a lot of variables but a need to narow down this window. Lol

    1. Admin
      September 11, 2018

      A hour per pound is a pretty good guideline. Around 150 degrees it will stall because the evaporation rate on the meat has hit an equilibrium. Once the moisture hits the right point it will climb again. I like to hit 195 and pull it. Wrap and rest it.

  5. Wayne
    October 8, 2018

    Tom, wondering if you have a great recipe for pork tenderloin on the Yoder YS640?


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