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Harrington's Smoked Beef Brisket Recipe


Discover the Art of Perfectly Smoked Beef Brisket with Harrington's Beef Brisket Recipe

Welcome to Harrington's blog, where we delve into the world of tantalising flavours and masterful BBQ techniques. Today, we're excited to share our signature Beef Brisket recipe—a culinary masterpiece that promises to elevate your grilling game to new heights. Whether you're a seasoned pitmaster or a backyard BBQ enthusiast, join us as we uncover the secrets to achieving tender, smoky perfection with every bite. Get ready to fire up the grill and embark on a journey of savoury delight!

Smoked Beef Brisket Recipe 🪵🔥🥩


  • 1 whole beef brisket (10-12 pounds)
  • 1/4 cup yellow mustard
  • 1/4 cup Worcestershire sauce

Dry Rub:

  • 1/4 cup kosher salt
  • 1/4 cup coarse black pepper
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper (optional)

For Smoking:

  • Wood chips or chunks (oak, hickory, or a blend)
  • Water pan


  1. Prepare the Brisket:

    • Trim any excessive fat from the brisket, leaving about 1/4 inch of fat cap for flavor and moisture.
    • In a small bowl, mix the yellow mustard and Worcestershire sauce. Rub this mixture all over the brisket to act as a binder for the dry rub.
  2. Apply the Dry Rub:

    • In a separate bowl, combine all dry rub ingredients.
    • Generously coat the entire brisket with the dry rub, ensuring even coverage. Pat the rub into the meat but do not rub it in.
  3. Preheat the Smoker:

    • Preheat your smoker to 225°F (107°C).
    • Add your choice of wood chips or chunks to the smoker. Oak and hickory are popular choices for brisket.
  4. Smoke the Brisket:

    • Place a water pan in the smoker to help maintain moisture.
    • Place the brisket fat-side up on the smoker grates.
    • Close the smoker and maintain a consistent temperature of 225°F (107°C).
  5. Smoking Process:

    • Smoke the brisket until it reaches an internal temperature of 165°F (74°C). This typically takes about 6-8 hours.
    • Once the brisket hits 165°F, wrap it tightly in butcher paper or aluminum foil to help retain moisture and speed up the cooking process.
  6. Continue Smoking:

    • Place the wrapped brisket back in the smoker.
    • Continue smoking until the internal temperature reaches 203°F (95°C). This can take an additional 4-6 hours.
  7. Rest the Brisket:

    • Remove the brisket from the smoker and keep it wrapped.
    • Let it rest for at least 1 hour in a cooler or an oven (turned off) to allow the juices to redistribute.
  8. Slice and Serve:

    • Unwrap the brisket and place it on a cutting board.
    • Slice the brisket against the grain into 1/4-inch thick slices.
    • Serve with your favorite BBQ sauce, sides, and enjoy!


  • Patience is key: Brisket is a tough cut of meat and requires low and slow cooking to become tender.
  • Temperature Monitoring: Use a meat thermometer to monitor internal temperatures accurately.
  • Resting: Do not skip the resting period, as it helps in making the brisket juicy and flavorful.

Enjoy your perfectly smoked beef brisket!

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