Low and Slow Smoked Brisket in the Backyard
Introduction
Smoking a brisket low and slow in the backyard is the classic way to turn a tough, hard working cut into something extraordinary. Hours of gentle heat and clean smoke melt the collagen, leaving you with tender, sliceable beef, a dark peppery bark, and that unmistakable barbecue aroma.
This method is built for backyard cooks rather than competition pits. You trim and season a whole packer brisket, smoke it unwrapped until the bark sets, then wrap to push through the stall and cook by feel until the probe glides in. A well marbled cut and a long rest do most of the work for you.
Ingredients
For 10 servings
- 4-5kgwhole packer briskettrimmed
- 3 tbspcoarse salt
- 2 tspblack peppercoarse
- 2 tspsmoked paprika
- 2 tspgarlic powder
- 2 tsponion powder
- 1 tspcayenneoptional, for heat
- 250mlbeef stockor water
- wood chunksoak, hickory, or mesquite
- 2-3 tbspbeef tallowoptional, for wrapping
Utensils
7 items to gather · Tap to tick off
- Smoker
- Wood chunks
- Meat probe or thermometer
- Butcher paper or foil
- Dry esky or cooler
- Chopping board
- Sharp slicing knife
Cooking Steps
Trim for even cooking
Trim hard surface fat and silver skin, leaving a 6 to 8mm fat cap. Square off thin edges so they do not dry out.
Season well
Mix the salt, pepper, paprika, garlic powder, onion powder, and optional cayenne. Season all sides generously. For best results, refrigerate uncovered overnight, then bring to room temperature for 30 minutes before smoking.
Set up the smoker
Preheat the smoker to 110 to 120°C. Add a water pan if your setup allows, and aim for thin blue smoke rather than heavy white smoke.
Smoke unwrapped
Sit the brisket fat side towards the heat source, insert a probe into the thickest part of the flat, and smoke until the bark is set and deep brown, usually 5 to 7 hours or until the internal temperature is around 70 to 75°C.
Wrap through the stall
Wrap tightly in butcher paper or foil, spreading the optional tallow on the wrap first. Return to the smoker at 120 to 135°C.
Cook until tender
Continue until the probe slides in with little resistance, usually around 93 to 96°C in the flat. Cook to feel, not just to a number.
Rest
Rest wrapped in a dry esky or turned off oven for 1.5 to 3 hours. This step is non-negotiable for juicy slices.
Slice the right way
Separate the point from the flat, slice the flat against the grain into pencil thick slices, and cut the point thicker or cube it for burnt ends.
Nutrition
Per Serving
Recipe serves 10Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What temperature do you smoke brisket at? +
Smoke brisket low and slow at 110 to 120°C, then bump to 120 to 135°C after wrapping. Low heat gives the collagen time to break down without drying the meat, while clean, thin blue smoke builds flavour. Avoid heavy white smoke, which can leave a bitter, acrid taste on the bark.
How long does it take to smoke a brisket? +
A 4 to 5kg packer brisket usually takes 8 to 12 hours at 110 to 120°C, plus a rest. Time varies with the cut, the smoker, and the weather, so cook to internal temperature and feel rather than the clock. Allow a generous buffer, since a finished brisket holds well while it rests.
Should you wrap brisket when smoking? +
Wrapping in butcher paper or foil helps push brisket through the stall, the long temperature plateau caused by evaporative cooling. Paper keeps more bark, foil cooks a little faster and softer. Wrap once the bark is set and deep brown, usually around 70 to 75°C internal, then finish to tender.
What wood is best for smoking brisket? +
Oak is the classic all rounder for brisket, giving a steady, medium smoke. Hickory adds a stronger, bacon like note, and mesquite is bold and earthy but easy to overdo. Whichever you use, aim for thin blue smoke and add chunks gradually rather than smothering the fire.
Why rest brisket after smoking? +
Resting lets the juices redistribute and the muscle fibres relax after hours of heat, so the slices stay moist. Rest wrapped in a dry esky or turned off oven for 1.5 to 3 hours. Slicing straight off the smoker spills the juices and leaves the brisket noticeably drier.
