Smoked Brisket Recipe

There are two secrets to prepare a great Smoked Brisket. First is a generous rub with lots of spices and the second is smoking it low and slow.


1 Beef brisket

2 Tbsp salt

3 Tbsp freshly cracked black pepper

Tbsp chili powder

Tbsp garlic powder

2 Tsp onion powder

2 Tsp cayenne pepper

2 Tsp white sugar

Bradley Flavour Bisquettes - Mesquite


Rub salt all over the brisket. Cover with plastic wrap and place in the fridge for 30 minutes.

Make the rub by mixing together the sugar and all the remaining spices.

Generously rub the spice mixture all over the brisket.

Set the smoker to 225°F using Mesquite Flavour Bisquettes.

Smoke the brisket until it reaches an internal temperature of 195°F.

Slice and serve.


Mesquite Wood Bisquettes

As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.

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