There are tons of recipes for great brisket, so I grabbed a few of the ones I liked best, and tweaked them to suit the brisket, equipment, and time I had to make it. It turned out really well, worth sharing…


  • Beef Brisket (I used a very small 1.5 lb brisket)
  • Olive oil (enough to cover the brisket)
  • Rub (adjust amount based on size of brisket):
    • 2 Tablespoons Paprika
    • 1 Tablespoon Brown sugar
    • 1 Tablespoon Garlic powder
    • 1 Teaspoon Cayenne pepper
    • 1 Teaspoon Mustard powder
  • Mop (again, adjust amount to the size of your brisket):
    • 1 Tablespoon white wine vinegar
    • 1 Tablespoon soy sauce
    • 2 Teaspoons brown sugar


  • Rinse off brisket under running water, pat dry
  • Rub all sides of brisket with olive oil
  • Cover brisket with rub, press into brisket with your hands
  • Wrap brisket in plastic wrap, put in refrigerator for 24 hours
  • Fire up your smoker, I used my Weber grill, with a smoker box
  • Get the temperature to between 225-275
  • Put brisket on smoker. Mine provides indirect heat, so I put the fat side up
  • Every 30-60 minutes, open the smoker, put mop liquid on the brisket
  • Cook until done (read the following on “doneness”)

A guideline for cooking at 250 degres is around 1-1/2 hours per pound, but I left mine on for 4 hours, since it was small, and I wanted the connective tissue to have time to break down. The result was moist and really tasty. I just did one round of wood chips, which provided smoke for the first hour, then left it on low heat for the remaining time. Also feel free to use a meat thermometer, the connective tissue starts breaking down at around 180 degrees, so you’ll want to keep the meat at that temperature for a while.