How to Cook a Brisket in a Smoker

[{"selector":"#anim-9d1a810d-40d4-4010-8bd3-97ff577c14aa [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a9844fdc-3be3-4476-9533-9471bd625fa8","keyframes":{"opacity":[0,1]},"delay":600,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] This Alabama white BBQ sauce recipe is a Southern favorite! Curved Arrow Scribbled Underline Make It

Prep Time: 10 Min – 1 whole brisket – Worcestershire sauce – Dry rub Ingredients Scribbled Underline Make It

Step 1

[{"selector":"#anim-916098fb-e5ea-40c7-abf4-39e20ccea1f2","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-025fa1fe-7118-4baf-aa0c-4a8aba64b351","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8cbb735d-841c-40dd-a5b0-310fc6a97865","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Set smoker to 250°F. Trim brisket, rub with Worcestershire, and season generously. Scribbled Underline Make It

Step 2

[{"selector":"#anim-a00c5ed6-1c26-428d-ad6c-ff3a9b1be36c","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-04fadff7-de68-4383-b54b-d82082738679","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-463928d6-0262-4033-87a0-01e49d12a1f0","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Smoke brisket for 3 hours without opening smoker, maintaining steady temperature. Scribbled Underline Make It

Step 3

[{"selector":"#anim-4e96b932-9012-4ca9-9e6c-f5372de97d29","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-3904117b-bc09-4424-b339-10b7d5196aec","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f89b765c-f171-41e8-bec4-f622844b0579","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] When internal temp hits 165°F, tightly wrap in butcher paper or foil, return to smoker. Scribbled Underline Make It

Step 4

[{"selector":"#anim-2a14df99-9e33-4f82-b3a7-bfd58aea6a73","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-94bb2d77-8f08-427b-9607-5262a1c728bb","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5395f558-123b-4c1d-8eff-6d1c60d2cb20","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Smoke until internal temp reaches 203°F or brisket feels tender when probed. Scribbled Underline Make It

Step 5

[{"selector":"#anim-3ba48f35-190a-4ccd-a844-60802a4cc31e","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-3908616e-d166-4151-b427-0fb786b435ec","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8f074f29-ad85-4c87-bee8-7beed20a49a8","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Remove from smoker, rest for 45 minutes. Slice against the grain for optimal texture. Enjoy! Scribbled Underline Make It

Get the recipe!

[{"selector":"#anim-81c2a776-8b52-4f74-bcd4-aa65281083f5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(1.3799201785516229%, 2.324380465035332%) scale(0.8264462809917356)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] This flavorful brisket is perfect for grilling seasoning! Fire up your smoker, grab some hickory pellets, and enjoy! Scribbled Underline Make It