Carne de res Angus Black Canyon

Classic Smoked Beef Brisket

Classic Smoked Beef Brisket

This delicious and adaptable dish provides many different meal solutions!

  1. Preheat smoker to 225°F.
  2. Combine garlic, paprika, pepper and salt in small bowl. Sprinkle and press evenly into beef brisket on all sides and edges.
  3. Insert oven-proof meat thermometer so tip is centered in thickest part of brisket (but not in the fat). Place brisket on rack in smoker.
  4. For brisket that slices easily, remove brisket from smoker after 10 ½ to 11 hours or when temperature reaches 195°F. For brisket that can be shredded or chunked, remove it from smoker at 12 hours or when temperature reaches 205°F.

A whole brisket makes approximately 24 servings. It is perfect by itself or served with your favorite barbeque sauce. It also makes for an incredible sandwich, taco or breakfast burrito!


1 whole beef brisket (12 to 13 lbs). (You may substitute brisket flat or point)
¼ cup granulated garlic
¼ cup sweet paprika
¼ cup cracked black pepper
2 tablespoons kosher salt