KC’s Smoked Brisket

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Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty.


  • 5 pounds beef brisket, trimmed of fat
  • 3 tablespoons mustard, or as needed
  • 2 tablespoons brisket rub (such as Fiesta®), or as needed


Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.

Remove brisket from the refrigerator and bring to room temperature.

Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer’s instructions.

Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.

Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

Prep time: 10 mins / Cooking time: 6 hrs 15 mins / Total time: 14 hrs 55 mins

Serving: 12 / Yield: 12 servings

Calories: 245.5

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