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Smoked Brisket Recipe


  • 1 Whole Packer Brisket 13lbs avg.
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Corse Ground Black Pepper
  • 2 Tablespoons Killer Hogs Hot Rub


  1. Prepare offset Bbq pit for indirect cooking at 275 degrees using splits of Pecan wood for fuel. (Any style pit can be substituted just maintain 275 degrees)
  2. Remove brisket from cryovac packaging and blot excess moisture with paper towel. Trim excess fat to 1/4”. Remove sinew (silver skin) from flat and any discolored meat around the edges.
  3. Combine Kosher Salt and Black Pepper and liberally coat all sides of the brisket then add a light layer of Killer Hogs Hot Rub.
  4. Place the brisket fat side down on the Bbq pit and smoke until the outside begins to turn dark (about 170 degrees internal).
  5. Wrap the brisket in pink butchers paper and insert a probe thermometer into the thickest portion of the flat.
  6. Place the brisket back on the pit and continue to cook until internal temperature reaches 202-204 degrees.
  7. Rest the brisket in a dry cooler for a minimum of 1 hour before slicing.
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