Dinner Special Occasions

Hot Smoked Beef Brisket

Pictures to follow – this is my go to Christmas Party treat – I usually have to make 2!

Hot Smoked Beef Brisket

Prep Time 1 d
Cook Time 4 hrs
Resting Time 4 hrs
Course Main Course
Cuisine American


  • Gas Grill
  • Grill pan with grate


The Injection/Marinade

  • 1 Quart Beef Broth
  • 2 Tbsp Beef Bullion Powder (Wylers)

The Rub

  • 3 Tbsp Beef Bullion Powder (Wylers)
  • 1/2 Cup Kosher Salt
  • 2 Tbsp Coarse Ground Black Pepper
  • 1 Tsp White Sugar
  • 1 Tsp Cayenne Pepper Powder
  • 1 Tsp Chili Powder
  • 1 Tsp Granulated Garlic
  • 1 Tsp Granulated Onion

The Meat

  • 1 15-20 Lb. Whole, untrimmed beef brisket


The Injection/Marinade

  • In a large pot bring the beef broth to a boil and dissolve the beef bullion powder.
  • Let cool. If using later, it can be kept in the refrigerator for up to 2 weeks

The Rub

  • Add all ingredients into a bowl and mix together.
  • This can be stored in an airtight container indefinitely.

The Beef

  • Trim the brisket. Place it fat side up in an aluminum baking pan.
  • Inject it all over the brisket, about 1" apart
  • Flip it over and pour the remaining marinade over the meat
  • Cover and refrigerate for at least 6 hours or preferably overnight.

Time To Cook

  • 30 minutes before you are ready to cook, prepare your smoke (or grill with a smoker box). Heat it to 350 degrees – you will be looking for an average of 300 degrees
  • Remove the brisket from the marinade and discard the marinade
  • Cover the brisket with the beef rub and rub it into the meat.
  • Place the brisket in a fresh aluminum pan with a rack, and put it in the smoker.
  • Cook for 2 1/2 hours
  • Remove and cover with aluminum foil and cook for 1 1/2 more hours, or until the temperature at the point hits 205 degrees.
  • Remove the brisket from the smoker. Ensure it is tightly covered with aluminum foil and then wrap it in a blanket (I have one just for this), and let it rest for 3-4 hours.

Ready to serve

  • Unwrap the pan, and remove the brisket. Strain the juices and pour them into a medium saucepan and warm over medium heat until it simmers
  • Slice the brisket against the grain into even slices. Place into a tray and pour the warm juices over it and serve.


Note:  I found the recipe this is based on years ago, but it is no longer online.  It was also an adaptation of a recipe by Myron Mixon, without whom this recipe would not exist.  His original recipe is in his book “Smokin’ with Myron Mixon”.
Keyword Beef Brisket

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