Skip to content
BBQ BRO

Juicy brisket prepared in the smoker

By André · 30 June 2026

For me, an absolutely perfect brisket: extremely juicy and endlessly tender. The slices practically fell apart just by looking at them. Two factors determine success or failure: the right meat and the right preparation.

On Instagram
Preparation
overnight + morning
Difficulty
Hard
Cooking chamber
105–110 °C, later 120 °C
Core Temperature
90 °C
Servings
10

Ingredients

10 Servings

Meat

  • US beef brisket (Creekstone Farms)

Season

  • Dalmatian Rub (Salt, Pepper, Garlic, Onion)
  • FO(U)R BBQ Rub as a light coating
  • or minimalist: salt and coarsely ground pepper

For spraying

  • Apple Cider Vinegar
  • Apple Juice (50/50 with the vinegar)

Grill setup

Heat

Indirectly at 105–110 °C, from the morning 120 °C, with water tray

Equipment

Smoker, Water Pan, Spray Bottle, Butcher Paper, Rack

Preparation

  1. Step 1: Trim and season the night before

    Trim the fat cap to about 0.5 cm thick and cut the brisket into a reasonably aerodynamic shape. Important: no 'craters' on the top. Then season to taste, simply with salt and coarsely ground pepper or with Dalmatian rub and a light coating of BBQ rub.

  2. Step 2: Overnight in the smoker

    Place in the smoker at 105–110 °C with a water pan at midnight and cook overnight for about 8 hours.

  3. Step 3: Spray and increase the temperature

    The next morning, spray with apple cider vinegar and apple juice (50/50) and increase the temperature to 120 °C. Continue to spray approximately every 45–60 minutes until the core temperature reaches about 75–80 °C. The key is that the bark is stable: firm but not dry.

  4. Step 4: Wrap in Butcher Paper

    At the latest at 80 °C, spray the brisket again, also spray the paper from the inside, and wrap it up. At 120 °C, return to the smoker and continue cooking until 90 °C core temperature, measured between point and flat.

  5. Step 5: Let it rest

    Remove from the smoker and let rest for an hour at room temperature. Make sure to decouple from the bottom, for example, by placing it on a rack.

  6. Step 6: Keep warm until serving

    Keep warm in the oven or grill at about 70–80 °C. For the best results, it's best to keep it for a few more hours.

You might also like

Pulled Pork from the Gas Grill5–6 Std. + Marinieren über NachtMediumOklahoma onion burger from the planchaapprox. 25 minutesEasyMerguez hot dogs with chermoulaapprox. 25 minutesEasySloppy Joe Slider with minced beefapprox. 30 minutesEasy