Jimmy's Smoked Brisket

Diane Hopson Smith


While I'm totally intimidated by the grill/smoker and outdoor cooking, Jimmy is a master at it.

I handled the seasoning/rub and Jimmy handled the smoking of this juicy brisket!

The way this was prepared and smoked left a very favorful crunchy crust around a tender and juicy brisket.

Source for "Rub": Amazing Ribs.com

★★★★★ 1 vote
10 Hr
12 Hr


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10-lb beef brisket
vegetable oil
1 to 2
tall cans of beer
hickory wood chips


3 Tbsp
black pepper, (i used a coarse ground)
2 Tbsp
1 Tbsp
granulated sugar
1 Tbsp
onion powder
2 tsp
garlic powder
2 tsp
dry mustard
2 tsp
ancho powder (or chili powder)
1 tsp
chipotle powder (or cayenne)

How to Make Jimmy's Smoked Brisket


  • 1Lightly oil brisket with vegetable oil.
  • 2Mix all rub ingredients together; spread generously over meat on all sides. Wrap in plastic wrap and let marinate over night in the fridge.
  • 3Prepare smoker with charcoal and add hickory chips to top of charcoal. You want to smoke brisket slow and low. Temp should be maintained around 225 to 250 degrees.
  • 4Place brisket in a large disposable aluminum pan. Place over coals and smoke low and slow for 10 to 12 hours. Add coal as needed to keep heat going. Occassionally pour beer over brisket.
  • 5Once done, remove from heat and wrap in foil. Let rest for about 1 hour before slicing.

Printable Recipe Card

About Jimmy's Smoked Brisket

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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