The GüdDish Brisket

We studied 174 recipes from around the world and combined the highest rated 13. Then we built the BEST!

Brisket. The GüdDish.

Serves 10–12 · 30–40 min prep · 630–645 min total · Pull at 195°F, then rest 30 min · 3 steps

Ingredients

Ingredients for Smoked Brisket
  • 12 lb whole packer brisket
  • 2 tbs ground paprika
  • 1/4 cup coarse ground black pepper
  • 1/4 cup kosher salt

What the best recipes taught us

  • Smoke until the bark is set before you wrap. If you wrap too soon, the bark stays soft.
  • Rest the brisket wrapped for 1 hour before you slice. If you cut it hot, the juices run out.

Method

  1. 1
    Whole packer brisket coated in paprika salt and pepper rub on a bamboo board
    12lbswhole packer brisket
    1/4ckosher salt
    1/4ccoarse ground black pepper
    2tbsground paprika

    Trim the brisket, leaving about 1/4 inch of fat on the fat cap.

    Mix the salt, pepper, and paprika in a bowl. Coat the whole brisket with the mix. Rest 30 minutes while you heat the smoker to 250°F.

  2. 2
    Rubbed brisket fat-side up on a smoker grate, bark setting, unwrapped

    Set the brisket fat-side up on the smoker. Cook until the bark is set and a thermometer in the thickest part reads about 165°F, 6 to 8 hours.

    Wrap it tight in butcher paper. Return it to the smoker.

  3. 3
    Brisket wrapped in butcher paper on the same smoker grate

    Keep cooking until a thermometer in the thickest part reads 195°F and the probe slides in with little resistance, 2 to 4 hours more.

    Rest wrapped 1 hour. Slice against the grain.