How many servings does this brisket recipe yield?

This recipe yields 10-12 servings.

What type of wood is recommended for smoking the brisket?

Use a mix of Mesquite and Cherry wood for smoking.

How long should I let the brisket sit after seasoning?

Let the seasoned brisket sit at room temperature for 45 minutes to 1 hour.

What is the recommended charcoal for smoking?

Use Fogo hardwood lump charcoal, preferably in larger chunks for better burning.

How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide

Name: How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide
Total time: 8 h
Yield: 10-12
Ingredients: 1 piece 16 pound Packer brisket; to taste null seasoned salt (Use a generous amount.); to taste null black pepper (Use a generous amount.); to taste null garlic powder (Use a generous amount.); to taste null Mesquite seasoning (Use a generous amount.); to taste null citrus (optional) (For tenderizing.); 1 bag Fogo hardwood lump charcoal (Use larger chunks for better burning.); to taste null Mesquite wood (For smoking.); to taste null Cherry wood (For smoking.)

CCowboy Kent RollinsYouTube8 hoursserves 10-12

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Original video by Cowboy Kent Rollins on YouTube17:57

About this recipe

Smoking a brisket can seem daunting, but Cowboy Kent Rollins breaks it down into easy steps that anyone can follow. This method focuses on achieving tenderness, smoky flavor, and a delicious finish that will impress your friends and family.

Using a whole packer brisket ensures a great balance of fat and meat, which is key to a flavorful result. With the right seasoning and smoking technique, you can create a brisket that’s not just good, but truly memorable.

Ingredient notes

Use a generous amount of seasoned salt, black pepper, garlic powder, and Mesquite seasoning for flavor.
Citrus is optional but recommended for tenderizing the meat.
For smoking, use a mix of Mesquite and Cherry wood to enhance flavor.

Tips from Cowboy Kent Rollins’s video

Trim excess fat from the brisket, but leave some fat cap for flavor.
Let the seasoned brisket sit at room temperature for 45 minutes to 1 hour before smoking to help with seasoning absorption.
Ensure the charcoal is white hot before adding the wood for smoking to achieve the best flavor.

Good to know

How many servings does this brisket recipe yield?: This recipe yields 10-12 servings.
What type of wood is recommended for smoking the brisket?: Use a mix of Mesquite and Cherry wood for smoking.
How long should I let the brisket sit after seasoning?: Let the seasoned brisket sit at room temperature for 45 minutes to 1 hour.
What is the recommended charcoal for smoking?: Use Fogo hardwood lump charcoal, preferably in larger chunks for better burning.

No life story here — the video and the recipe are the whole point. All credit to Cowboy Kent Rollins: watch the original on YouTube.

The recipe

Serves 10-12Time 8 hours

Ingredients

1 piece 16 pound Packer brisket
to taste null seasoned salt — Use a generous amount.
to taste null black pepper — Use a generous amount.
to taste null garlic powder — Use a generous amount.
to taste null Mesquite seasoning — Use a generous amount.
to taste null citrus (optional) — For tenderizing.
1 bag Fogo hardwood lump charcoal — Use larger chunks for better burning.
to taste null Mesquite wood — For smoking.
to taste null Cherry wood — For smoking.

Steps

1
Trim excess fat from the brisket, leaving some fat cap for flavor.
2
Season the brisket generously on both sides with seasoned salt, black pepper, garlic powder, and Mesquite seasoning.
3
Let the seasoned brisket sit at room temperature for 45 minutes to 1 hour.
4
Prepare the smoker with Fogo hardwood lump charcoal, ensuring it is white hot before adding wood.
5
Add Mesquite and Cherry wood to the smoker for flavor.
6
Place the brisket on the smoker fat side up and smoke until tender.