Author note: Easy Smoked Brisket is a perfect barbecue recipe for those who don’t have the time or ability to tend a smoker for 12 plus hours. Smoking the brisket for four hours and then finishing off in the oven for eight hours will produce a smokey and tender result. The total cook time should be around 12 hours. If you desire a more smokey result keep the brisket on the smoker for a longer period of time and adjust the oven time accordingly. I used a nine-pound brisket and seasoned with five teaspoons kosher salt. Increase the salt slightly if your brisket is heavier than nine pounds.
9 to 12 lb brisket
water
5 teaspoons kosher salt
black pepper, to taste (be generous)
Trim excess from the brisket as needed, to ensure an even layer of fat, a quarter to half-inch thick.
Add a small layer of water to both sides of the brisket. The water acts as seasoning “glue,” as it will help the salt and pepper stick to the brisket. Evenly season the brisket on all sides with the salt and pepper.
Prepare the grill for smoking, using your preferred smoking wood, and heat to 235 degrees Fahrenheit.
Place the brisket onto the smoker and close the lid. Smoke for 4 hours.
Remove from the smoker and wrap in butcher paper. Place onto a rimmed sheet pan and place into a 235 degree oven. Cook for 8 hours or until the brisket reaches an internal temperature of 200 degrees.
Unwrap the brisket, slice and serve.
