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Lou's Beef Brisket

Prep Time: 30 Min | Cook Time: 10-12 Hrs


  • 1
    15-18 lb. beef brisket
  • 2
    ½ C. coarse ground pepper
  • 3
    ½ C. Kosher salt
  • 4
    Beef broth for injection


1. Trim the fat from the brisket leaving an even, thin layer on the top

2. Use the rub ingredients to sprinkle the brisket on all sides to your taste

3. Inject the brisket with the combined ingredients of the injection

4. Use half the combined ingredients for injection and other half for misting

5. Add in your favorite wood chips/chunks (hickory, cherry, etc.)

6. Place brisket onto your smokerfat side up

7. Cook for three hours in the smoker at  250˚F, open it and inject again without turning the brisket

8. Use some of the inject to mist the exposed surface generously

9. Remove brisket when internal temperature reaches 160˚F and wrap tightly in foil

10. Return brisket to grill and cook until the internal meat temperature reaches 204˚F

11. Remove from heat and allow it to rest for an hour before slicing and serving

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