This makes brisket for a party.  I always use a "Packer" Brisket.  This means it is the Point and Flat muscles and is not trimmed.  You can ask your butcher to order the brisket for you, or you can pick it up at a restaurant supply store.

  • 1 Packer Brisket - 12 to 15 lbs
  • 1 cup beef broth
  • kosher salt
  • fresh cracked black pepper


  1. The day before you would like to smoke your brisket, trim the cap fat; I like to keep it under 1/2 inch. Inject the brisket all over with broth.  If you do not have an injector, simply rub the meat with kosher salt, about a teaspoon per pound.  Put the brisket in a roasting pan and cover with plastic wrap.  Refrigerate until ready to smoke, at least 12 hrs.
  2. Smoking Day! Get up early and start a pot of coffee! If we are serving the brisket at 7 pm, this means 5 am.  Take the brisket out of the fridge and rub all over with generous amounts of kosher salt and black pepper.  Set the grill in Volcano Style.  I put hardwood chunks in the middle and natural lump charcoal on the perimeter.  That way it burns nice and slow.  When the grill/smoker is at 250* you are all set.  Pop the brisket, fat side up, over the smoke and close the top.  Maintain 250* for about 12 hours, checking on it every half hour or so.  Relax outside, drink, make the sides, set the table, let your friends keep you entertained.
  3. When the meat is fork tender, pull it out of the smoker and let it rest on a tray for 30 minutes.  Slice against the grain.  Stare in awe at the beautiful thing you have created.


Remember to start with a light beverage and work your way up, or things could get crazy!

We like to serve our brisket with macaroni and cheese, corn on the cob, baked beans, potato salad, watermelon and pickles.  No sauce is needed; however, I can't see you, so I can't judge you!

If you are impatient, or the weather turns nasty, or the smoker is being evil, feel free to break with tradition.  Smoke the brisket for 4 to 6 hrs outside, bring it in. Make a giant steamer by putting a roasting rack in a roasting pan, put the brisket on the rack, add boiling water to just under rack level and cover with a double layer of tinfoil.  Pop it into a 350* oven and cook for about 4 hours before resting and slicing.  It will have a softer texture, but still be great.  I do this in our brutal Chicago winters.