The best delicious crunchy and juicy easy smoked brisket recipe that is bursting with smoky flavor and easy for beginner cooks.

Why call something the best easy smoked brisket ever?

That's simple.... this smoked brisket recipe is easy, delicious, and restaurant quality - right from your backyard!

This recipe is my family's tried and true secret to delicious juicy smoked brisket that is perfect for a crowd and great at picnics, parties, and cookouts!

I hate even calling this brisket recipe a recipe - since it's more tips and tricks (and a base recipe) that you can use to make your own favorite version of brisket that your whole family will love.

Buying a brisket can seem overwhelming - but there are a couple of things to look for to be sure you have a great brisket for your cookout.

Beef brisket comes in two cuts separated by a layer of fat.

The first cut, also called the flat cut, is one muscle and is sliced with little fat—which makes it more expensive.

When we're making brisket for our family, and not a big party, we will go for a flat cut brisket that is trimmed and much smaller so we're not paying for a ton of meat we won't be able to eat our way through without getting sick of it.

The second cut, the point cut, is sliced with the fat, and is more flavorful.

A 14 pound brisket would feed 25+ people for a BBQ - so don't think that you need a huge brisket if you're not all going to be eating a ton of it.

The general rule of thumb for a backyard cookout is to buy 1/2 pound for every person eating. 

Brisket trimming is largely controversial - with many brisket lovers in one of two camps- those that love the extra flavor leaving the fat cap of brisket on gives a brisket (I am most definitely a believer in leaving the layer of fat on a brisket, though prefer it to be cut evenly and trimmed a touch) - and those that trim a brisket of the excess fat for a more even smoking and uniform texture with very little fat cap left on the brisket.

In many grocery stores, you can find pre-trimmed brisket that is perfect for a family dinner (which I used in the photos in this post) - no extra work needed - though pre-trimmed briskets do tend to carry a little bit steeper price tag than one you can trim yourself.

When I am throwing a big party or cookout, we'll go for the point cut and keep the fat somewhat untrimmed so we can slowly let it render and release all of the amazing flavor into the brisket.

If you're keeping fat on your brisket, I find its best to trim it down a bit to all be even so the brisket cooks evenly and you don't have overly flabby pieces (though, those are quite delicious when done right...).

Trim the fat cap evenly and remove any sloppy bits for the best results - but you don't have to go too overboard when trimming your brisket.

Brisket is one of the easiest large meat cuts to smoke for a crowd since all the work you have to do is focus on keeping an even temperature... it does all the hard work itself as it smokes all day long.

Brisket is truly a set and forget type of meat - but there are some tips I've picked up to help you learn how to smoke a brisket perfectly every time!

While smoking a brisket, there is always a point the internal temperature seems to stall out - which is incredibly frustrating after smoking brisket all day.

To get over the temperature stall when smoking a brisket, we wrap the brisket in foil with a little beer, cider vinegar, and butter bath to help the brisket's temperature rise, cooking it the rest of the way to done in the foil.

This is the best way to get over a temperature stall - pop your brisket in foil to keep cooking the rest of the way!

Since brisket has a rich, meaty flavor, it can stand up to smokier, more flavorful wood chips on the smoker.

Mesquite and hickory tend to be the most popular for smoking brisket - but we like to cut our mesquite chips with some cleaner, lighter burning fruit woods like cherry for an amazing smoked brisket flavor.

• Mesquite
• Pecan
• Hickory
• Cherry

Leftover brisket can be stored in the refrigerator in an airtight container for up to four days.

Uneaten brisket you won't get to within a week should be sectioned off and frozen.

Brisket is a meat that is easy frozen and reheated - if you take a little extra care.

Brisket is best frozen when vacuum packed or saved in a ziploc bag with the extra air removed as much as possible.

Add brisket to bag dry - not covered in sauce - for the easiest thawing.

(Sauce will cause your frozen brisket to clump up, which will make it thaw unevenly and can help aid the formation of freezer burn.)

When you go to reheat the brisket, let it thaw naturally in the refrigerator for 1 day, then lightly reheat to avoid drying out the brisket.

I like to quickly pan-fry leftover brisket with some BBQ sauce in a pan when I'm worried it might be a bit dry, then chop it up slightly and toss it in a sandwich!

If you love this easy smoked beef brisket recipe, be sure to check out some of my other favorite easy low carb meat recipes below:

Crunchy Baked BBQ Chicken Drumsticks

Baked Ranch Chicken Thighs

Perfect Grilled Chicken Breasts

The Best Oven Broiled Ribeye Steaks with Mushrooms Recipe

The Best Smoked Pork Ribs Recipe Ever

The Best Grilled Carne Asada Recipe Ever

Grandma Curlys BBQ Bean Bake

Easy Grilled Yellow Squash

The Best Grilled Corn on the Cob Recipe

Easy Sour Cream Cornbread Recipe

Restaurant Style Instant Pot Pinto Beans

Spinach and Artichoke Dip

If you love The Best Easy Smoked Brisket Recipe as much as I do, please write a five star review, and be sure to help me share on facebook and pinterest!

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If you loved this brisket, be sure to check my favorite recipes - many are low carb, all are easy and packed with flavor!