The "Set It and Forget It" Simple Brisket Guide

Brisket is often called the "Holy Grail" of BBQ. It has a reputation for being difficult, but it doesn't have to be. Over the years at BBQ Shack, I’ve dialed in a method that takes the stress out of the cook and delivers a juicy, dark-barked brisket every single time.

This method is all about the "low and slow" philosophy, perfect for an overnight cook so you can actually get some sleep while your smoker does the work.

The Secret Flavor Combo

The real magic here is in the layering. We aren't just slapping on salt and pepper; we are building a flavor profile that works with the meat.

• The Binder: We start with Beef Tallow or Duck Fat. This adds richness right from the start.

• The Base Layer: Pitmasters Choice Cowboy Grit. This is a coffee-based rub. The coffee does two things: it builds a rich, dark bark to trap flavor, and the natural acids in the coffee help tenderize the meat while it cooks.

• The Finish: A dusting of a charcoal rub (Fire & Smoke Society Black and Tan). This adds that crucial salt crust for a savory finish.

The Smoke

We are using a pellet smoker, use a quality pellet! We use pitmasters choice pellets exclusively in our smokers and for a brisket we want a strong robust smoke, mesquite's intense, earthy flavor is strong enough to cut through the heavy fat of a brisket, providing a bold smoke profile in a shorter amount of time for this we will be using Pitmasters Choice mesquite pellets.

The Schedule (Plan for 16-20 Hours)

For a standard 14–18 lb brisket, you are looking at a 16 to 20-hour cook time, plus resting. I usually start this in the late afternoon/early evening so it’s ready for dinner the next day.

Step 1: The Smoke Phase (First 3-4 Hours)

Set your smoker to its lowest setting (150°F to 180°F). Place your seasoned brisket on the grates. We want to blast it with that low-temp "super smoke" for 3 to 4 hours. This is how you get that deep red smoke ring that everyone looks for.

Step 2: The Overnight Cruise

After that initial smoke bath, bump the temperature up to 180°F. Leave it here overnight. Seriously, go to sleep. The low temperature ensures you won't overcook it while you snooze. You want to let it ride here until the internal temperature of the brisket hits roughly 150°F–155°F. This usually takes about 8–10 hours (from when you first put it on).

Step 3: The Render

Once you hit that 150°F mark (usually in the morning), increase your smoker temperature to 225°F. Let it roll until the internal meat temperature reaches 200°F (203°F for the perfectionist). This higher temp helps render out that final fat and finishes the cook.

Step 4: The Long Rest

This is the hardest part, but also the most important.

1. Remove the brisket from the smoker.

2. Wrap it tightly in multiple layers (3–4) of heavy-duty tin foil.

3. Let it rest on the counter or in a cooler for at least 2 hours.

4. Pro Tip: If you need it to hold for 3+ hours, wrap the foiled brisket in an old towel before placing it in the cooler to keep that heat locked in.

Ready to Cook?

Stop by the BBQ Shack booth at the St. Jacobs Market (Thurs/Sat) or visit us online at bbqshack.ca to grab your BBQ favorites or try something new.