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There are a lot of questions about brisket, so I’ve developed this guide to help you with the basics. It won’t tell you everything! I’ve developed this guide to give you enough information to start smoking your own briskets.

These instructions are for a Cookshack smoker. If you use a different brand, you will need to adapt them.

Develop your own techniques and lessons and keep good notes.


Definitely go for choice grade briskets. Select grade quality is suspect to me, and if you look you’ll be able to find choice. I go for packer cut briskets instead of untrimmed briskets. The idea here is that the fat will help the brisket cook and through the cooking process the fat helps keep the brisket moist. Without it, you will get a dry brisket using the flat, but there are techniques to cook even a trimmed flat if needed.

Brisket One, Bottom, is 8.4 pounds, untrimmed
Brisket Two, Top, is 11.75 pounds, untrimmed

The brisket is essential in two parts. The “Flat” has more meat, The “Deckle” or “Point” (different names, same part) has more fat, which you can see in this photo:

The “Flat” has more meat. The “Point” has more fat.

In this photo, you see from the side, the flat is on top, the point is on the lower left.

In this photo from the opposite side, you see more of the Point


The brisket has a grain. Before cooking look at the meat. Also, the grain of the Point actually runs a different direction so many people don’t notice this and have difficulty slicing. Just look at the meat and you’ll see the grain before and after cooking. When you scrap the fat off (it will be like jello) you’ll be able to see the different grain in the Point and the flat.

Here is a close-up of the flat, showing the grain.

So, How do you cut brisket to put in a smoker?

Don’t...Unless you’ve practiced. Cutting a brisket can be difficult. Don’t worry about cutting it before you smoke. Later you’ll see how to do it after cooking. I’ve cut this brisket to show you a raw brisket.

Point on the left, flat on the right.

Here is a series of photos showing a Trimmed flat, both top and bottom sides.

Here is a series of photos showing a Point, both sides.


Take the brisket out of the cryovac. I always wash anything that’s been in a cryovac, usually with running warm water.

You can cook a brisket naked, with a rub or use a marinade. There are lots of ways to prepare it, just like all smoked meats. Try some variety.

Tip: Use a pizza shaker to apply your rub

Here’s what I use to put all my rubs on with


Load the Cookshack with wood.

Here is a photo of pecan wood.

For this smoke, I used 3 oz by taking the piece in the upper right of the above photo and breaking it into smaller pieces below, each about 1 oz. (This is approximately the size of the chunks that Cookshack sells, although they do not sell pecan.)

Cook Brisket: General rule is 1.5 hours per pound. Judge for yourself.

Set temp to 225°F.

For this smoke:

Small Brisket, 8.4 lbs., took 6 hours 35min to reach 185
Large Brisket, 11.75 lbs., took 10 hours 15min to reach 190
I cooked the smaller to 185 and the larger to 190. The time was fast to reach the temps than the 1.5 hours, but the smaller one was trimmed of some fat. That’s why you can’t you a simple time x weight. ”It’s done when It’s done,” as I always say. Personally for us, the 185 was too "tough" but I did it for this test.

The main thing I would suggest is that you test the temperature of your smoker at all grill levels. Below is a link to my log for the cook I did for this article. Notice the temperature differences at the three levels. FYI: the model 150 which I used, has 5 grills, the Smokette has 3 grills.

Smoke Temperature Log Adobe Acrobat Reader) If the brisket is too large for your smoker, just fold a portion of the flat back under the brisket. Don’t place the item on the bottom shelf unless absolutely necessary, this is the hottest tray since it’s closest to the heat source.


Set it and forget it. Almost Close the door of your smoker and wait. You can monitor the internal temp with a remote probe (I used 5 polder probes in this demonstration). You may want to turn it over halfway through the cook. Some do, some don’t.

The briskets are done when they’ve reach the internal temp you desire.

Note: Many believe, as I do, that there comes a point when meat will not accept more smoke flavor. We believe that this temp is around 140°F. The reason is that at some point, the outer pores of the meat become closed to the outside (hence the juices don’t run out). To maximize smoke flavors, I put my meats in cold, in a cold oven. You’ll see the temps in the cooking log. Took about an hour for the smoker to come to temp, but the smoke started before that. Just my opinion.


To remove from the smoker, I use a pair of fry gloves (made for deep fryers). They are rubberized and insulated and work perfectly. Wouldn’t smoke without them. Here are a few pictures of Cooked Brisket.


Cut your brisket across the grain NOT with the grain. Try to cut your slices the width of a pencil; as a rule of thumb. The grain of the flat and the Point run different.

If the meat is too tough, you took it out too soon. Compensate for that by cutting the slices a little thinner.

If the meat is too tender, cut the slices thicker to hold together better.

Just remember, to cook it for slices, I cook to 190°F. To cook it for chopping, add about 10 degrees. It it’s too tender, cut the slices thicker to hold together better.


Serving is a whole separate topic. To hold brisket and keep it warm, double wrap it in aluminum foil, place inside an ice chest (it’s insulated remember) and cover with a towel (I’ve even used one of those thermal blankets. I’ve kept briskets warm this way for 6 to 8 hours.

Why don't I get a smoke ring in my Cookshack?


Burnt Ends (using the point)
Pastrami/Corned Beef

What to do with leftovers

Loaded Baked Potato