The Christmas season brings full calendars, open doors, and tables meant to stay busy well into the evening. Smoked Beef Brisket offers a centerpiece that feels right at home at holiday parties, family gatherings, and Christmas Day dinner alike. It’s a dish that makes a statement—slowly prepared outdoors while laughter, music, and conversation move freely around the patio.

This recipe is built on tradition and care rather than speed. A whole brisket cooks for hours over steady heat, allowing smoke to shape its character as the exterior deepens and the interior softens. That gradual progression becomes part of the celebration itself. Guests come and go, drinks are refreshed, and the grill quietly does its work as anticipation builds.

A Summerset grill delivers the steady heat required for long winter cooks, holding temperature as the evening cools. Summerset Smoker Trays make it easy to introduce wood smoke with intention, giving the brisket depth without overwhelming the beef. The Summerset side burner keeps sauces warm, keeping the entire meal outdoors and connected to the gathering.

When the brisket is finally sliced, the result speaks clearly. A rich bark, a pronounced smoke ring, and tender slices ready to be passed across the table set the tone for a meal meant to be shared. It’s the kind of dish that anchors a holiday spread and invites everyone to stay a little longer.

This approach reflects the philosophy of our Brand Ambassador, Johan Magnusson, whose barbecue style honors technique, balance, and respect for the craft. For more food inspiration, follow Johan on social media and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.

Smoked Beef Brisket Ingredients

  • Large Beef Brisket Prime
  • Beef Stock
  • Soy Sauce
  • Worcestershire sauce
  • Yellow mustard
  • Big Swede BBQ Badass Beef Boost
  • Butcher BBQ Prime Brisket Injection
  • BBQ Sauce

Smoked Beef Brisket Directions

  1. Start by mixing the BBQ injection. Mix together a couple of cups of a good beef stock with a tablespoon of Soy Sauce and Worcestershire sauce. Add one cup of the Butcher BBQ Prime Brisket injection and two tablespoons of your favorite BBQ beef rub. Heat and stir until completely dissolved. Taste and add more injection if needed. It should be quite salty but very flavorful.
  2. ​Start trimming the brisket. I like to start with separating the flat and the point. The flat is the leaner part that I slice, and the point is the much fattier one, and it is great for burnt ends. Keep trimming by removing any excess fat on the flat and the point.
  3. ​Rub both pieces with yellow mustard, then sprinkle on the BBQ Rub of your choice. When cooking at home, I use two layers: the first is Peppered Cow by Simply Marvelous (light), and the second is Beef Rub by The Slabs (generous). I like to gently massage the rub into the meat. The last step of the preparation process before the meat marinates overnight is to inject the brisket. Inject the brisket throughout (one injection per inch of brisket). Wrap in Cling Wrap and keep refrigerated overnight.
  4. ​Fire up the smoker. I like to keep the temperature around 235 F (113 C). I prefer to use oak lump charcoal and then add apple and hickory wood chunks to the pit. If you want a stronger smoke flavor, feel free to use mesquite. BBQ is all about personal preference.
  5. ​Make sure that you have an aluminum pan underneath the meat when you start cooking to collect all the drippings. These drippings will be used later for flavoring the brisket slices and the burnt ends.
  6. ​Place the brisket on the smoker and smoke for six hours. Turn the brisket over, apply a light dusting of BBQ rub, and cook for another two hours or until the meat’s internal temperature reaches 170 F. During the first two hours, add wood chunks for smoke flavor.
  7. ​Remove brisket from smoker. Lay the brisket (flat and point separately) on some heavy-duty aluminum foil. Pour some of the drippings on the brisket and wrap it tightly. Return the brisket to the smoker and cook until the internal temperature reaches 200.
  8. The remaining drippings should be refrigerated. It will cause the fat to rise and harden. After 40 minutes, you should be able to easily scrape all the fat from the drippings. Filter through a sieve. What you have left is liquid gold – the au jus will be packed with flavors, and we will use it to enhance both the sliced brisket and the burnt ends.
  9. When the temperature reaches 200, remove the brisket from the foil and pour the accumulated juices into a cup. Put in the fridge or a cooler to separate the fat (see above). Allow the meat to release its steam, otherwise the brisket might overcook during its resting phase.
  10. ​Wrap the flat again in heavy-duty foil, place the meat in an empty cooler, and let it rest for another two hours or so. While we wait for the flat to rest, use the point to make burnt ends. Slice the point into 3/4-inch cubes and place them in another aluminum pan. Toss with some more BBQ spices, a BBQ sauce of your liking, and your separated drippings. Put back into the smoker for another hour, stirring every 15 minutes (cover with foil).
  11. When the flat is done resting, quickly heat some au jus (separated from the fat). Slice the brisket perpendicular to the grain. Brush or dip each slice in the hot au jus. Fan slices on a platter and place some burnt ends around the edges. Serve and enjoy.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com