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  • 8 lb. brisket
  • Dry rub ingredients:
    • 1 Tablespoon kosher salt
    • 2 Tablespoons chili powder
    • 2 Tablespoons brown sugar
    • 1 Teaspoon cumin
    • 1 Teaspoon cayenne pepper
    • 2 Tablespoons red pepper flakes
    • 1 Teaspoon minced dried onion
    • 2 Tablespoons paprika
    • 2 Tablespoons black pepper
  • Mop ingredients:
    • 1 Can beer
    • 1 Cup apple cider vinegar
    • 1 Teaspoon kosher salt
    • 1 Tablespoon brown sugar
    • 2-3 Cloves minced garlic
    • 1 Tablespoon red pepper flakes

Other supplies:

  • 2 large foil drip pans
  • 1-2 large pieces of wood of your choice for smoking the brisket (oak is often a favorite. Aim for 3 inch diameter, 4 inch long pieces if possible)
  • Heavy aluminum foil

Cooking Directions:

Mix ingredients for dry rub together in a medium sized bowl. Set aside.

Remove brisket from refrigerator. Rub with yellow mustard and Worcestershire sauce. Coat with dry rub. Let brisket sit and come to room temperature with the rub applied.

While the brisket sits, mix your mop ingredients in a large foil drip pan and set aside.

Start your Vision Grill and bring it to 225-250 degrees. Throw in a chunk or two of wood of your choice for smoke and place brisket on grill. Place a foil drip pan under brisket to catch drippings from mop.

After the brisket has cooked for an hour, apply a mop every 45 minutes to an hour until the brisket has reached an internal temperature of 190 degrees. Remove from grill and double wrap in heavy aluminum foil. Wrap foil covered brisket in a towel, place in a cooler, and let rest for 1 – 1 1/2 hours. Serve and enjoy!

smoked brisket recipe


  • Scott says:

    Can’t Wait To Try!!!

  • Chris Cline says:

    Outstanding recipe!

  • greg walter says:

    Can’t wait to try your method. Done several briskets and they always seem dry. Hope the drip pan makes the difference.

  • Al Madden says:

    Al says: How long does this 8 pound brisket take to 190 degrees?

  • Chris says:

    As the old saying goes, ” It’s done when it’s done…” Cook times very due to, fire temp, meat thickness, outside temp.

  • Kevin says:

    Do you need to use the lava stone/heat deflector for this recipe?

  • Alan says:

    I have been cooking briskets for over 30 years and found if you sear the brisket on both sides it holds the juices a lot better. To do this it takes patience as you must raise the temp to sear caution do not leave at sear temp long period or risk damaging the seal felt. After both sides are seared remove brisket. DO NO USE FORK. Using a fork will cause the brisket to leak while cooking and dry it out. I use two large bar-be-que tongs to lift the brisket and place aside until the kamodo is reduced to 225 degrees. Then place the drip pan in and brisket with the fat side up. At 225 degrees the brisket thumb rule is 1 pound for every hour. If the temp changes the time changes. Using a mix of mesquite pecan and oak mix for chunks works great. I live in South Texas and the wood is common in this area. Good luck.

  • Scott T. says:

    Yes, use the stone/deflector on the Brisket. Also to help with the dryness…inject the meat with some beef bouillon before you start. When you reach approximately 160 degrees internal temperature, take the meat off the grill and double wrap in foil. Add about 2 tablespoons of the bouillon inside the foil. Cook to about 190 as suggested. Also, start with about an eighth of an ounce of fluid (water/apple juice/beer or whatever) in your drip pan. My opinion… the more moisture we add the better!

  • Brent Watson says:

    Just based off the picture, it looks like you do use the lava stone/heat deflector.

  • brad says:

    I have had my c-series for almost 2 years and I love it. Dont be afraid to allow it to smoke and season the inside real good. It will only help with anything you cook. Just take your time… great food takes patience! Have fun!

  • RMAU says:

    When ready, remove brisket from refrigerator and place straight on a 225 F degree grill, fat side down.

  • Bill brown says:

    I use the 1.5 hours per pound at 225 on my Briskets and they come out perfect

  • PRO100 says:

    When ready, remove brisket from refrigerator and place straight on a 225 F degree grill, fat side down.

  • EGAIS says:

    Next double wrap your brisket tightly with plastic wrap and place in the refrigerator for at least 2 hours, but preferably over night.

  • Tex says:

    S-Series, I have an issue with too much air sneaking inside (elevating the temperature). I have used Duct tape (gorilla) to seal the area where the ash removal tray comes off. Still it is a challenge to regulate the temperature …so far (just over a year), it has been very difficult to maintain 225, much less 250 due to air sneaking into the unit from that whole area (the dials, electric starter, ash removal tray etc.). Makes the grill look super ghetto having this tape on it to seal a design flaw. Anyone else have this issue, know any quick fixes? I’ve reached out to customer service waiting to hear back. BTW Customer Service is top knotch.

  • Bandicam says:

    When ready, remove brisket from refrigerator and place straight on a 225 F degree grill, fat side down.

  • Darren says:

    I had the same problem with trying to keep the temp low. Here is what I did. I basically shut off all the vents on the grill for a short while and burped the grill to reduce some of the heat. I then very slightly opened the bottom left vent about a 1/4 of an inch while keeping the top closed. I then very slightly cracked open the top vent to where a little smoke would come out. Had to adjust slightly though out the day but for the most part the temp stayed at about 225 to 250. I have more learning to do with this still.

  • Mike says:

    I use a ratchet strap to make sure the lid is tight. I hook one end to the handle and the other to the wheel of the base. I don’t tighten it to tight only enough to keep air from getting in through the gasket.

  • CpuControl says:

    When ready, remove brisket from refrigerator and place straight on a 225 F degree grill, fat side down.

  • Toby Rensland says:

    Doing this with a rub on it is not recommended. A couple hours is perfect. By doing this over night, the salt in the rub pulls out a large amount of the moisture in the meat and when you unwrap the meat you will find your rub to be mostly dissolved in the bottom of the wrap with all the liquid it pulled out.

  • Toby Rensland says:

    Its always best to let the cut reach room temperature before putting it on the grill to maintain even cooking and to prevent the grill temp from going down.

  • Toby Rensland says:

    About 8 hours between 225-250 degrees

  • Reggie says:

    I smoke 16 lb brisket for 10 hours at 225 and then wrap in tin foil and put it in the oven at 225 for another 10 hours. I put a cup of apple juice in the tin foil also
    It is so tender and moist

  • Pjrainbows says:

    I did the mustard rub 2-3 days prior, then did the worcestershire and dry rub. Slow smoked at 200-220 mopping every hour. Took 18 hours for large brisket to get to 190. Beautiful smoke ring, juicy and fall apart tender, best brisket ever. This is the only recipe I ever plan to use, it is perfect and loved by everyone who had the privilege to eat.

  • MWR says:

    I have the same problem. Have you been able to solve it?

  • keri says:

    Is this recipe spicy? Thinking about trying get it out for a family party. Just wasn’t sure how spicy it would be with the chili powder, cayenne pepper, and red pepper flakes.

  • Barry says:

    I always wrap my brisket at 160 degs then take it off the smoker at 200 to 205 degs . then put in cooler till the temp cools down to 175 degs. Wrapping the brisket at 160 helps the brisket cook thru the stall and keeps the juice from going into the drip pan. Then letting the brisket rest in the cooler some of the juice will go back into the brisket. Good Luck with your smoking !!!!

  • Bill says:

    I just cooked my first brisket on my Vision Grills B-Series following the process described here. While I used a different rub, I made the mop based on this recipe. I let it get too hot by leaving it alone too long (got up to 350F for a little over an hour). I managed to bring it back down slowly, and the cook took about 6 1/2 hours total. I rested it for a little over an hour before serving. It was the best brisket I’ve ever cooked. Wow! My wife and son raved about it.

  • Ptom says:

    I did my first brisket on the Vision Grill. I did a 12 lb. brisket and cooked it about 10 hours. The grill held it’s temperature at 225F beautifully. I barely touched it after the first hour. I sprayed it with apple juice about three times during the cooking. The last hour, I wrapped in foil with some carbonated peach mango water. The next time, I think I will use beer instead. The brisket was moist and delicious, and my friends raved about it. I see no need to apply the mop every 45 minutes. A lot of unnecessary baby sitting.

  • James says:

    I have no problem regulating the temperature.

  • James says:

    We’ve had our Vision Grill for 2+ yrs and we love it. First time trying this recipe and it’s AWESOME! I put beer in the drip pan at the start. At 160° I double wrapped in foil and put back on the grill until it reached 190° internally. Then I wrapped in a towel and put it in a cooler for 1 1/2 hours. It was so tender you could cut it with a fork. I maintained a temp of 225° the whole time. I keep my temp down by filling our fire starter tub only half way with hard wood. Mmmmmmmmm good.

  • David Bruner says:

    I do the same. 160-165 wrap; back on then 200-205 off the grill. Rest in cooler until 175.

    Time; about 1 hour per pound if you maintain 225-250 deg.

    I do mine with good quality charcoal and Cherry wood, about 2/3 – 1/3 mix.

  • Dirk says:

    The temperature, is in degrees Celcius ?
    I’m from Belgium and we use degrees Celcius.

  • BD says:

    Smoked a Brisket. Vision S series grill. No issue keeping temperature. Came out great. I have since attempted other long smokes. Grill easily maintains temps of 150 to to 275 with no issues.

  • Head Stuart says:

    I cooked my 10 lbs brisket for about 13 hours using the top rack with this recipe and it turned out great. Fall apart tender. Don’t concern yourself with the outside black coating. That’s the sugar that causing it to black but inside – tender awesomeness.

  • Charlie says:

    I do the duct tape method. Don’t care how it looks, as long as the food is good!!

  • Charlie says:

    I leave the top vent fully open through my cook, and regulate air flow through the bottom vents. I’ve found that closing both top and bottom vents off chokes the fire off and messes up the flavor.

  • EDWARD WARD says:

    So at 160 you wrap in the foil and keep on the grill
    Until 200, then wrap in a towel and put in cooler? I’m just learning, thanks!

  • Brian B says:

    I’m doing an 8lb brisket today and it’s been only 4 hours at 250 on the grill thermometer but when I checked the meat with the probe thermometer I have it was at 206-212 depending when I put the probe in. The brisket is 1.5 to 2 or 2.25 inches thick. So I’ve now foiled it with some apple cider, maybe a half cup or so and closed the grill down. Will take it off completely in another hour for a total time of 5 1/2 hrs. Looks good so far. Just surprised how fast meat temp came up.

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