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Sliced chipotle smoked brisket on a wooden cutting board — authentic Texas BBQ recipe

Chipotle Smoked Brisket

A bold, smoky whole-packer brisket rubbed with chipotle powder, smoked paprika, cumin, and other spices then smoked low and slow for 10–14 hours to tender, melt-in-your-mouth perfection.
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Prep Time 30 minutes
Cook Time 12 hours
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 1 whole packer brisket approximately 12–14 lbs
  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 2 tbsp chili powder
  • 2 tbsp smoked paprika
  • 2 tbsp chipotle powder
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 2 tbsp olive oil to help rub adhere

Method
 

  1. Trim excess hard fat and silverskin from the brisket. Pat dry with paper towels. Mix all spices together in a small bowl to create the dry rub.
  2. Rub the brisket with olive oil, then generously coat the entire surface with the dry rub, pressing firmly to form a crust.
  3. Preheat your smoker to 225–250°F (107–121°C).
  4. Place the brisket directly on the smoker grates, fat side up. Smoke for approximately 6–8 hours until the internal temperature reaches 160–170°F (71–77°C) and a dark bark forms.
  5. When the brisket stalls, wrap tightly in butcher paper or foil. Return to the smoker and continue cooking 4–6 more hours until the internal temperature reaches 200–205°F (93–96°C) and a probe slides in with little resistance.
  6. Remove from the smoker and allow the brisket to rest, still wrapped, for at least 1 hour (preferably in a cooler).
  7. Unwrap, slice against the grain, and serve.

Notes

Wrap in butcher paper or foil at the stall (around 160-170°F internal temp) to push through. Rest for at least 1 hour in a cooler before slicing. Slice against the grain. Leftovers make excellent tacos, sandwiches, or brisket chili.