Smoked Holiday Brisket Recipe

Smoked Holiday Brisket


Bring mouthwatering flavor to your holiday table with a perfectly trimmed and slow-smoked brisket with this recipe by Chef Tom. Savory seasonings and tender-yet-juicy texture deliver a holiday feast no one will forget!



Comments (5)

  • Comment Author: Brittany @ ATBBQ

    The goal is to raise the temperature of the brisket slowly while not losing moisture. We usually put the brisket in a pan and then slice up a stick of unsalted butter and place the butter on top of the brisket and put it back in the grill at 225°F until the internal temperature comes up to 140°F or so. You can then take your juices from the bottom of the pan and pour over the whole brisket or the brisket slices. Another option is to put the butter on the brisket and wrap it in plastic wrap, then wrap in foil and place it in the oven at 170° until it reaches 140°F internally. It is recommended to still place it in a pan to catch any juices that may escape.

  • Comment Author: Brian G. Coram

    Whats the best way to warm it up the next day

  • Comment Author: Tammy O.

    Made this today. So fantastic. Thanks for the awsome recipe and the video to go with. Happy New Year to you!

  • Comment Author: Dean Wilson

    I would like to see how you would make an oyster stew on the smoker… or is it even a relevant recipe??

  • Comment Author: Dean Wilson

    Looks Amazing I’m going to try it!!

Leave a comment

Please note, comments need to be approved before they are published.