Smoked Brisket – DC Smokey Style

A rich, bold, slow-smoked brisket cooked the DC Smokey way — clean fire, real flavour, and deep, melt-in-your-mouth tenderness. Perfect for feeding a crowd, hosting an event, or stacking leftovers that get better every day.

 Prep Time

• 20 minutes

Cook Time

• 10–14 hours (low + slow)

Skill Level

• Intermediate

Serves

• 10 -people

Ingredients

• 1kg Chuck Roast

• Mustard Binder

• Your preferred BBQ Rub

• Beef Broth

• 2 cups Kansas City-style Barbecue Sauce

• 6 Tbsp Butter

• 1/4 cup Honey

Preparation

• Prep the Brisket: Pat the brisket dry and trim excess fat. Save trimmings for burnt ends if desired.

  
  

• Season: Coat all sides of the brisket and trimmings with mustard. Season evenly with salt & pepper blend and brisket rub. Let sit at room temperature.

  
  

• Fire Up the Smoker: Preheat the smoker to 121°C using mesquite / oak wood for smoke.

• Start the Cook: Place the brisket fat-side up on a piece of cardboard (helps with moisture and easy transfer). Smoke at 121°C, spritzing with apple juice every hour to build bark.

  
  

• Mid-Cook Snack: Pull any trimmings or burnt ends after 8 hours.

  
  

• Wrap: Once the brisket hits 170°F internal temp, wrap it tightly in peach butcher paper with a spritz of apple juice.

  
  

• Finish the Cook: Return the wrapped brisket to the smoker (still on the cardboard) and continue smoking until internal temp hits 93.°C.

  
  

• Rest: Remove and let the brisket rest in a cooler or insulated container for 90 minutes.

  
  

• Slice & Serve: Cut across the grain and serve up tender, juicy brisket with all the smoky flavor you worked for.