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You Are So Psyched for This Hickory Smoked Brisket #LivewithFrank

September 12, 2017 | Frank Bonanno

The photo captures the brisket sliders from Russell’s Smokehouse. Come on, how good do those look? Truth is, they’re way better looking in person (aren’t we all?). I’m hungry just typing up the recipe.

Hickory Smoked Brisket #LivewithFrank

Serves Fifteen

A note: This is a good solid day of cooking. It isn’t tricky cooking, but you have to be there to check the temperature and the smoke, so plan accordingly. Stock the yard with games, or get a good Breaking Bad marathon going.


8 cups hickory wood chips

10-12 lbs beef brisket, fat trimmed to 1/4″ thickness

1/3 cup kosher salt

1/3 cup freshly ground black pepper

Tools Charcoal Grill, Coals, 4 qt Drip Tray, Meat Thermometer, Knife


  1. Soak hickory wood chips overnight.
  2. Cover brisket with salt and pepper, generously, and allow it to sit at room temperature for 1 hour.
  3. Set up grill with the coals on one side and drip tray underneath the grates on the opposite side.
  4. Heat grill to 225°
  5. Place brisket fatty side up over the drip tray and add a handful of wood chips to the coals. Be sure to maintain your temperature.
  6. Check every 45-60 minutes to add either wood chips or coals depending on lack of smoke or heat.
  7. Cook anywhere from 10-12 hours, or until the internal temperature of the brisket reaches 195-200°
  8. Remove the brisket from the grill and just don’t touch it for a solid 15 minutes. Walk away. Seriously. If you cut it any sooner than that, all the moisture will run out, and you’ll end up with someone’s grandma’s dry brisket (not my grandma, she made pasta). Do not drain those amazing drippings.

To Serve Remove the meat to a cutting board, and slice it against the grain in 1/4″ increments. Return to the pan that should still be loaded with drippings, and scoop onto buns. You are so psyched to have this recipe.