STREAMING NOW: Jamie's Super Food

Dallas Dandy Brisket

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Smoke & Spice Cookbook. If using entire brisket, double or even triple recipe. Prep time includes sitting in fridge overnight. Cook time varies depending on size of meat.”

Ingredients Nutrition


  1. Combine spices to make a rub. Reserve 1 T rub for later. Rub brisket with remaining rub. Let sit in large ziplock in fridge overnight.
  2. Let brisket come to room temp for 45 min- 1 hr while smoker heats up to between 200-220 degrees.
  3. Smoke brisket for 3 hours.
  4. Wrap brisket in heavy duty foil, sprinkle with remaining 1 T rub and continue smoking until well-done and tender.
  5. ***Note: Briskets usually take 1 1/2 hours per pound in smoker. For slicing brisket thin, get internal temp to 180-190 degrees. For fall-apart tender, get internal temp to 195-205 degrees.
  6. ***Note: Trim brisket if fat is more than 1/4" thick. Make diagonal hatch marks across fat in a diamond pattern if necessary. Always smoke brisket with fat side up, the fat keeps the meat moist and juicy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a