This smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 Food & Wine Best New Chef spent weeks perfecting this smoked brisket recipe and says time is the most important ingredient in the dish. You need to be patient while smoking beef brisket, waiting until the meat's internal temperature rises to 203°F. It will be worth it.
Frequently asked questions
What is the perfect temperature for smoking beef brisket?
After spending weeks perfecting the recipe, Matt Horn smokes his brisket at 265°F.
How many hours does it take to smoke brisket?
For a 12- to 14-pound brisket, allow anywhere from 9 to 12 hours in the smoker. Here, you'll first smoke the brisket for 6 to 8 hours, until it reaches an internal temperature of 165°F. Then, you'll wrap the brisket in unwaxed butcher's paper and return it to the smoker for 3 to 4 hours, until it reaches 203°F. Rest the meat for an hour before unwrapping and serving.
Notes from the Food & Wine Test Kitchen
Readily available and relatively inexpensive, oak is the most widely used wood for smoking and barbecuing. Whereas some woods are particularly well-suited for specific meats, such as applewood with pork, oak is especially versatile. It's what Matt Horn uses here, but you can opt for whatever hardwood you'd like.
