This smoked brisket will be the highlight of your tailgate party. It’s packed full of flavor and requires minimal ingredients!

Although this brisket is time-consuming, it is worth it in the end. This recipe is packed with flavor and will have all your tailgating guests raving about this meat.


  • 5 pound Brisket flat
  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 2 1/2 tablespoons kosher salt
  • 2 tablespoons black pepper


  1. Trim the large pieces of fat off the brisket.
  2. Mix together the brown sugar, paprika, kosher salt and black pepper until well combined.
  3. Rub all sides of the brisket with the spice mixture. Let the brisket sit in the refrigerator over night or for a few hours. Make sure to remove brisket about 1 hour before cooking so that it can rest at room temperature.
  4. Set up the grill so that there is a steady temperature of about 250 degrees Fahrenheit. Make sure to place a drip pan on the indirect side of the grill to create smoke
  5. Once grill is set place the brisket on the indirect side of the grill over the drip pan and add smoke.
  6. Cook so that the internal temperature of the brisket reaches 195 degrees or higher. Normally it takes about 5 hours. Make sure to flip the brisket around the 3rd hour.
  7. Remove brisket from the grill and wrap it in tin foil and towels.
  8. Allow brisket to rest for about 1-2 hours before slicing thin across the grain to serve.