Smoked pork brisket is a succulent cut of meat that is slow-cooked to perfection, resulting in a tender and juicy texture. Seasoned with the perfect pork rub smoked over low heat for several hours, the brisket develops a rich, smoky flavor and a beautifully caramelized crust. Pair it with classic sides like homemade coleslaw and Southern baked beans to deliver an unforgettable BBQ experience.
Jump to:
🧂 The Ingredients
Once you have a pork brisket, the other ingredients are few but work together to enhance the meat’s natural flavors, creating a deliciously savory and satisfying dish. Find ingredient notes (including substitutions and variations) below.
🐖 Where Can I Find a Pork Brisket?
- You most likely will not find a pork brisket in the meat department at your supermarket.
- Butchers often don’t carry them either, although you could always ask. He/she could probably order one for you.
- Your best option is to order one from Mangalitsa Estates. Mangalitsa is considered the Wagyu of pork. Use Discount Code: LOON15 for 15% off your order!
🪵 The Tools You Will Need
- Smoker – We use an electric smoker from Smokin’ Tex and have excellent results. Use Discount Code LOON10 for 10% off your entire order.
- Wood chips – We recommend hickory, pecan, or maple. You can find these in some supermarkets, at home improvement stores, or online.
- Digital thermometer – This is an important tool to ensure you reach the perfect internal temperature. Order from ThermoPro and receive an automatic LOON discount.
- Pink butcher paper – This really does make a difference. You can find it in most supermarkets in the south, or order it online.
- Towel and Cooler – Dig out a clean towel and a cooler that you can let the brisket hang out in for an hour or two.
👨🍳 How To Make Smoked Pork Brisket
- Step 1: Liberally salt the brisket and chill for at least 1 hour.
- Step 2: Smear yellow mustard all over the brisket and then liberally sprinkle on the pork rub.
- Step 3: Smoke at 225°F until the internal temperature reaches 165°F. Spritz with an apple cider and water mixture every hour.
- Step 4: Remove the brisket, wrap in pink butcher paper, and return to the smoker until internal temperature reaches 190°F.
- Step 5: Remove the brisket and wrap a towel around it, and place it in a cooler for 1 to 2 hours.
- Step 6: Slice and serve!
🍽️ How To Serve
- You’ll want to make sure you reach an internal temperature of 190°F to 200°F. This will ensure the brisket is juicy and tender. This takes about 6 to 7 hours in the smoker for a 3½ lb brisket. Then it will need to rest for 1 to 2 hours, wrapped in the cooler.
- The meat will stay hot in the cooler. It is best served warm.
- For off-the-charts flavor, serve the brisket with homemade Carolina Mustard Sauce.
- It pairs perfectly with traditional BBQ sides such as Creamy Potato Salad, 4 Cheese Mac n Cheese, Slow-Cooker Corn on the Cob, and Classic Pasta Salad.
- This pork brisket makes amazing sandwiches, too.
🔥 How To Store and Reheat
- Wrap leftovers in foil and place in a container with an air-tight lid. Refrigerate for up to 5 to 6 days.
- Reheat the brisket slices in foil in a low-temperature oven (250°F) for about 15 to 20 minutes, or on the grill (indirect heat) until heated through.
- Leftovers can also be wrapped in butcher paper and frozen for up to 2 to 3 months. L
🙋🏽♂️ Frequently Asked Questions
Where is a pork brisket cut located?
Lower front of the shoulder. The same as beef.
What does a pork brisket taste like?
Somewhere between pork belly, pork tenderloin, and beef brisket. It is amazing. Plenty of folks say they prefer it to a beef brisket.
Is a pork brisket tender?
Very. Especially if you go with a Mangalitsa pork brisket. Very marbled and deeply flavorful. (Remember, use Discount Code LOON15 for 15% off!)
💨 Other Amazing Smoked Meat Recipes
Ready to make the best smoked meat in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Smoked Pork Brisket
Smoked pork brisket is a culinary delight, boasting tender, juicy meat infused with rich smoky flavors that melt in your mouth. When paired with zesty Carolina Mustard Sauce, the combination elevates the dish, adding a tangy kick that perfectly complements the savory brisket for an unforgettable barbecue experience.
Print
Pin
Rate
Servings: 8
Calories: 468kcal
Video
Equipment
- 1 Smoker
- 8 oz wood chips hickory, maple, or pecan
- 1 pan of water at the bottom of the smoker
- squirt bottle to spritz the brisket
- pink butcher paper
- towel and cooler
Ingredients
- 1 3.5 lb pork brisket boneless, trimmed of excess fat
- Kosher salt
- 1 cup yellow mustard
- 1 cup pork rub
- ½ cup apple cider vinegar
- Carolina mustard sauce for serving
Instructions
- Prepare your smoker with wood chips and place a pan of water on the bottom rack.
- Sprinkle salt all over the brisket. Place on a baking sheet and chill for at least one hour, or overnight. (No need to cover the brisket.)1 3.5 lb pork brisket, Kosher salt
- Smear yellow mustard all over the brisket and then liberally sprinkle on the pork rub. In a spritzer bottle, combine the apple cider vinegar with ½ cup water.1 cup yellow mustard, 1 cup pork rub, ½ cup apple cider vinegar
- Smoke the brisket, fat side up, until an internal temperature reaches 165°F, usually about 3 hours. Spray the brisket with the apple cider vinegar mixture once an hour.
- Remove the brisket from the smoker and wrap it in butcher paper.
- Return the wrapped brisket to the smoker and cook until an internal temperature reaches 190°F.
- Remove the brisket from the smoker and place it in a cooler (still in the wrapper) that has been lined with a clean towel. Wrap the towel over the brisket and close the cooler for 1 to 2 hours.
- Remove the brisket from the cooler and take off the butcher paper. Use a sharp knife to cut into slices.
- Serve at once with Carolina mustard sauce on the side (if desired).Carolina mustard sauce
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The rub can be made up to 3 weeks in advance. The Carolina mustard sauce can be made up to 1 week in advance.
The mustard acts only as a binder for the rub, it does not impart a mustard taste at all.
To wrap the brisket, place it in the middle of a rectangular piece of butcher paper, closest to you. Wrap the sides in over the brisket, and then gently turn the brisket over, like a present, until it is covered. See the video for reference.
Leftovers will keep covered in the fridge for 5 to 6 days. Wrap in foil and heat in a low-temp oven (250°F) until heated through, about 15 to 20 minutes. Or, nuke briefly in the microwave.
Nutrition
Calories: 468kcal | Carbohydrates: 21g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 4g | Sodium: 351mg | Potassium: 260mg | Fiber: 5g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 4mg | Calcium: 315mg | Iron: 11mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
Les says
Hi Kris!
As much as I love getting and trying your recipe emails, reading these notes about the main ingredient for a headliner recipe really floors me (I’m being nice):
* You most likely will not find a pork brisket in the meat department at your supermarket.
* Butchers often don’t carry them either, although you could always ask. He/she could probably order one for you.
These are true, but… you’re headlining a recipe that, for all intents and purposes, requires special ordering a cut of meat from one of your sponsors, because that’s the only way a reader can likely get it? At the very least, could you suggest an alternate cut like pork shoulder or pork belly? I know they aren’t exactly the same, but help us out a little here. 🙂
Kris Longwell says
Hi Les, thanks for the feedback. We are sorry if we offended you with this recipe. We try to vary the types of recipes we share with our readers/home cooks. Some are simple and easy to prepare on a busy weeknight, and others are a more unique, and require a little more effort. We only suggest a particular ingredient or kitchen tool if we truly feel it/they are exceptional. We do make a very small commission from Mangalitsa Estates (the pork provider mentioned in this recipe) but that is not why we suggested anyone order the pork brisket from them. The owner sent us the brisket and we prepared it and thought it was one of the best things we had ever made in our smoker. We were excited and wanted to share it. Unfortunately, at least as of now, the only way you can get your hands on a pork brisket is to order it from a pork provider such as Mangalitsa Estates or Porter Road. Its similar to our Miso Black Cod recipe. It’s a “special occasion” kind of recipe and requires some extra time, money, and effort. But, for some home cooks, they enjoy trying something new. I can’t suggest a substitute for pork brisket, other than pork belly, because there really isn’t anything like that we’ve ever tried. Again, sorry that our recipe and post upset you. Hopefully, there are lots more that you will find more suitable and will enjoy. And, thanks for reaching out to us. If you observe the holiday, we hope you and your loved ones have a wonderful Easter. Best, Kris & Wesley.