Oak Smoked Beef Brisket

by Zarina
Oak Smoked Beef Brisket

My hubby got a BBQ for his 40th b’day present a couple of years ago, not just any old BBQ, the ultimate, the one and only. Big Green Egg @biggreenegguk. This particular recipe won’t work in a conventional oven. You really do need a BBQ. Brisket made in the oven needs to be slow-cooked for 5 hours+ in a stoneware pot with stock and lots of onions, in my opinion.

Typically brisket is served with a classic BBQ sauce, but this time, we made burgers with slices of brisket, lettuce, balsamic tomatoes, crispy onions, mayo, and jalapeño mustard… 😋

Oak Smoked Beef Brisket

Oak Smoked Beef Brisket

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1.2 kg trimmed brisket - I used the one from @daylesfordfarm from @ocadouk
  • 3 tbsp Kosher salt
  • 3 tbsp cracked black pepper
  • Spritz mixture:
  • 1/4 cup Worcestershire sauce
  • 1/4 cup water (OPTIONAL)


1. Season meat all over with salt and pepper, leave out of the fridge for 1 hour before cooking
2. Add your wood chips (we used oak) and get your grill to a temperature of 250°
3. Place meat fat side down on the grill over indirect heat. Place a drip pan half full of water directly under the meat.
4. Your meat should take about approx. 1.5 hours per half kilo
5. Make sure you keep a consistent temperature in your smoker, so the brisket cooks evenly. Do not keep opening to check
6. Spritz your meat if you feel like its drying out but only after 2 hours of cooking
7. Once the meat has reached an internal temperature of 190°C at the thickest part it’s done, wrap in foil and rest 10 mins
8. Transfer to carving board, slice brisket against the grain about 1/2” thick

TIP: Do not keep opening the lid to check on it because you will release heat, smoke, and moisture that would otherwise cook your meat faster. If you’re lookin’, it ain't cookin’!!!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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