Memphis BBQ Beef Brisket

Cook Time

600 mins

Cooking Method






Prep Time

60 mins




1 Cup Beef Broth

1, 10-12 pound Brisket

1 bottle Louisiana Grills Sweet Rib Rub

Cooking Instructions

This Smoked Beef Brisket incorporates the sweet and tangy flavors that traditional Memphis Barbecue is known for. The beefy brisket is seasoned with Louisiana Grills Sweet Rib Rub delivering a pleasing blend of smoky and tangy barbecue that will rival any dish served up on Beale St. Enjoy with a roll or cut it up for some brisket tacos.

How to Trim a Whole Brisket

  1. Remove the brisket from the refrigerator right before you are about to trim it. Trimming a cold brisket is easier than trimming a room temperature brisket. Flip it over so that the pointed end of the meat is facing under.
  2. Cut away any silver skin or excess fat from the flat muscle and discard. Next, there will be a large, crescent shaped fat section on the flat of the meat.
  3. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. Flip the brisket over and trim the fat cap to ¼ inch thick. 

Best Wood Pellets for Brisket

The Competition Blend which combines a blend of maple, hickory and cherry hardwoods in the perfect mix of sweet, savory and tart that goes great with this Memphis style brisket.

  1. Generously season the trimmed brisket point on all sides with the Sweet Rib Rub. Allow the brisket to sit for 30 minutes for the seasonings to settle.
  2. Pour the beef broth in the spray bottle and set aside.
  3. Start up your Louisiana Grills smoker or wood pellet grill. Once it’s fired up, set the temperature to 225°F. Place the brisket in the smoker, insert the smoker’s attached temperature probe, if you have one, and set the brisket to cook for about 6-8 hours or until the internal temperature reaches 165°F. Spray the brisket with the beef broth every 2 hours to keep it moist.
  4. Once the brisket reaches 165°F, remove from the smoker, wrap in peach butcher paper folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 3-4 hours, or until the brisket reaches 200°F.
  5. Remove the brisket from the smoker and allow it to rest for at least one hour before serving.

Special Tools

  • Peach Butcher Paper
  • Spray bottle


Inject your brisket the night before with a mix of melted butter, beef broth, and Worcestershire sauce for an incredibly juicy brisket.

Diet Info

  • Low Carb