Smoked Brisket

Smoked Brisket

In this world of smoked brisket, patience is not just a virtue but a secret ingredient. The slow, low-and-slow cooking process transforms a simple cut of meat into a delicacy that captivates the senses. So, prepare to embark on a journey where the art of smoking meets the primal allure of beef, as we delve into the mouthwatering realm of smoked brisket – a culinary experience that's bold, robust, and utterly unforgettable.


3.5 lbs brisket

Brisket Rub

2 Tbsp garlic powder

2 Tbsp onion powder

2 Tbsp paprika

2 Tbsp chili powder

2 Tbsp salt

2 Tbsp black pepper

2 Tbsp brown sugar


1 cup beer

1/4 cup apple cider vinegar

1/4 beef stock

5 Tbsp butter melted

Parchment paper 

4-5 wood pieces for smoking 4" X 4" or smaller but enough to line bottom of inner pot

You will use your inner pot rack that is included with your Rockpot.



1. In a bowl, mix spices together for rub

2. Rub meat entirely on all sides, let stand to room temp

3. Mix glaze and set aside in bowl

4. Line bottom of inner pot with parchment and add flavored smoking wood chips to inner pot and place rack on top

5. Place prepared brisket on top of rack and cover with inner lid

6. Place prepared inner pot on the Rocktablet while heating for 30 minutes

7. Transfer inner pot to Rockpot and close

8. After 2.5 hours glaze top of brisket and cover and  close, glazing every 2 hours until 8 hours of cooking is completed.

9. Remove meat, slice and serves 4-6  Enjoy! 


Heating the RockTablet on stovetop:

Place RockTablet on the largest burner. Place inner pot on top of the RockTablet.
Turn the heat on high. Heat the RockTablet for 30 minutes with inner pot sitting on the stone. After 30 minutes, turn off heat, remove inner pot from stone.
Place HOT RockTablet in the bottom of the RockPot. Put the inner cooking pot (full of hot food) in the RockPot on the hot stone. Close the RockPot and latch the lid.


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