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Double Smoked Chopped Brisket

I have cooked and documented a 15 lb brisket that I cooked overnight in an electric smoker. When it got finished, I chopped it up and re-smoked it for about 30 minutes to add some additional smoke flavor throughout.
Course Entree
Cuisine Hot Smoking
Prep Time 20 minutes
Cook Time 18 hours
Servings 10 -12
Author Jeff Phillips


  • Large packer brisket (, untrimmed (9-17 lbs))
  • Yellow mustard
  • Jeff’s original rub recipe
  • Jeff’s Texas style rub recipe



  • Score the fat cap down to meat in a crosshatch pattern - 1 inch increments
  • Massage about 2 TBS of mustard and about 3-4 TBS of Jeff's rub onto the top and bottom side of the brisket


  • Preheat smoker to 225°F
  • Place brisket fat side up on smoker grate
  • Place pan under brisket if possible to catch juices
  • Apply smoke for at least 6 hours
  • Smoke cook brisket for about 16 to 18 hours or until it reaches 200°F in the flat
  • Remove brisket from smoker when finished and cool for 30 minutes on counter

Chop and Re-smoke

  • After cooling, separate flat from point
  • Remove fat cap from top of flat
  • Chop remainder of flat and put meat into a foil pan
  • Add half of defatted juices back into chopped meat
  • Place pan of chopped brisket back into smoker for 30 minutes

Finish Up and Serve

  • Add more of the defatted juices if needed and season with Jeff's Texas style rub to taste
  • Serve immediately with warm barbecue sauce on the side