You don’t need a giant brisket or an all-night cook to make tender, smoky brisket at home! This Smoked 3 Pound Brisket is perfect when you’re cooking for a smaller crowd. It’s smoked low and slow at 250°F, then wrapped to help keep the meat juicy and tender.
I used a combination of hickory and cherry wood for a deep smoky flavor with just a touch of sweetness.
Smoked 3 Pound Brisket
Ingredients
- 1 brisket, approximately 3 pounds
- 1 tablespoon yellow mustard or Worcestershire sauce
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, optional
- 1/4 to 1/2 cup beef broth
- 2 tablespoons beef tallow or butter
- Hickory and cherry wood chunks for smoking
How to Smoke a Small Brisket
1. Prepare the Brisket
Trim away any large pieces of hard fat, leaving approximately 1/4 inch of the fat cap on the brisket.
Lightly coat the brisket with yellow mustard or Worcestershire sauce. This acts as a binder and helps the seasoning stick to the meat.
Combine the salt, pepper, garlic powder, onion powder, smoked paprika and cayenne. Season the brisket generously on all sides.
2. Prepare the Kamado Joe
Set up your Kamado Joe for indirect cooking and stabilize the temperature at 250°F.
Add hickory and cherry wood chunks to the charcoal. We like approximately two parts hickory to one part cherry. Hickory gives the brisket that classic barbecue flavor while cherry adds a slightly sweeter smoke and helps develop a beautiful dark bark.
3. Smoke the Brisket
Place the brisket on the grill and close the lid. Smoke at 250°F for approximately 2 to 3 hours.
You’re looking for a dark, well-developed bark and an internal temperature somewhere around 160°F to 170°F.
Don’t wrap the brisket based on temperature alone. If the bark hasn’t developed yet, leave it on the smoker a little longer.
4. Wrap the Brisket
Small briskets can dry out more easily than full-size briskets, so wrapping helps retain moisture.
Place the brisket on a large piece of heavy-duty aluminum foil. Add 1/4 to 1/2 cup beef broth and 2 tablespoons of beef tallow or butter.
Wrap the brisket tightly and return it to the smoker.
5. Cook Until Tender
Continue cooking at 250°F to 275°F for another 1 1/2 to 3 hours.
Begin checking the brisket for tenderness when the internal temperature reaches about 195°F.
The brisket is ready when a temperature probe slides easily into the thickest part of the meat with very little resistance. This usually happens somewhere between 198°F and 205°F.
Don’t cook brisket strictly by temperature. Tenderness is the best indication that it’s finished.
6. Rest the Brisket
Remove the brisket from the smoker but leave it wrapped.
Rest for at least 1 hour. For even better results, let it rest for 1 1/2 to 2 hours.
You can place the wrapped brisket inside a small cooler lined with a towel to help keep it warm while it rests.
7. Slice and Serve
Slice the brisket against the grain just before serving. Spoon a little of the flavorful juice from the foil over the sliced brisket for even more flavor.
How Long Does a 3 Pound Brisket Take to Smoke?
At 250°F, plan on approximately 4 1/2 to 6 hours of cooking time for a 3 pound brisket, plus another 1 to 2 hours for resting.
Every brisket cooks differently, so always cook according to internal temperature and tenderness rather than relying entirely on time.
Tips for Smoking a Small Brisket
- Don’t skip the wrap. Smaller briskets have less mass and can dry out more quickly.
- Use a meat thermometer. Start checking for tenderness around 195°F.
- Give yourself extra time. A finished brisket can be held warm much more easily than an undercooked brisket can be rushed.
- Let it rest. Cutting immediately can cause much of the juice to run out onto the cutting board.
- Slice against the grain. This makes a big difference in how tender the brisket feels when you eat it.
What Wood Is Best for Smoking Brisket?
Oak, hickory, pecan and cherry are all excellent choices for brisket. For this recipe, we used hickory and cherry. Hickory provides the stronger traditional barbecue flavor while cherry adds a milder sweetness and beautiful color.
This smaller smoked brisket is perfect when you’re craving real barbecue but don’t need enough brisket to feed the entire neighborhood!
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