How to Smoke a 6 Pound Brisket – Step By Step

Smoking a brisket is an art form. It takes time, practice, and the right tools to make the perfect brisket. In this step-by-step guide, I’ll show you how to smoke a 6 pound brisket like a pro.

So fire up your smoker and let’s get started!

Here are the steps to smoke a 6 pound brisket:

  1. Select the right brisket
  2. Trim fat from the brisket. Do not remove all the fat, as it will help keep the meat moist while smoking.
  3. Season the brisket
  4. Place the brisket in the smoker, fat side up.
  5. Remove from smoker and allow to rest for 30 minutes before slicing and serving.

In the rest of this article, you can find out how to implement the above process in detail. Then let us go down.

Smoking a 6 Pound Brisket

Smoking a brisket is a challenging task that can often result in an overcooked or undercooked piece of meat.

It’s hard to know exactly how long to smoke a brisket for, and if you’re not careful it can easily turn into a dry, tough disaster.

I’ve smoked hundreds of briskets and have perfected the process.

In this guide we’ll show you how to smoke a 6 pound brisket like a pro, so you can enjoy tender, juicy meat every time.

What you are going to need

  • A 6 pounds brisket 
  • A pellet grill 
  • Olive oil 
  • Garlic powder
  • Mustard cream or oil.
  • Six tablespoon salt
  • Two tablespoon paprika 
  • Four tablespoons of black pepper
  • Tomato sauce
  • Two tablespoons of Onion powder.
  • One onion is sliced into two.
  • Thermometer 

Step 1 – Select a brisket. 

Here, when selecting a brisket, you have to follow several guidelines. These briskets are from the two different muscles of the cow. 

There are two parts of the brisket, the point and the flat, which have varied layers of marbling.

The American Wagyu is a variety of the most expensive. It has an incredible marbling. And also, the USDA rates are excellent. But if you choose a Grass-fed one, you have to think twice as it has minimal fat in the inner muscles.

The quality and the grade of the brisket you chose directly affect the final product. So you have to be more intelligent in making choices.

Step 2 – Trimming the fat

It would be best if you made your brisket clean before you prepared it for cooking. Just wash it well and keep it for a while. 

Then you have to remove the fat pockets on either side of the brisket and be sure the silver skins are not left on the brisket. The more you remove fat means, the more pleasant taste you can have.

But here, you must keep in mind to leave about 1 centimeters fat to paste your garnishments. Make sure that your filet knife is sharp and make the best cut.

Step 3 – Seasoning the brisket

This is the most crucial process of smoking a 6 pounds brisket. Here you have to pay more attention to the ingredients you use for the garnishment. 

At first, rub the entire surface with olive oil well. If you do not have olive oil or do not like it, you can use mustard oil, avocado oil, or even chili sauce. 

Then mix garlic powder with mustard cream well. Add some olive oil to it. Then you can make a tasty paste and rub it in every part of the brisket. 

Then you have to sprinkle the other spices on your brisket. First, add two tablespoons of paprika. Then four tablespoons of black pepper. If you need it to be spicier, you can add more chili powder or sauce. If you do not like it, you can avoid using black pepper or reduce the amount. 

Then add salt as you like. It is up to your choice. I usually add two tablespoons of salt, and that is my taste. Yours can be different. 

Finally, you can again add olive oil to the brisket more time and sprinkle the onion power on it. Then keep it for 30-45 minutes until it gets seasoned. 

Step 4 – Preparing the pellet grill and smoking the brisket

Before we smoke the meet, we have to preheat the smoker. You have to preheat it for about 30 minutes at 225-250 degrees F and prepare it for smoking.

Here I like it if you choose a pellet grill to smoke the 6 pounds brisket as this type of smoker creates the best-smoked meet.

What is the wood you prefer in your smoker? They should have a good flavor. Otherwise, they will not increase the smell of your smoked brisket. 

I prefer apple wood more as it has a sweet flavor. Except for them, you can add any wood which can make your brisket sweeter. Put the sliced onion on the fire to make it taste more.

According to your preference, you can wrap it or not. It is your choice. If you cover the brisket, you can minimize the smoking time. If you want to wrap it, use pink butcher paper for the best results.

But the unwrapped smoked briskets have the best texture with the blacked crispy bark. And in the unwrapped mode, you can spray the liquid garnishments on your brisket to make it more flavorful. That is also optional, and here I prefer my 6 pounds brisket without wrapping.

When smoking the brisket, you should let it cook calmly as it takes time. The cooking time will vary according to the type and the size of the brisket and its quality. We usually smoke 6 pounds of brisket for up to 9-10 hours at 250 degrees. 

Step 5 – Let the brisket rest before serving

I remind you not to be nervous, wait until it gets the most awesomely cooked, and let it be smoked for about 9 to 10 hours. 

If the thermometer shows the internal temperature is not lower than 195 degrees F, it is time for you to remove it from the smoke. Do not let it get more than degrees F in internal temperature.

Then leave it for about 30 to 45 minutes rest to cool it. If you are in a hurry to slice it quickly after taking out from the smoke, all the juicy flavors will come out without staying in the meet. It needs time to absorb that; otherwise, everything would be useless. 

You can slice your smoked brisket as you wish but make sure the size of the slices is okay with the number of people you have in your dining. 

It will be so lovely and cute in 1 to 2centimetress wide slices. You can have it with tomato sauce or whatever you prefer. Even hot sauce will give you a more spicy taste.


So, there you have it. Our guide to smoking a brisket like a pro.

It’s not as hard as it might seem and with the right tools and tips, you can create an amazing smoked brisket that will wow your friends and family.

Are you ready to try it out? I hope so!

If you have any questions or run into any problems along the way, be sure to let me know in the comments below.

And once again, happy smoking!