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Easy Drum Smoker Chopped Brisket

8hr 20mins


1. Trim your whole packer brisket to your liking, apply 1 tbsp olive oil (or any binder you like) to each side of the brisket.
2. Apply ¼ of Imperial coffee stout rub first to the whole brisket then follow with the Mesquite peppercorn rub.
3. Run your drum smoker at 275f. Smoke the brisket until it hits 165f internal, then wrap with two layers of heavy-duty aluminum foil.
4. Place back on the smoker until the brisket reaches 205f internal.
5. Then place brisket in the oven on its lowest setting for 2 hours.
6. Remove from the oven an unwrap your fall apart tender brisket!
7. This recipe isn’t your average smoked brisket but is fantastic for just about anything. Brisket sandwiches, Chili, Tacos, the sky is the limit on this recipe!


•2 tbsp | Extra virgin olive oil
•¼ cup | Spiceology imperial coffee stout rub
•¼ cup | Spiceology Mesquite peppercorn lager rub

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