How to Make a Perfect Brisket on a Drum Smoker
There’s nothing quite like a perfectly smoked brisket—the rich, smoky aroma, the tender, juicy slices, and that beautifully barked exterior. If you’re looking to take your BBQ game to the next level, cooking brisket on a drum smoker is a great way to achieve competition-worthy results right in your backyard.
Using Big Poppa’s Competition Brisket & Steak Seasoning, this method ensures deep flavor penetration and a mouthwatering bark that will impress any BBQ lover. Plus, with the overnight smoking method and a simple wrap-and-bake finish, you’ll get that perfect bite without the stress.
The key to an evenly cooked brisket? A low and slow approach with consistent temperature control. Big Poppa recommends using a heat deflector with a water pan to help maintain moisture and balance heat distribution. Once the brisket reaches around 165°F, it's wrapped in butcher paper and finished in the oven for that fall-apart tenderness.
Whether you’re smoking for a competition or a backyard gathering, this foolproof method will leave you with a brisket that’s juicy, flavorful, and absolutely delicious. Ready to fire up your drum smoker? Let’s get started!
Drum Smoked Brisket with Big Poppa’s Signature Flavor
Big Poppa
12-14
30 minutes
12-14 hours
American BBQ
Smoked Meats
Smoked low and slow on a drum smoker, this brisket is packed with rich, smoky flavor and a perfect bark thanks to Big Poppa’s Competition Brisket & Steak Seasoning. Wrapped and finished in the oven, this foolproof method guarantees juicy, tender slices every time.
Ingredients
1 whole brisket (12-15 lbs)
Big Poppa’s Competition Brisket & Steak Seasoning
Avocado oil spray
Butcher paper
Water or choice of spritz (tallow, apple juice)
Directions
Preheat the smoker to 210°F. If using a heat deflector, place a foil pan filled with water on top of it, beneath the cooking grate, for even heat distribution.
Trim the brisket by removing excess fat and silver skin to ensure even cooking and better bark formation.
Season generously on all sides with Big Poppa’s Competition Brisket & Steak Seasoning. Press the seasoning in, then lightly spray with avocado oil to help it adhere.
Place the brisket on the smoker fat-side down. Close the lid and let it smoke overnight, maintaining a consistent temperature.
Monitor the internal temperature with a meat probe. Once the brisket reaches around 165°F, carefully remove it from the smoker.
Wrap the brisket tightly in butcher paper, spritzing the paper with water, tallow, or apple juice for added moisture.
Preheat the oven to 250°F.
Bake the wrapped brisket in the oven until the internal temperature reaches 202°F.
Rest the brisket by lowering the oven temperature to 150°F or the “warm” setting. Allow it to rest inside the warm oven for an hour to help redistribute juices.
Slice against the grain and serve warm with your favorite BBQ sides!
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