Camping Brisket in a Bullet Smoker

Camping Brisket in a Bullet Smoker

Are you planning a camping trip and wondering how you can enjoy delicious brisket? Camping brisket in a bullet smoker is the perfect solution for outdoor cooking. A bullet smoker is a portable, easy-to-use smoker that can be used to cook brisket while enjoying the great outdoors. In this article, we'll discuss the steps to take when camping brisket in a bullet smoker.

Introduction to Bullet Smokers

A bullet smoker is a type of vertical smoker that is perfect for camping trips. This compact, portable smoker is designed to give you delicious, smoky flavors in a small package. In this article, we will guide you through the process of smoking a brisket in a bullet smoker while camping.

How Bullet Smokers Work

Bullet smokers have a simple yet effective design. They feature a charcoal chamber at the bottom, a water pan in the middle, and a cooking grate at the top. The heat and smoke generated from the charcoal rise up, passing through the water pan, which helps to regulate temperature and humidity. Finally, the smoke and heat cook the meat on the grate, infusing it with a delicious smoky flavor.

A bullet smoker at a camp site cooking a brisket

Advantages of Bullet Smokers

Bullet smokers are perfect for camping because they are portable, easy to set up, and provide excellent temperature control. Additionally, their vertical design makes efficient use of space, allowing you to smoke larger cuts of meat, like brisket, without taking up too much room.

Preparing Your Brisket for Camping

Choosing the Right Cut

When selecting a brisket, look for one with a thick, even layer of fat and a deep red color. This indicates that the meat is well-marbled and will result in a tender, juicy finished product. A whole brisket, also known as a packer's cut, is ideal for smoking, as it includes both the point and flat sections.

Seasoning the Brisket

For a simple yet flavourful brisket, we recommend using Four Monkeys Homebase and Bulldozer BBQ Midnight rubs. Applys the rub generously to the entire surface of the brisket, patting it into the meat to ensure even coverage.

How to Trim a Brisket

Before seasoning, trim the fat cap on your brisket to a thickness of about ¼ inch. This will allow the rub to penetrate the meat and promote even cooking. Remove any large areas of hard fat or silver skin, as these will not render during the smoking process.

Setting Up Your Bullet Smoker

Choosing the Right Fuel

For bullet smokers, lump charcoal is the preferred fuel source because it burns hotter and more evenly than briquettes. Additionally, lump charcoal produces less ash, making it easier to maintain a clean cooking environment.

Controlling the Temperature

Controlling the temperature in a bullet smoker is crucial for achieving the perfect brisket. Use the bottom vents to regulate airflow and adjust the temperature. Open the vents for higher temperatures and close them for lower temperatures. Aim for a consistent smoking temperature between 225°F and 250°F.

Water Pan Usage

The water pan in a bullet smoker serves two purposes: maintaining a consistent temperature and adding humidity to the cooking chamber. Fill the water pan with hot water before placing it in the smoker. This will help to stabilize the temperature more quickly and promote even cooking.

Smoking the Brisket

Brisket Smoking Techniques

Place the seasoned brisket on the cooking grate with the fat cap facing up. This will allow the fat to render and baste the meat as it cooks. Insert a meat thermometer into the thickest part of the brisket to monitor its internal temperature throughout the smoking process.

Monitoring the Smoke

Maintain a consistent, thin blue smoke throughout the cooking process by adding wood chunks or chips to the charcoal. Avoid thick, white smoke, as this can cause the meat to taste bitter. Popular wood choices for smoking brisket include oak, hickory, and mesquite.

Wrapping the Brisket

When the internal temperature of the brisket reaches around 150°F, it's time to wrap it in aluminum foil or butcher paper. Wrapping the brisket helps to preserve moisture, speeds up the cooking process, and prevents the meat from absorbing too much smoke.

The Stall

The stall is a period during the smoking process where the temperature of the meat plateaus, typically around 160°F. This can last for several hours and is caused by evaporative cooling. Wrapping the brisket, as mentioned earlier, can help to push through the stall more quickly.

Testing for Doneness


The ideal internal temperature for a finished brisket is between 200°F and 205°F. However, temperature alone is not the only indicator of doneness.

The Probe Test

Use a probe or a skewer to test the tenderness of the brisket. It should slide in and out of the meat with minimal resistance, similar to probing a stick of softened butter.

Resting and Slicing the Brisket

Resting the Meat

Once the brisket is cooked to perfection, remove it from the smoker and let it rest for at least 30 minutes to an hour. This allows the juices to redistribute and results in a more tender, juicy brisket. Wrap your brisket in a brisket towel and then place in your cooler for best results.

Slicing Techniques

When slicing the brisket, first separate the point and flat sections by cutting along the fat seam. Slice the flat section against the grain into ¼-inch-thick slices, and cut the point into bite-sized chunks or shred it for sandwiches.


Smoking a brisket in a bullet smoker while camping is a rewarding and delicious experience. With proper preparation, temperature control, and patience, you can achieve a tender, smoky, mouth-watering brisket that will impress your fellow campers and elevate your outdoor cooking game.


  1. How long does it take to smoke a brisket in a bullet smoker? The smoking process can take anywhere from 8 to 12 hours, depending on the size of the brisket and the smoker's temperature settings. It's essential to be patient and let the brisket cook low and slow for the best results.
  2. Can I use a store-bought barbecue sauce on my smoked brisket? Absolutely! Feel free to use your favorite store-bought barbecue sauce or make your own. You can apply the sauce during the last hour of cooking or serve it on the side for dipping.
  3. What sides go well with smoked brisket? Classic sides for smoked brisket include coleslaw, baked beans, potato salad, cornbread, and grilled or roasted vegetables. Choose your favourite sides to complete your camping feast.

  4. How should I store leftover smoked brisket? Wrap the leftover brisket tightly in aluminum foil or plastic wrap and store it in a refrigerator or cooler with ice. It can be kept for 3 to 4 days. To reheat, place the wrapped brisket in a 250°F oven or smoker until warmed through, or heat individual slices in a skillet or on a grill.

  5. Can I use a bullet smoker for other types of meat? Yes, bullet smokers are versatile and can be used for smoking various meats, including pork shoulder, ribs, chicken, turkey, and even fish. The same principles of low and slow cooking, temperature control, and smoke management apply to these meats as well.

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