Chopped Brisket Recipe

Prepare brisket

Remove brisket from refrigerator and let sit at room temperature for 30–45 minutes while you prepare rub and smoker. Trim excess fat to about 1/4" thickness; remove any large silver skin. Pat meat dry with paper towels.

Apply binder and rub

Lightly coat the entire brisket with yellow mustard (this acts as a binder; it will not taste mustardy once smoked). Combine the Magic Dust rub ingredients in a bowl and mix thoroughly. Generously apply the rub to all surfaces of the brisket, pressing to adhere. Let rest 15 minutes to allow rub to set.

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). Use a combination of hardwoods such as oak, hickory, or pecan; a little fruit wood (apple) pairs nicely with the Apple City sauce.

Smoke brisket

Place the brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the flat (away from fat). Smoke until internal temperature reaches 155–165°F (68–74°C), roughly 6–8 hours depending on size and smoker. Spritz with apple cider vinegar or water every 60–90 minutes if desired to maintain surface moisture.

Wrap and continue cooking

When the brisket reaches about 155–165°F or when the bark has developed and you hit a stall, wrap tightly in aluminum foil or butcher paper with a little beef broth (about 1/4 cup) to help carry-through. Return to smoker and continue until internal temperature reaches 200–205°F (93–96°C) and probe slides in with little resistance, another 2–4 hours.

Rest

Remove wrapped brisket from smoker and rest in a cooler or warm place for at least 1 hour (up to 2 hours). Resting allows juices to redistribute.

Combine kosher salt, ground black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and cayenne in a small bowl. Mix until evenly distributed. Use immediately to rub on brisket as described above. Store any leftover rub in an airtight container for up to 3 months.

While the brisket finishes or during the resting period, make the sauce. In a medium saucepan combine ketchup, apple cider vinegar, apple butter, brown sugar, Worcestershire sauce, hot sauce (if using), smoked paprika, salt, and black pepper. Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat, then reduce heat to low and simmer 10–15 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust sweetness, acidity, or heat as desired. Keep warm or cool and refrigerate if making ahead.

Chop brisket

Unwrap the rested brisket. Separate the point and flat as desired. Using a sharp slicing knife, slice against the grain into 1/4"–1/2" slices. Then chop the slices coarsely across the grain into bite-sized pieces to make 'chopped brisket.' Reserve any juices from the foil.

Moisten and season

Place chopped brisket in a large bowl or shallow pan. Add a few spoonfuls of reserved pan juices or beef broth (start with 1/4 cup) and toss gently to moisten — add more if needed but avoid making it soupy. Taste and sprinkle a little extra Magic Dust or salt/pepper if desired.

Dress with Apple City Red Sauce

Toss about 1/3–1/2 cup of the warm Apple City Red Sauce per pound of chopped brisket, or serve sauce on the side for guests to add. The goal is to coat the brisket with glossy sauce but not drown it; adjust quantity to taste.

Garnish and serve

Transfer chopped brisket to a serving platter or trays. Garnish with chopped fresh parsley if using. Serve hot with extra Apple City Red Sauce on the side and traditional accompaniments (bread, pickles, coleslaw).