Mardi Recipe

Trim and Dry

Trim excess hard fat from the brisket, leaving about 1/8–1/4 inch fat cap for flavor. Pat the brisket very dry with paper towels.

Make Dry Rub

In a bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked or regular paprika, and brown sugar. Mix thoroughly to distribute the sugar and salt evenly.

Apply Mustard and Rub

Spread yellow mustard evenly over all surfaces of the brisket—this acts as a binder for the rub. Sprinkle the dry rub liberally and massage it into the meat, covering top, sides, and the fat cap. Allow to rest at room temperature for 30 minutes, or refrigerate uncovered for up to 4 hours for deeper penetration.

Optional Marinade

If using liquid smoke and Worcestershire, whisk together apple cider vinegar, Worcestershire sauce and liquid smoke and brush lightly over the brisket before applying the rub (omit if you want pure smoked flavor).

Preheat Smoker or Grill

Preheat your smoker to a steady 225°F (107°C). If using a charcoal grill, set up for indirect heat and maintain 225–250°F. Add hardwood (oak, hickory, pecan, or fruitwoods) for smoke.

Place Brisket

Place the brisket fat-side up on the smoker grate over indirect heat. Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets and bone.

Smoke Low and Slow

Smoke the brisket at 225°F (107°C). Plan on about 1.25–1.5 hours per pound as a guideline (for a 4-lb brisket expect roughly 5–6 hours), but rely on internal temperature rather than time.

Monitor Temperature

Smoke until the internal temperature reaches about 155–165°F (68–74°C). During this phase the brisket will develop a dark bark and go through the stall.

Prepare Basting Mop

While smoking, combine beef or chicken stock, apple cider vinegar, brown sugar, hot sauce (if using), salt and pepper in a small pot or bowl. Keep warm and stir to dissolve the sugar.

Baste Periodically

Every 45–60 minutes during the smoking process, open the smoker and lightly mop or brush the mop mixture onto the brisket to maintain moisture and add flavor. Avoid over-opening—quickly baste and close the smoker.

Wrap (Texas Crutch) — Optional

When the internal temp stalls around 155–165°F and the bark is set, wrap the brisket tightly in heavy-duty aluminum foil or butcher paper with a few tablespoons of the mop liquid added inside. Return to the smoker to continue cooking. Wrapping speeds through the stall and helps retain moisture.

Cook to Tender

Continue cooking (wrapped) until the internal temperature reaches 200–203°F (93–95°C) and a probe slides into the meat with little resistance (like warm butter). For an unwrapped finish, target 195–203°F depending on texture preferred.

Rest

Remove the brisket from the smoker. If wrapped, keep it wrapped and place in a cooler or warm oven (turned off) for at least 1 hour (up to 2 hours) to rest and reabsorb juices. If unwrapped, tent loosely with foil for 45–60 minutes.

Make Finishing Sauce (Optional)

While brisket rests, combine ketchup, apple cider vinegar, brown sugar, Worcestershire, hot sauce and smoked paprika in a small saucepan. Simmer gently 5–8 minutes until slightly thickened. Taste and adjust seasoning.

Slice and Serve

Unwrap the brisket and transfer to a cutting board. Separate the point from the flat if needed. Slice the flat against the grain into 1/4-inch thick slices. For the point, slice or pull as preferred. Serve with the finishing sauce on the side and any additional mop as desired.