Brisket Recipe

Trim and season

Pat the brisket dry with paper towels. Trim excess fat, leaving about 1/4-inch of fat cap to keep the meat moist during cooking. Combine kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a bowl. Rub the brisket all over with vegetable oil, then massage the dry rub generously into all surfaces. Let sit at room temperature for 30 minutes or refrigerate up to overnight covered.

Preheat oven or smoker

If using an oven, preheat to 300°F (150°C). If using a smoker, preheat to 225–250°F (107–121°C) with your choice of wood (oak, hickory, or mesquite) for smoke.

Sear (optional)

Heat a large Dutch oven or heavy skillet over medium-high heat with the butter and a little oil. When hot, sear the brisket fat-side down until deeply browned, 4–6 minutes; flip and brown the other side 3–4 minutes. Transfer the brisket to a roasting pan or leave in the Dutch oven.

Add aromatics and braising liquid

Scatter sliced onion, smashed garlic, thyme, and bay leaves around the brisket. Pour beef broth, apple cider vinegar, and Worcestershire sauce into the pan around (not over) the brisket to preserve the rub on top. Add a splash more broth if needed to come about 1/4–1/2 inch up the sides of the brisket.

Cook low and slow

Cover tightly with a lid or heavy-duty foil. In the oven, bake at 300°F (150°C) until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender, about 4–5 hours for a 4 lb brisket (times vary — check after 3.5 hours). In a smoker, maintain 225–250°F and smoke until the same internal temp, 6–10 hours depending on size and smoker. Start checking for tenderness once the internal temp is around 190°F.

Rest

Once tender, remove the brisket and keep covered loosely with foil. Let rest for at least 30 minutes (up to 1 hour). Resting redistributes juices and makes slicing easier.

Slice and finish

Discard thyme stems and bay leaves. Transfer the brisket to a cutting board. Trim any heavy exterior fat if desired. Slice against the grain into 1/4-inch thick slices for serving. Spoon some pan juices and onions over the sliced brisket and drizzle with a teaspoon of olive oil if desired.

Serve

Serve warm with pan jus on the side. Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.