Chopped Prime Brisket Recipe

Trim and prepare

Trim excessive fat from the brisket, leaving about 1/4 inch of fat cap for flavor and moisture. Remove any large hard pieces of fat and silver skin. Pat the brisket dry with paper towels.

Apply dry rub

Combine all Dry Rub ingredients in a bowl and mix thoroughly. Generously coat the brisket on all sides with the rub, pressing it into the meat. Let the rubbed brisket rest at room temperature for 30–45 minutes, or refrigerate up to overnight for deeper flavor (bring back to room temp before cooking).

Preheat and prepare smoker or oven

If using a smoker, preheat to 225°F (107°C). If using an oven, preheat to 275°F (135°C). Position a drip pan in the smoker/oven and add a cup of water or a portion of the braising liquid to keep the environment moist.

Smoke/roast initial cook

Place the brisket fat-side up on the smoker grate or on a rack in a roasting pan. Cook until the internal temperature reaches about 160–170°F (71–77°C). This typically takes 4–6 hours at 225°F depending on size and equipment. Mop the brisket every 60–90 minutes with a few tablespoons of the braising liquid to maintain moisture and build flavor.

Braise/wrap

Once the brisket hits 160–170°F and has a nice dark bark, remove it and tightly wrap in heavy-duty foil or butcher paper along with 1 cup of the braising liquid (combine beef stock, apple cider vinegar, Worcestershire, soy sauce, and water). Return the wrapped brisket to the smoker/oven and continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender (probe slides in with little resistance). This can take an additional 2–4 hours.

Rest

Remove the wrapped brisket and let rest, still wrapped, in a cooler or warm place for 1–2 hours. Resting allows the juices to redistribute and the meat to become easier to chop.

Unwrap and separate

Unwrap the brisket and reserve the juices from the foil. If desired, skim off excess fat from the juices and whisk in the butter until melted to create a finishing au jus.

Chop

Using a large cutting board and a sharp knife, separate the point from the flat along the natural seam if not already done. Chop the brisket against the grain into bite-sized pieces — for chopped brisket aim for pieces about 1/2 to 3/4 inch. Combine flat and point pieces for textural contrast. If you prefer pulled texture, use forks to shred larger pieces.

Moisten and season

Place chopped brisket in a shallow pan. Sprinkle a few tablespoons of the reserved braising juices/au jus over the meat to keep it moist. Add up to 1/2 cup barbecue sauce if desired and gently fold to incorporate. Taste and adjust seasoning with salt and pepper to taste. Stir in chopped parsley for freshness.

Serve

Serve warm by the pound (as per menu section), with extra au jus or barbecue sauce on the side. Refrigerate leftovers within 2 hours; reheat gently with a splash of reserved juices to prevent drying.