Smoked Prime Brisket Recipe

Trim and season

Trim excess fat from brisket leaving a thin 1/4-inch fat cap for moisture. Pat brisket dry with paper towel. Rub the surface with yellow mustard to help the rub adhere. In a bowl combine kosher salt, black pepper, garlic powder and smoked paprika; evenly coat brisket on all sides with the rub, pressing it in. Let rest uncovered in refrigerator for 1–2 hours or up to overnight (if overnight, remove and come to room temperature 1 hour before smoking).

Prepare smoker

Preheat smoker to 225°F (107°C). If using charcoal or pellet smoker, add hickory or oak wood chunks/chips. Ensure water pan is filled (if available) to maintain humidity.

Smoke low and slow

Place brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 165°F (about 5–6 hours for 4 lb brisket, but monitor by temp, not time). Maintain smoker at 225°F and replenish wood as needed.

Wrap (optional) and finish

Once brisket hits 165°F and has good bark, wrap tightly in butcher paper or heavy-duty foil to speed through the stall. Return to smoker and continue until internal temperature reaches 200–203°F and probe slides in with little resistance (about additional 2–3 hours depending on size).

Rest

Remove brisket from smoker and keep wrapped. Let rest in a cooler or warm place for at least 1 hour (up to 2 hours) to allow juices to redistribute. Save any accumulated juices for the au jus.

Slice

Unwrap and transfer to a cutting board. Trim any hard bark if desired. Slice brisket thinly against the grain into pieces sized for sandwiches (1/8–1/4 inch). Keep slices warm in foil while preparing sandwiches.

Make garlic mayo

In a bowl combine mayonnaise, finely grated garlic, lemon juice and Dijon mustard. Mix until smooth. Taste and season with salt and pepper to taste (about 1/4 to 1/2 tsp each). Cover and refrigerate until assembly.

Grill onions and peppers

Preheat a grill pan or grill to medium-high heat. Toss red onion rings and red pepper quarters with olive oil, 1 tsp salt and 1 tsp black pepper. Grill until softened and charred in spots: onions 6–8 minutes, turning; peppers 8–10 minutes until skins blister. Remove and set aside.

Toast buns and melt cheese

Butter cut sides of ciabatta buns lightly. Toast cut sides on a hot griddle or skillet until golden (1–2 minutes). To assemble open-faced, place a slice of cheddar on the bottom half of each bun and place under a broiler or on a hot skillet just until cheese melts (30–60 seconds).

Deglaze and combine

Place a medium saucepan over medium heat. Add the reserved brisket drippings (about 1 cup) and the beef stock. Add dry red wine if using, soy sauce or Worcestershire, smashed garlic clove and thyme. Bring to a gentle simmer, scraping any browned bits from the pan.

Reduce and finish

Simmer until flavors concentrate slightly, about 8–12 minutes. If you want a thicker jus, whisk cornstarch with cold water to make a slurry, then whisk into simmering jus and cook 1–2 minutes until slightly thickened. Strain through a fine mesh sieve into a warmed container and keep hot until serving.

Spread about 1 tablespoon of garlic mayo on the bottom half of each toasted ciabatta. Layer 3–4 slices of warm brisket on each bun, add 1 grilled red onion ring and a couple pieces of grilled red pepper. Top brisket with a slice of melted cheddar if not already melted on the bun. Add a leaf of iceberg lettuce, then crown with top bun. Serve immediately with a small cup (about 1/2 cup) of hot au jus for dipping.

Portion: make 6 handheld sandwiches. Leftover brisket can be kept warm and served family-style.