Beef Brisket Platter Recipe
Seasoned, slow smoked, and hand sliced our Award Winning Brisket is dripping with flavor.
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Ingredients
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Brisket
Rub & Injection
Smoking & Fuel
Mop & Sauce
Plating & Sides
Method
Brisket
- 1
Trim
Start with a whole packer brisket (approx. 10 lbs). Trim excess hard fat so there is an even ~1/4-inch layer of fat across the fat cap; trim silver skin and any ragged edges so the brisket lays flat and cooks evenly.
- 2
Tie
If the point and flat are flared or separate, use butcher twine to tie the brisket at 2–3 places to maintain a compact shape for even smoke and heat penetration.
- 3
Rub & Injection
- 4
Make the rub
In a bowl combine 0.25 cup kosher salt, 0.25 cup coarse black pepper, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, 2 tbsp dark brown sugar and 1 tsp cayenne. Mix thoroughly until even.
- 5
Inject
Combine 1 cup beef broth, 2 tbsp Worcestershire sauce and 1 tsp garlic powder in a container and stir. Using a meat injector, inject the mixture into the thicker parts of the brisket (especially the point) in several short deposits so liquid distributes evenly. Wipe away any excess.
- 6
Apply rub
Generously massage the prepared dry rub all over the mustard-coated brisket, covering all exposed surfaces and the edges. Press the rub into the meat so it adheres.
Smoking & Fuel
- 7
Preheat smoker
Preheat your smoker to a steady 225°F (107°C). If using a charcoal smoker, light charcoal and add 4 lbs of charcoal; place a water pan with 1 liter of water between heat source and meat to stabilize temperature and add moisture. Add 4–6 hickory or oak wood chunks on top of coals or in the smoker box for a clean, savory smoke flavor.
- 8
Initial smoke
Place the brisket fat-side up on the smoker grate with the thicker end toward the hotter side of the smoker. Smoke at 225°F–250°F (107°C–121°C). Maintain steady temperature and add wood chunks/charcoal as needed. Plan 1 to 1.5 hours per pound as a guideline; for a 10 lb brisket expect ~10–15 hours total depending on variables. Do not rush by cranking heat.
- 9
Spritz / Mop
Every 60–90 minutes after the first 2 hours, lightly spritz or mop the brisket with the mop mixture: combine 1 cup apple cider vinegar, 0.5 cup beef stock, 1 tbsp Worcestershire, 1 tsp coarse black pepper and 1 tsp kosher salt. Use a spray bottle or mop brush to lightly coat the surface — this helps with bark development and moisture. Avoid over-saturating the bark.
- 10
Look for stall and wrap (Texas crutch)
When internal temperature stalls around 155°F–165°F (often after several hours), and the bark is well-developed, wrap brisket tightly in butcher paper (preferred for a better bark) or heavy-duty foil. Return to smoker and continue cooking. Wrapping speeds through the stall and preserves moisture.
- 11
Finish to target temp
Continue cooking wrapped brisket until internal temperature reaches 200°F–205°F (93°C–96°C) and probe feels tender with little resistance — probe should slide in like softened butter. For a 10 lb brisket this commonly occurs near the end of the 10–15 hour window.
Mop & Sauce
- 12
Reduce mop as sauce (optional)
If you’d like a finishing sauce, place any accumulated pan drippings or the remaining mop mixture into a small saucepan. Simmer gently over medium-low heat until reduced by about one-third and slightly thickened; adjust seasoning with salt and pepper to taste. Reserve 1 cup for serving.
- 13
Rest (critical)
When brisket reaches target tenderness and temperature, remove from smoker and keep wrapped. Place wrapped brisket into a cooler or insulated container and let rest for at least 1.5–2 hours (up to 3 hours). Resting lets juices redistribute and firms the brisket for cleaner slicing.
Plating & Sides
- 14
Unwrap and separate
After resting, unwrap the brisket. Separate the point from the flat if you prefer (use a long slicing knife). Note the grain direction in both flat and point — the point’s grain often runs differently from the flat.
- 15
Slice
Slice the flat thinly against the grain (about 1/8–1/4 inch slices) for tender lean slices. For the point, trim into thicker slices or chop across the grain for juicy burnt ends. Keep slices uniform for good presentation.
- 16
Assemble platter
On each platter, arrange several slices of brisket, spoon a little reserved sauce or mop reduction over or alongside the meat, add a handful of sliced dill pickles and 2 slices of white bread (or 1–2 slices per person), and garnish with chopped parsley if desired. Serve additional BBQ sauce on the side.
- 17
Serving note
Serve warm. Let guests add more sauce as desired. Leftovers keep well refrigerated and improve in flavor after a day.
