Brisket Recipe
Recipe information
Make Brisket in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Rub & Brisket Prep
Braising Liquid
Finishing Sauce (optional)
Rub & Brisket Prep
1. Trim and dry
Trim brisket: remove large hard silver skin and trim fat so approximately 1/4-inch fat cap remains. Pat brisket very dry with paper towels.
2. Make the rub
In a bowl combine kosher salt, coarsely ground black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Mix until uniform.
3. Bind and apply rub
Brush all surfaces of the brisket with the 3 tbsp mustard as a binder. Generously apply the rub, pressing it into the meat so it adheres and creates an even coating. Make sure edges and the flat and point are covered.
4. Rest to hydrate
Let the rubbed brisket rest refrigerated for 30 minutes up to overnight (if overnight, wrap loosely in plastic). Bring to cool-room temperature for 30–60 minutes before cooking if refrigerated overnight.
Braising Liquid
5. Prepare braising liquid
In a heatproof measuring cup or small pot combine 2 cups beef stock, 1/2 cup apple cider vinegar, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce and 1 tsp liquid smoke (if using). Stir and warm slightly so flavors marry; set aside.
6. Set up smoker or oven
If using a smoker: preheat to 225°F (107°C) with a mild wood (oak, hickory, or apple). If using oven: preheat to 275°F (135°C) and prepare a shallow roasting pan with a rack.
7. Initial low-and-slow cook (smoke or roast)
Place brisket fat-side up on the smoker grate or on the rack in the roasting pan. Insert a probe thermometer into the thickest part. Cook until the internal temperature reaches about 155–165°F (68–74°C). This typically takes 4–6 hours at 225°F in a smoker or 3–4 hours at 275°F in an oven. During this phase, maintain consistent temperature and add wood/chips as needed if smoking.
8. Wrap with braising liquid
When brisket hits 155–165°F, transfer it to a double layer of heavy-duty aluminum foil or butcher paper large enough to seal the brisket. Pour the prepared braising liquid evenly over the brisket (about 1/2–3/4 cup will soak the meat and keep it moist). Tightly seal the packet to trap steam.
9. Finish to tenderness
Return wrapped brisket to the smoker or oven. Continue cooking until internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender (the thermometer should slide in like softened butter). This typically takes another 3–5 hours depending on size and equipment. Check after 3 hours for tenderness; if not tender, continue in 20–30 minute increments.
Finishing Sauce (optional)
10. Make finishing sauce
While the brisket finishes, combine 1 cup ketchup, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp chili powder, and 1 tsp hot sauce in a small saucepan. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
11. Rest, unwrap, and collect juices
When brisket reaches 200–205°F and is tender, remove from heat. Carefully open the foil/butcher paper and pour the accumulated juices into a heatproof container. Re-wrap the brisket (without sealing) in fresh foil or butcher paper and let rest for 45–60 minutes. Resting allows juices to redistribute and makes slicing easier.
12. Slice and serve
Unwrap the rested brisket and set on a cutting board. Identify the grain direction of the flat and point — they may run differently. Using a sharp slicing knife, slice the flat against the grain in 1/4-inch to 1/2-inch slices. For the point, trim into chunks or slice against its grain. Arrange slices on a platter, spoon some reserved braising juices over the top to moisten, and offer finishing sauce on the side or lightly brushed on the meat.
13. Storage and reheating
Store leftover sliced brisket with some reserved juices in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven (250°F/120°C) covered with foil, with a splash of beef stock or braising liquid to keep moist, until warmed through (about 20–40 minutes depending on quantity).
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