Brisket Recipe

Trim and weigh

Trim excess fat from the brisket so the fat cap is about 1/4" thick. Remove any large silver skin. Pat the brisket dry with paper towels and weigh it to confirm cook time estimates.

Dry rub

Combine 3 tbs kosher salt, 2 tbs cracked black pepper, 1 tbs garlic powder, 1 tbs onion powder and 1 tsp smoked paprika in a bowl. Evenly rub the mixture over the entire brisket, pressing gently so it adheres. Place brisket in a shallow pan or large zip-top bag.

Make injection/marinade

Whisk together 1 cup beef broth, 1 tbs apple cider vinegar, 1 tbs soy sauce, 1 tsp Worcestershire, 1 tsp granulated garlic and 1 tsp kosher salt until salt dissolves.

Inject or marinade and refrigerate

Using a meat injector, inject the marinade throughout the thicker parts of the brisket (about 12–16 injection points) distributing roughly 1/2 to 3/4 cup of the liquid. If you don't have an injector, pour the marinade over the brisket in the bag so it contacts the meat. Seal and refrigerate for 48 hours, turning the brisket once after 24 hours to redistribute the marinade and rub.

Prepare smoker

Remove brisket from refrigerator 1 hour before smoking to come toward room temperature. Preheat smoker to a stable 225°F (107°C). Use hardwoods such as oak, hickory or post-oak; fruit woods like apple or cherry can be blended for sweetness. Maintain good airflow and smoke density (thin, blue smoke).

Place brisket and monitor

Place brisket fat-side up (or fat-side down if your smoker's heat source is above) on the grates. Insert a probe thermometer into the thickest part of the flat, not touching fat or bone. Close the lid and smoke at 225°F–250°F (107°C–121°C) until the brisket reaches an internal temperature of about 155°F–165°F (68°C–74°C). This typically takes 6–9 hours depending on size and smoker consistency.

Optional mop

Every 1.5–2 hours after the first 2 hours, you may lightly mop the brisket with the finish mixture to add moisture: combine 1 cup apple juice, 2 tbs melted butter and 1 tbs brown sugar, thin with 2 tbs hot water. Brush or spritz lightly—do not overdo it or you will wash off the bark.

Wrap (Texas crutch)

When the brisket stalls around 155°F–165°F or when it has a deep mahogany bark you like, remove it and wrap tightly in aluminum foil or butchers paper. Add a splash (about 1/4 cup) of reserved beef broth into the packet to keep moisture. Return wrapped brisket to the smoker and continue until the internal temperature reaches 200°F–203°F (93°C–95°C) and the probe slides into the meat with little resistance.

Rest

Remove the wrapped brisket from the smoker and place in an insulated cooler or warm oven. Let rest for at least 1 hour (up to 2 hours) to allow juices to redistribute and connective tissue to relax.

Slice and serve

Unwrap and pour any accumulated juices over the brisket or reserve for serving. Slice the brisket against the grain: for the flat, make thin slices (1/8"–1/4"), and for the point you can slice thicker or pull apart. Serve warm with any accumulated juices or sauce of choice.