Certified Angus Beef Brisket Recipe

Trim

Trim the brisket: remove any excessively thick hard fat caps (leave about 1/4 inch of fat over the flat). Trim silver skin and large ragged edges so the brisket has an even profile for even cooking.

Pat the trimmed brisket dry with paper towels. Weigh or confirm approximate 8 lb weight and set on a tray.

Make Injection

Whisk together 2 cups beef or chicken broth, 1 tablespoon Worcestershire sauce, 2 tablespoons apple cider vinegar, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1.5 tablespoons kosher salt, and 1 teaspoon freshly ground black pepper until the salt is dissolved.

Inject Brisket

Using a meat injector, inject the solution into the brisket in multiple spots: about 1–1.5 inches apart across both the flat and the point. Inject into the center and thicker portions, using roughly 1/3 to 1/2 cup total injection solution (the recipe makes extra to ensure even coverage).

Marinate

Place the injected brisket in a large resealable bag or covered tray, refrigerate uncovered or loosely covered for 48 hours. Turn the brisket once after 24 hours so marinade distributes. Allow the surface to dry slightly in the last 4 hours for better bark formation.

Mix Rub

Combine 3 tablespoons kosher salt, 3 tablespoons coarse black pepper, 1 tablespoon paprika, 2 tablespoons packed brown sugar, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon ground mustard and 1 teaspoon cayenne pepper in a bowl and mix thoroughly.

Remove the brisket from the refrigerator about 1 hour before smoking to come close to room temperature. Pat the surface dry with paper towels. Lightly coat the brisket with 2 tablespoons olive oil to help the rub adhere, then apply the dry rub evenly over all surfaces, pressing it into the meat.

Let the rubbed brisket rest at room temperature for 30–60 minutes while preparing the smoker.

Preheat Smoker

Preheat your smoker to maintain a steady temperature of 225°F (107°C). Use charcoal with wood chunks (oak or hickory) added for smoke; place 3–4 medium-size wood chunks on the coals or in the smoker box. Have a water pan in the smoker to maintain humidity.

Place Brisket

Place the brisket fat-side up (or fat-side down if your smoker's heat source is from above) on the smoker grate. Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Close lid and smoke.

Smoke Until Stall

Smoke the brisket at 225°F until internal temperature reaches about 155–165°F. This can take roughly 6–8 hours depending on fat, size, and smoker. Monitor smoke, replenish wood/charcoal as needed, and maintain steady temperature.

Wrap (Texas Crutch)

When the brisket reaches 155–165°F and has developed a good bark, remove it and wrap tightly in aluminum foil or butcher paper (butcher paper will preserve more bark). Before sealing, you may add 1–2 tablespoons of unsalted butter and a few tablespoons of reserved injection liquid or beef broth to keep the meat moist. Return wrapped brisket to the smoker.

Finish Cooking

Continue smoking the wrapped brisket until internal temperature reaches 200–203°F in the thickest part (this may take an additional 3–6 hours; total smoke time can be up to 12 hours). Check periodically to ensure smoker temp remains ~225°F.

Rest

Once the brisket reaches 200–203°F, remove from smoker and keep wrapped. Place the wrapped brisket in an insulated cooler or warm oven (turned off) and let rest for at least 1 hour, preferably 1.5–2 hours. This allows juices to redistribute and tenderize the meat.

Unwrap and Slice

Carefully unwrap the brisket and pour any accumulated juices into a small pan. Separate the point from the flat if desired. Slice the flat against the grain into 1/4-inch thick slices. For the point, trim excess fat and slice or chop for burnt ends.

Serve

Serve slices with reserved juices or au jus, and optional barbecue sauce. Reheat gently if needed; avoid re-slicing then reheating to preserve moisture.