Certified Angus Brisket Recipe
Marinates for up to 48 hours and then smokes for 8 to 12 hours until perfectly tender.
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Ingredients
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Brisket & Marinade
Spritz / Mopping Liquid
Equipment & Finishing (optional)
Method
Brisket & Marinade
- 1
Prepare and Trim
Remove the brisket from refrigeration 30–60 minutes before working so it comes closer to room temperature. With a sharp boning knife, trim excess hard fat and silver skin from the flat side while leaving a thin (about 1/4 inch) cap of fat on the fat side to render during the cook. Square the point slightly for even thickness if desired. Tie with butcher's twine if the point and flat are uneven to promote even cooking.
- 2
Make Marinade / Rub
In a bowl, whisk together kosher salt, coarse black pepper, garlic powder, onion powder, paprika, brown sugar, Worcestershire sauce, soy sauce, olive oil, apple cider vinegar, hot sauce (if using), and ground coriander (if using) until combined. The mixture should be a paste/loose marinade that will cling to the meat.
- 3
Apply Marinade
Pat the brisket dry with paper towels. Rub the marinade all over the brisket, massaging into both the fat cap and the flat thoroughly so every surface is coated. Place the brisket in a large resealable bag or a nonreactive tray, cover tightly with plastic wrap, and refrigerate. Marinate for at least 4 hours and up to 48 hours, turning the brisket once or twice so the marinade distributes evenly. If you prefer a more classic pepper-forward bark, you can instead apply only the salt, pepper, and paprika as a dry rub and refrigerate uncovered for 12–24 hours to dry the surface.
Smoking & Spritz
- 4
Prepare Smoker
Preheat your smoker to a steady 225°F (107°C). Use indirect heat and arrange charcoal/heat source to maintain consistent temperature. Add your preferred smoking wood (oak or hickory recommended) in small chunks so smoke is thin and steady rather than heavy and acrid.
- 5
Set Brisket on Smoker
Remove the brisket from the refrigerator 30–60 minutes before placing on the smoker to take off chill. Place the brisket fat-side up (so rendered fat can baste the meat) on the smoker grates. Insert an instant-read thermometer/probe into the thickest part of the flat without touching fat or bone.
- 6
Smoke Low and Slow
Smoke at 225°F (107°C) for approximately 4–6 hours until the brisket develops a dark, firm bark and the internal temperature reaches about 165°F (74°C). Maintain steady temperature and add small amounts of wood every 45–90 minutes as needed to sustain clean smoke.
- 7
Spritzing
While smoking, prepare the spritz: combine apple juice, water, and apple cider vinegar in a spray bottle. Starting after the first hour, spritz the brisket lightly every 45–60 minutes to keep the surface from drying and to encourage a glossy bark. Do not over-saturate—light mists only.
Texas Crutch & Finish
- 8
Wrap (Optional - The Crutch)
When the brisket's internal temperature stalls around 155–170°F (68–77°C) and the bark is set (commonly near 165°F), wrap the brisket tightly in pre-warmed aluminum foil or butcher paper to accelerate the cook and preserve moisture. Before sealing, you can add a few tablespoons of the spritz or a little beef broth to the foil for extra moisture. Return wrapped brisket to the smoker.
- 9
Finish to Tenderness
Continue smoking the wrapped brisket at 225°F (107°C) until the internal temperature reaches 200–205°F (93–96°C) and the probe slides into the meat with little resistance (like room-temperature butter). This can take an additional 4–7 hours depending on size and consistency of heat—total smoke time will typically be 8–12 hours.
- 10
Rest
When done, remove the brisket from the smoker and keep wrapped. Place in a cooler or insulated container and rest for at least 1 hour, preferably 1.5–2 hours. Resting allows the juices to redistribute and the brisket to become uniformly tender.
Carving & Serving
- 11
Unwrap and Trim
Unwrap the brisket carefully, reserving any accumulated juices. If desired, trim excess fat from the surface but leave a thin cap. Retain any point pieces for chopped brisket or burnt ends.
- 12
Slice
Place the brisket on a large cutting board with the flat facing you. Identify the grain direction. Slice the flat across the grain into 1/4-inch to 1/2-inch thick slices. Angle the knife slightly for larger slices. For the point, cut across the grain as well or cube for chopped brisket or burnt ends.
- 13
Serve
Arrange slices on a platter, spoon reserved juices over the meat to keep moist if desired, and serve with barbecue sauce on the side. Leftovers refrigerate up to 3–4 days; freeze up to 3 months.