Bbq Beef Brisket Recipe

Trim and Prep

Trim excess hard fat from the brisket leaving about 1/4 inch of fat cap for flavor and moisture. Remove silver skin and any large hanging pieces. Pat brisket dry with paper towels.

Score Fat

Lightly score the fat cap in a crosshatch pattern with a sharp knife to help render fat and allow rub penetration, being careful not to cut into the meat.

Make Dry Rub

In a bowl combine kosher salt, cracked black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Mix until even.

Season Brisket

Generously apply the rub to all surfaces of the brisket, pressing it into the meat. Use all the rub, ensuring an even coating. Let sit at room temperature for 30–60 minutes or refrigerate overnight for deeper flavor (if refrigerating, bring to room temp for 1 hour before cooking).

If using injection: combine broth, Worcestershire sauce, apple juice, salt and garlic powder in a bowl and stir until salt dissolves. Fill a meat injector and inject the mixture evenly across the flat and point of the brisket (about 10–15 injections per side), focusing on thicker areas. Pat the surface dry and reapply a light dusting of rub where injections moistened the meat.

Preheat Smoker or Oven

Preheat your smoker to 225°C/437°F? (Note: typical low-and-slow is 225°F/107°C). For this recipe assume 225°F (107°C) smoking temperature. If using an oven, set to 250°F (121°C) and add a pan of water to maintain humidity.

Set Up for Indirect Heat

Place soaked wood chips or chunks (hickory, oak, or mesquite mix recommended) in the smoker. For oven method use a cast iron skillet with soaked chips if using a pellet/gas alternative or smoke box where available. Place brisket fat side up on the smoker grates or on a rack over a roasting pan in the oven.

Smoke Slowly

Smoke the brisket at 225°F (107°C) until it develops a deep mahogany bark and the internal temperature reaches about 155–165°F (68–74°C). This can take approximately 6–8 hours depending on brisket size and smoker consistency. Every 45–60 minutes begin spritzing with the Mop/Spritz mixture (combine apple cider vinegar, apple juice, water and Worcestershire) to keep the surface moist and encourage bark formation.

Texas Crutch (optional)

When the brisket hits the 'stall' (temperature plateau often around 155–165°F), wrap it tightly in heavy-duty aluminum foil or butcher paper with a splash (about 1/4 cup) of the spritz mixture to avoid drying and speed cooking. Return to the smoker/oven.

Finish to Temperature

Continue cooking wrapped brisket until the internal temperature reaches 200–203°F (93–95°C) and a probe slides into the meat with little resistance (a gentle 'buttery' slide). This can take an additional 2–4 hours depending on size and whether you wrapped.

Remove the brisket from the smoker/oven and keep wrapped. Place in an insulated cooler or warm area and rest for at least 1 hour (up to 2 hours). Resting allows juices to redistribute and the connective tissue to relax for tender slices.

After resting, unwrap and reserve any accumulated juices. Separate the point from the flat if desired. Slice the flat against the grain into 1/4 inch to 1/2 inch thick slices. For the point, trim excess fat and slice against the grain or pull apart for chopped/pulled pieces.

While the brisket rests or slices, make the finishing sauce: combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, smoked paprika and salt in a small saucepan. Heat over medium-low, stirring until sugar dissolves and sauce is warmed through, about 5–7 minutes. Adjust seasoning to taste. Serve on the side or lightly brush on slices just before serving.

Arrange sliced brisket on a platter, spoon reserved juices over top for moisture if desired, and serve with finishing sauce on the side. Recommended accompaniments: pickles, white bread or rolls, coleslaw, or potato salad.