Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket
Finishing & Serving
Method
Brisket
- 1
Trim and Tidy
Pat the brisket dry with paper towels. Trim excess hard fat leaving about 1/4-inch of fat cap to keep meat moist during cooking. Remove any silver skin or large loose pieces so the rub can adhere evenly.
- 2
Make the Rub
In a bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, paprika and brown sugar. Mix thoroughly so the brown sugar is evenly incorporated.
- 3
Bind and Season
Spread the yellow mustard in a thin, even layer over all surfaces of the brisket to act as a binder. Sprinkle the rub liberally and press it into the meat so it adheres; cover all sides including the edges. Let rest at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (if refrigerating, bring to room temp 1 hour before cooking).
- 4
Prepare Cooking Liquid
In a measuring cup or bowl mix beef broth, apple cider vinegar, worcestershire sauce and liquid smoke (if using). This will be used to maintain humidity and collect drippings during cooking.
- 5
Choose Cooking Method
Smoking: Preheat smoker to 225°F (107°C). Place brisket fat-side up on the smoker grates. Maintain steady temperature and smoke for roughly 1.25–1.5 hours per pound until internal temperature reaches about 165°F (74°C). Oven: Preheat oven to 250°F (121°C). Place brisket fat-side up in a roasting pan or deep baking dish on a rack. Pour half the cooking liquid into the bottom of the pan. Tent tightly with foil. Roast for roughly 1.25–1.5 hours per pound until internal temperature reaches about 165°F (74°C).
- 6
Spritzing / Basting (optional, while smoking)
Every 60–90 minutes while smoking, lightly spritz the brisket with a mix of beef broth and apple cider vinegar (or brush with a little of the reserved cooking liquid). This helps maintain a moist surface and build flavor without washing away the rub.
- 7
Wrap (Texas Crutch, optional)
When the brisket hits about 165°F and a good dark bark has formed, place it on a large sheet of heavy-duty aluminum foil or butcher paper and add 1/2 cup of the cooking liquid. Wrap tightly to seal (foil) or wrap snugly (butcher paper) and return to the smoker/oven. Continue cooking until internal temperature reaches 200–205°F (93–96°C) and the probe slides in with little resistance.
- 8
Finishing & Serving
- 9
Prepare Finishing Sauce/Glaze (optional)
If you want a glaze, warm the barbecue sauce with 2 tablespoons butter and 1–2 tablespoons of the reserved cooking liquid in a small saucepan over low heat until glossy. Adjust seasoning to taste.
- 10
Slice Brisket
Unwrap the brisket and transfer to a cutting board. Trim off and reserve any excess fat or hard bark pieces. Slice brisket against the grain in 1/4-inch to 1/2-inch thick slices for the lean point and slightly thicker for the fattier point. Keep slices even and consistent for best texture.
- 11
Serve
Arrange slices on a platter, spoon some of the resting juices or prepared glaze over the meat if desired, and sprinkle with chopped fresh parsley. Serve immediately with extra barbecue sauce on the side.