Brisket Recipe

Trim and rest

Remove the brisket from the refrigerator 1 hour before cooking to come toward room temperature. Trim excess hard fat from the point and any large silver skin; leave a thin even layer (about 1/8 inch) of fat on the flat to protect and flavor during cooking.

Combine the dry rub ingredients: kosher salt, coarse black pepper, dark brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, ground coriander and cayenne (if using). Mix thoroughly in a bowl so brown sugar breaks up and the spices are even.

Pat the brisket dry with paper towels. Apply the rub evenly over the entire brisket surface: press the rub into the meat so it adheres. Use all but reserve a small tablespoon of the rub for later touch-ups. Let the rubbed brisket rest uncovered for 30 minutes to 1 hour or refrigerate overnight (if refrigerating, bring back to room temperature before cooking).

Preheat smoker or oven to 225°C/ 225°F? (Note: Typical low-and-slow brisket cooks at 225°F / 107°C — ensure your device uses 225°F). For accuracy set to 225°F (107°C). Use a water pan in the smoker to maintain humidity if available.

Place the brisket fat-side up on the smoker grate (or on a rack set over a roasting pan if using the oven). Insert a meat probe about 2–3 inches into the thickest part of the flat, not touching fat or bone. Smoke/roast until the brisket reaches a dark mahogany bark and an internal temperature of about 160°F (71°C). This can take ~6–8 hours depending on size and heat consistency; expect roughly 1.25–1.5 hours per pound as a guideline.

Every 45–60 minutes beginning after the first hour, spritz or mop the brisket with the spritz mixture (apple cider vinegar, apple juice, water, Worcestershire) using a spray bottle or brush to maintain moisture and build flavor on the bark.

When the internal temperature stalls around 155–165°F (68–74°C) and the bark is set (usually after several hours), remove the brisket and place it on a double layer of heavy-duty aluminum foil. Optionally brush the surface with melted unsalted butter and pour about 1/4 cup of beef broth or reserved juices over the meat to help retain moisture. Tightly wrap the brisket in foil, sealing edges to prevent steam escape.

Return the wrapped brisket to the smoker or oven and continue cooking until the internal temperature reaches 200–203°F (93–95°C) and the probe slides into the meat with little resistance (like room-temperature butter). For a large 4–5 kg brisket this can take another 3–5 hours.

Remove the wrapped brisket from heat and transfer to an insulated cooler or covered pan. Let rest for at least 1 hour, up to 2 hours. Resting lets connective tissues relax and juices redistribute.

Unwrap the brisket carefully, reserving the accumulated juices. Transfer the brisket to a cutting board. If desired, skim some fat from the juices and mix with beef broth to make a finishing au jus or sauce; warm gently before serving.

Slice the brisket against the grain: identify the grain direction of the flat and make thin (1/8–1/4 inch) even slices. For mixed-point pieces, slice the point separately against its grain. Arrange slices on a platter and spoon some reserved jus over meat or serve on the side. Serve with optional finishing sauce.