Brisket Platter Recipe

Trim and prep

Trim excess hard fat from the brisket leaving a thin, even layer (about 1/8–1/4 inch) to protect the meat during the long smoke. Remove silver skin and any ragged edges so the piece is reasonably uniform in thickness.

Make the rub

In a bowl, combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Mix thoroughly so the brown sugar is evenly distributed.

Bind and apply rub

Brush the entire brisket with the mustard in a thin, even coat to help the rub adhere (it won't taste mustardy after smoking). Generously apply the rub mix on all sides, pressing it into the meat to form an even crust.

Prepare the smoker

Preheat your smoker to 225°F (107°C). If using a charcoal offset or pellet smoker, set it for low-and-slow. Add oak or hickory wood chips/chunks to the smoker box or fire; maintain a consistent smoke. Place a shallow aluminum pan under the cooking grate where the brisket will sit and add 1 cup of beef broth or water to maintain humidity and catch drips.

Smoke the brisket (low-and-slow)

Place the brisket fat-side up on the smoker grates and smoke at 225°F until the internal temperature reaches about 165°F (74°C). This will take roughly 4–6 hours depending on size. Monitor smoker temperature and add wood as needed to maintain steady smoke.

The stall and wrap (Texas crutch)

When the internal temp stalls around 150–165°F (65–74°C), remove the brisket and tightly wrap it in heavy-duty aluminum foil or butcher paper. Pour a small splash (about 2–4 tablespoons) of beef broth into the wrap to help maintain moisture, then return to the smoker.

Finish cooking to tenderness

Continue cooking the wrapped brisket until the internal temperature reaches 203–205°F (95–96°C) and the meat is probe-tender (a toothpick or probe should slide in with little resistance). This second stage typically takes another 3–6 hours depending on the brisket and smoker.

Rest the brisket

Remove the wrapped brisket from the smoker and let it rest for at least 1 hour. For best results, place the wrapped brisket into an insulated cooler or an oven set to warm (turned off) to rest; this lets juices redistribute and the bark set.

Slice against the grain

Unwrap the brisket and identify the grain direction of the point and flat. Slice the brisket across the grain into 1/8–1/4 inch thick slices. The point may have a different grain — rotate it as needed so each slice is cut against the grain for maximum tenderness. Reserve any rendered beef juices to drizzle if desired.

Portion 8 ounces (0.5 lb) of sliced brisket per platter. Arrange slices on a serving board or plate with pickles and pickled red onions on the side. If serving with bread or buns, place slices into buns or serve open-faced.

If desired, warm the BBQ sauce and serve on the side for guests who want additional sauce. Lightly sprinkle chopped parsley over the platter as garnish and taste; add a pinch of salt if needed to finished slices.

Serve immediately while warm. Leftover brisket slices keep well refrigerated for up to 4 days or can be vacuum-sealed and frozen for up to 3 months.