Brisket Recipe

Preparation

Remove brisket from refrigerator 1 hour before cooking to come toward room temperature. Trim any hard, thick pieces of fat leaving about 1/4" fat cap across the top to keep the meat moist. Pat the meat dry with paper towels.

Seasoning

Spread a thin layer of yellow mustard over both sides of the brisket to act as a binder (this does not add noticeable mustard flavor). Combine kosher salt, coarse black pepper, and garlic powder in a small bowl; rub the mixture evenly over the entire surface of the brisket, pressing to adhere. Make sure edges are well seasoned.

Set up smoker

Preheat a smoker to a steady 225°F (107°C). Add chosen wood (post oak, oak, or hickory) to produce a clean, steady smoke. Place a water pan under the cooking grate or beside the meat to maintain humidity; fill it with 2 cups water.

Smoke - initial stage

Place brisket fat-side up on the smoker grate so the fat renders over the meat. Insert a probe thermometer into the thickest part of the point (not touching fat or bone). Smoke at 225°F (107°C) until the internal temperature reaches 160–165°F (71–74°C). This typically takes about 4–6 hours for a 5 lb brisket, but check thermometer rather than time.

Spritzing

Every 60–90 minutes during the initial smoke, lightly spritz the brisket with water (from the 2 cups) or apple juice using a spray bottle to keep the surface moist and encourage a good bark. Do not soak — brief sprays are sufficient.

The stall and wrapping (Texas crutch)

When the brisket's internal temperature stalls around 155–165°F (68–74°C) and the exterior has developed a dark bark, remove the brisket and wrap it tightly in butcher paper (preferred) or heavy-duty aluminum foil. Return the wrapped brisket to the smoker and continue cooking until internal temperature reaches 200–203°F (93–95°C).

Resting

Remove the wrapped brisket from smoker and place in an insulated cooler or oven (turned off) to rest for at least 1 hour, up to 2 hours. Resting lets the juices redistribute and the meat finish to a tender texture.

Slicing and finishing

Unwrap the brisket and reserve any juices. Separate the flat from the point by slicing between the muscles if desired. Slice the flat against the grain into 1/4"–1/2" thick slices. If slices seem dry, dip briefly into reserved juices or beef broth/au jus. Serve immediately with optional barbecue sauce on the side.

Heat beef broth/au jus and offer alongside sliced brisket for dipping. Warm barbecue sauce if using and serve on the side so guests can add as desired.