Smoked Prime Brisket Recipe

Trim

Trim the brisket leaving about 1/4 to 3/8 inch of fat cap on the flat. Remove any large hard fat deposits and silver skin, especially between the point and flat, but keep a modest fat layer to protect during the long cook.

Tie (optional)

If the brisket is uneven in thickness, use butcher twine to tie it to create a more uniform profile so it cooks evenly.

Pat the brisket dry with paper towels. Score the fat cap lightly in a crosshatch pattern about 1/4 inch deep to help render fat and allow rub adhesion.

Season

Combine kosher salt, black pepper, garlic powder, onion powder and paprika in a bowl. Apply a thin, even coat of the injection (if using) and then liberally coat the entire brisket with the rub mixture. Press the rub into the meat so it adheres. Let sit at room temperature for 45–60 minutes or refrigerate up to overnight uncovered for a crisper bark (if refrigerating, bring to room temperature 60–90 minutes before smoking).

Whisk together beef broth, apple juice, Worcestershire sauce, liquid bouillon (or soy sauce) and garlic powder until combined. Fill a meat injector and inject the brisket in a grid pattern: every 2–3 inches along the flat and point, injecting 1–2 tablespoons per injection site. Keep the injector needle toward the thicker parts to avoid leaking. Pat any excess moisture off before applying the rub.

Preheat smoker

Preheat your smoker to a stable 225°F (107°C). Use hardwoods suited to beef—oak, post oak, pecan, hickory, or a blend. Aim for clean, thin smoke (not thick white smoke).

Place brisket

Place the brisket fat-side up (or fat-side down if your smoker's heat source is above) on the smoker grate. Place a probe thermometer in the thickest part of the flat, avoiding contact with fat. Close the lid and maintain 225°F (107°C).

Smoke and spritz

Smoke until the internal temperature reaches about 165°F (74°C). Every 45–60 minutes after the first 90 minutes, spritz the brisket lightly with a mixture of apple juice and apple cider vinegar (mix in a spray bottle). Keep the smoker closed as much as possible to maintain consistent temperature and smoke.

Wrap at stall

When the brisket hits 155–165°F (68–74°C) and the internal temperature stalls (can take several hours), remove it and wrap tightly in butcher paper for a firmer bark or in aluminum foil for faster cook and moister result. Return wrapped brisket to the smoker. If using foil, consider adding a tablespoon of butter or a splash of beef broth before sealing.

Finish to target temp

Continue cooking the wrapped brisket until the internal temperature of the thickest part of the flat reaches 203–205°F (95–96°C) for classic fork-tender brisket. Alternatively, you can remove at 200°F (93°C) if the point is very soft. Check tenderness by probing: probe should slide in with little resistance, like softened butter.

Rest

Remove the brisket from the smoker and keep it wrapped. Place it in an insulated cooler (no ice) or a warm oven and rest for at least 1 hour, up to 2 hours. During rest, the juices will redistribute and the meat will become more tender. If you added butter, spoon any melted butter over the brisket before resting.

Slice

Unwrap and place the brisket on a large cutting board. Separate the point from the flat by cutting along the natural seam. Slice the flat against the grain into 1/4-inch to 1/2-inch slices. For the point, you can slice across the grain for burnt ends or cube and return to the smoker with sauce to caramelize. Serve immediately.