Bunkhouse Brisket Recipe
14 hour mesquite-smoked sliced beef brisket with Texas toast
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Ingredients
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Brisket
Finishing & Serving
Method
Brisket
- 1
Trim and bind
Trim excess hard fat from the brisket, leaving about 1/4 inch fat cap and removing silver skin. Trim any large, uneven thin edges so the thickness is relatively even for consistent cooking. Pat the brisket dry with paper towels and rub the yellow mustard (or oil) all over the meat to act as a binder for the rub.
- 2
Make rub
In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder and paprika. Mix thoroughly. This simple salt-and-pepper forward rub is traditional for Texas-style brisket and will pair with mesquite smoke.
- 3
Apply rub
Generously coat the entire brisket with the rub, pressing it into the meat so it adheres. Ensure all surfaces are covered, including the edges. Let the rubbed brisket rest on a tray at room temperature while you prepare the smoker (30–45 minutes) or refrigerate overnight for deeper flavor (if refrigerated, bring to room temp 1 hour before smoking).
- 4
Prepare smoker
Preheat your smoker to 225°F (107°C) using indirect heat. Fill the smoker water pan with 1 cup of water to help maintain moisture in the cooking chamber. Add mesquite wood (chunks or drained chips) to the smoker's firebox or charcoal; if using chips in a smoker box, they can be soaked for 1 hour before use to slow their burn. Stabilize smoker at 225°F before placing the brisket in.
- 5
Smoke the brisket
Place the brisket fat-side up on the smoker grates with the thicker end toward the heat source. Insert a probe thermometer into the thickest part of the flat (avoid bone and very fatty pockets). Smoke at 225°F until the internal temperature reaches about 165°F, roughly 6–8 hours depending on size. Maintain a steady temperature and add mesquite as needed to keep consistent smoke. Spritz the brisket every 60–90 minutes with a mix of 1 part apple cider vinegar to 2 parts water (optional) to help develop bark and keep surface moist.
- 6
Texas Crutch (wrap)
When the brisket hits 160–170°F and the bark has set but the internal temperature stalls (commonly around 165°F), remove it and wrap tightly in heavy-duty aluminum foil or butcher paper with 1/2 cup beef broth and 1 tablespoon apple cider vinegar added into the packet to maintain moisture. Return wrapped brisket to the smoker and continue cooking until internal temperature reaches 200–203°F and the probe slides into the meat like softened butter. This stage can take another 4–6 hours.
- 7
Resting
Remove the wrapped brisket from the smoker and place it into an insulated cooler or warm oven (turned off) and let rest, still wrapped, for 1–2 hours. This allows juices to redistribute and the connective tissue to relax, yielding moist slices.
Finishing & Serving
- 8
Unwrap and separate
Carefully unwrap the brisket, reserving any accumulated juices (turn them into au jus). Transfer the brisket to a cutting board. If present, separate the point from the flat with a clean knife for easier slicing. Trim any excess fat from slices if desired.
- 9
Slice
Slice the flat against the grain into 1/8–1/4 inch thick slices. For the point, slice against the grain but slightly thicker or chop for moist burnt ends style pieces. Keep slices warm by placing them in the foil packet with a little reserved juice if serving immediately.
- 10
Make quick au jus (optional)
Pour the reserved juices into a small saucepan, add up to 1 cup low-sodium beef broth and 1–2 tablespoons apple cider vinegar, and simmer briefly to blend flavors. Adjust seasoning with salt to taste. Whisk in 1 tablespoon butter off heat for gloss, if desired.
- 11
- 12
Assemble and serve
Place several brisket slices on each toasted Texas toast slice (open-faced) or build a sandwich by stacking slices between two pieces. Spoon a little warm au jus over the meat or serve au jus on the side for dipping. Garnish with chopped parsley if desired. Serve immediately.