Usda Prime Brisket Recipe
Make Usda Prime Brisket Recipe in just 13h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Binder & Mop / Spritz
Smoking & Finishing
Method
Brisket
- 1
Trim and prepare
Remove brisket from refrigerator and let sit at room temperature for 45–60 minutes. Using a sharp boning knife, trim excess hard fat and silver skin, leaving approximately 1/4 inch of fat cap for flavor and moisture. Square the edges slightly for even cooking. Pat the brisket dry with paper towels.
- 2
Apply binder and rub
Brush the entire brisket lightly and evenly with yellow mustard; this acts as a binder and will not impart a mustard flavor. In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, and paprika. Generously and evenly coat the brisket with the dry rub, pressing to adhere. Ensure the point and flat are both well seasoned. Let the rubbed brisket rest for 20–30 minutes to allow the rub to set.
Smoking & Spritzing
- 3
- 4
Smoke brisket
Place the brisket fat-side up (or fat-side toward heat, depending on your smoker) on the grates with the thicker point toward the hotter area. Insert a probe thermometer into the thickest part of the point. Smoke until the brisket develops a deep brown bark and an internal temperature of about 160–165°F (71–74°C). This typically takes about 6–8 hours for a 10 lb brisket, but times vary — rely on temperature and feel.
- 5
Spritzing
Every 45–60 minutes beginning after the first 90 minutes, lightly spritz the brisket with a mixture of 1 part apple cider vinegar to 1 part apple juice (combined with up to 1 part water if desired) using a spray bottle. Keep spritzing minimal to avoid chilling the meat and tearing the bark.
Wrapping & Finishing
- 6
Texas Crutch (wrap)
When the brisket reaches an internal temperature of 160–165°F and has a nice bark, remove it from the smoker and wrap it tightly in heavy-duty aluminum foil or unwaxed butcher paper. Before sealing, add 2 tablespoons of unsalted butter and 1/2 cup of beef broth into the foil/paper pouch to promote moisture and a rich flavor. Seal tightly and return to the smoker.
- 7
Resting & Serving
- 8
Rest
Remove the wrapped brisket from the smoker and transfer to a cooler or an insulated container. Let rest, still wrapped, for at least 1–2 hours (for a 10 lb brisket) to allow juices to redistribute. If desired, unwrap after 45–60 minutes to tighten the bark but keep juices contained.
- 9
Slice and finish
Unwrap and pour any accumulated juices into a small pan; skim fat and reserve for serving. Separate the point from the flat by cutting along the natural seam. Slice the flat across the grain into 1/4" thick slices. Cube or thinly slice the point for burnt ends or thicker servings. If desired, warm reserved beef broth with 2 tablespoons butter and a little of the juices, then spoon over slices when serving.