Brisket Recipe
Make Brisket Recipe in just 15h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket (smoked and sliced)
Finishing & Hot Bar Service
Method
Brisket (smoked and sliced)
- 1
Trim and prepare
Trim excess hard fat from the brisket, leaving roughly 1/4 inch of fat cap for flavor and protection. Square the flat so the meat lays flat in the smoker. Pat the brisket dry with paper towels.
- 2
Make the rub
In a bowl, combine kosher salt (5 tbsp), coarse black pepper (4 tbsp), garlic powder (2 tbsp), onion powder (1 tbsp), smoked paprika (2 tbsp) and brown sugar (3 tbsp). Mix thoroughly to create an even rub.
- 3
Apply rub
Lightly coat the brisket with the 2 tbsp vegetable oil to help the rub adhere. Evenly apply the rub over the entire brisket, pressing it into the surface. Let sit at room temperature for 45–60 minutes or refrigerate covered up to overnight.
- 4
- 5
Smoke (low and slow)
Place the brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the point. Smoke until internal temperature reaches 70°C (160°F), roughly 6–8 hours depending on size and smoker consistency. Every 45–60 minutes, spritz the brisket with a mixture of beef broth and apple cider vinegar (mix 3 parts broth to 1 part vinegar) to maintain moisture and build bark.
- 6
Texas crutch (optional)
When the brisket hits the stall (temperature plateau near 70–75°C), wrap tightly in heavy-duty foil or butcher paper with 250–300 ml of beef broth or collected brisket juices. Return to smoker and continue until internal temperature reads 90–93°C (195–200°F) for tender slicing. This step typically takes an additional 3–5 hours.
- 7
- 8
Slice
Unwrap and reserve all collecting juices. Separate the point from the flat (if desired) for consistent slicing. Slice the flat across the grain into 1/4 inch slices. For chopped or shredded service, coarsely chop the point against the grain.
Finishing & Hot Bar Service
- 9
Make finishing jus
Combine 500 ml collected brisket juices and 500 ml additional beef broth in a saucepan. Bring to a simmer and reduce slightly (5–10 minutes) until lightly thickened. Whisk in 50 g butter until glossy. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper to taste. Keep warm.
- 10
Moisten and hold
Place sliced brisket in shallow hotel pans or steamtable pans in a single layer as much as possible. Spoon some finishing jus over the top (reserve some for service). Cover with foil. Hold in hot-holding unit at 60–65°C (140–149°F). If the brisket dries, add additional warm jus in small amounts to maintain moistness. Do not reheat above 71°C (160°F).
- 11
Portioning and garnish
Portion sliced brisket in 120–160 g servings for hot bar entrees. For chopped brisket, portion 140–180 g. Sprinkle chopped parsley over slices if using, and offer reserved jus on the side for guests to add.
- 12
Quality checks
Check brisket every 30–60 minutes while on the hot bar. Stir or rearrange slices to ensure even heat and reapply small amounts of jus as needed to prevent drying. Discard held brisket after 4 hours of hot-holding at service temperatures per food safety guidelines.