Brisket Recipe

Trim and pat dry

Remove brisket from refrigerator and let sit at room temperature 30–45 minutes. Trim excess silver skin and fat so the fat cap remains about 1/4" thick. Pat the entire surface dry with paper towels.

Make rub

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix until uniform.

Lightly coat the brisket all over with the vegetable oil, then apply the rub generously, pressing it into the meat so it adheres. Ensure both flat and point sides are well seasoned. Let rest 15–30 minutes for the rub to adhere (or up to overnight refrigerated, covered).

Preheat smoker

Preheat smoker to 225°F (107°C) using hardwood (oak, hickory, or post oak) or fruitwood. Stabilize temperature before adding brisket.

Place brisket on smoker

Place brisket fat-side up on the smoker grate with the thicker point toward the hotter part of the fire. Insert a probe thermometer into the thickest part of the point. Close smoker and maintain ~225°F.

Smoke to stall

Smoke until internal temperature reaches about 155–165°F (68–74°C). This usually takes 6–8 hours depending on size and smoker. Spritz the brisket with a mixture of half water/half apple cider vinegar every 60–90 minutes if desired to keep surface moist.

Wrap (Texas crutch)

When brisket hits about 155–165°F or when the bark is set and you see good color, wrap tightly in butcher paper or heavy-duty aluminum foil. If using foil, add 1/2 cup beef broth into the foil parcel to create steam for a softer bark. Return to smoker.

Finish to tenderness

Continue cooking until internal temperature reaches 200–205°F (93–96°C) and a probe slides into the meat with little to no resistance (probe should feel like soft butter). This may take another 3–6 hours.

Rest

Remove brisket from smoker and keep wrapped. Transfer to a cooler or insulated container and rest for at least 1 hour (up to 3 hours). Rest lets the juices redistribute and improves slicing.

Preheat oven or prepare slow cooker

Preheat oven to 300°F (150°C). If using a Dutch oven, select one large enough to hold the brisket snugly. For slow cooker, ensure the brisket fits in a single layer.

Sear (optional)

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tbs oil. Sear brisket fat-side down 3–4 minutes until browned, then sear the other side 2–3 minutes.

Add braising liquid

Place seared brisket into the Dutch oven or slow cooker. Add beef broth, apple cider vinegar, Worcestershire sauce, quartered onion, and crushed garlic around the meat (do not pour over the rub so the bark remains).

Braise

For oven: cover tightly with lid or foil and bake at 300°F until internal temperature reaches 200–205°F (about 4–6 hours depending on size). For slow cooker: cook on low for 8–10 hours until tender. The brisket is done when a probe slides in with little resistance.

Rest

Remove brisket from liquid and wrap in foil. Rest 45–60 minutes before slicing. Reserve braising liquid and onions to make a sauce if desired.

Slice brisket

Unwrap brisket and place on a large cutting board. Identify the grain of the meat. For the flat portion, slice across the grain into 1/4"–1/2" thick slices. For the point, you can slice across the grain or pull apart into chopped burnt ends. Keep slices slightly stacked to retain juices.

Make finishing sauce (optional)

Combine reserved beef drippings or 1 cup reserved braising liquid with 1 cup barbecue sauce in a saucepan. Heat gently until combined and slightly reduced (3–5 minutes). Adjust seasoning to taste. Spoon over slices or serve on the side.

Serve

Serve slices warm with sauce on the side. Leftovers can be kept in an airtight container with a little braising liquid for up to 4 days in the refrigerator or frozen up to 3 months.