Brisket Recipe
Make Brisket Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket & Rub
Injection (optional, for moistness)
Spritz / Mop (optional)
Wrapping (Texas crutch) and Resting
Finishing Sauce (optional)
Method
Brisket & Rub
- 1
Trim and prep
Remove brisket from refrigerator 1 hour before cooking to come toward room temperature. Trim excess hard fat leaving about 1/4-inch fat cap across the flat; trim large silver skin and any very thick hard seams so rub and smoke penetrate.
- 2
Oil and season
Pat brisket dry with paper towels. Rub olive oil over entire surface. Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin, ground mustard, and chili powder in a bowl. Generously apply the rub to all sides of the brisket, pressing so it adheres. For best results, season at least 2 hours ahead or overnight in the refrigerator, uncovered, to develop a pellicle.
Injection (optional, for moistness)
- 3
Prepare injection
Whisk together beef broth, apple juice, Worcestershire, garlic powder and salt until combined. Load into a clean meat injector and inject evenly across the thicker parts of the brisket in a grid (every 2–3 inches), using 10–20 ml per injection site. Pat rested brisket dry after injecting.
Smoking / Roasting
- 4
- 5
Place brisket
Place brisket fat-side up on the smoker grate (or on a rack in a roasting pan for oven). Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Close smoker/oven and maintain steady temperature.
- 6
Smoke until stall
Smoke unwrapped until internal temperature reaches about 70–75°C (160–170°F). This typically takes 4–6 hours depending on brisket size and smoker. During this phase, if you like, spritz every 45–60 minutes with the apple juice + water mixture to retain surface moisture and encourage bark formation.
Wrapping (Texas crutch) and Finish Cooking
- 7
Wrap brisket
When brisket hits 70–75°C (160–170°F) and has a dark bark you like, remove from smoker and place brisket on heavy-duty foil or butcher paper. Add the optional unsalted butter across the flat if desired. Wrap tightly and return to smoker or oven, fat-side up, to continue cooking. Wrapping shortens cook time and keeps meat moist.
- 8
Finish to target temp
Continue cooking wrapped until internal temperature reaches 95–98°C (203–208°F) in the thickest part. Depending on size and consistency, this can take an additional 3–6 hours. Start checking for tenderness around 90–92°C (195–198°F) — probe should meet little resistance and slide in like softened butter.
Resting & Slicing
- 9
Rest
Remove wrapped brisket and place in an insulated cooler or warm area. Let rest for at least 1 hour, up to 2 hours. Resting allows juices to redistribute and makes trimming and slicing easier.
- 10
Unwrap and trim
Carefully unwrap brisket; reserve any accumulated juices. Trim excess fat if desired, and carve against the grain: separate the point from the flat if needed and slice the flat into 6–8 mm (1/4–1/3 inch) slices. For burnt ends, cube trimmed point, toss with finishing sauce, and return to smoker until caramelized.
Finishing Sauce (optional)
- 11
Make finishing sauce
Combine reserved pan drippings or beef jus with bbq sauce, brown sugar and apple cider vinegar in a small saucepan. Heat gently until sugar dissolves and sauce is glossy. Taste and adjust seasoning.
- 12