Brisket By The Pound Recipe
Make Brisket By The Pound Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Spritz / Mop (optional)
Resting & Serving
Method
Brisket
- 1
Trim and prepare
Trim excess hard fat from the brisket but leave a thin, even layer (about 1/8"–1/4") on the fat cap to protect during cooking. Remove any silver skin or large flaps that won't render. Pat the brisket dry with paper towels.
- 2
- 3
Make and apply rub
In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, and ground cumin. Mix well. Generously apply the rub to all sides of the brisket, pressing it into the meat so it adheres. Use all the rub for a well-seasoned bark.
- 4
Bring to room temperature
Let the seasoned brisket rest at room temperature for 30–60 minutes while you prepare your smoker. This helps the meat cook more evenly.
- 5
- 6
Smoke the brisket
Place the brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Smoke at 225°F (107°C) until the internal temperature reaches 165°F (74°C). This typically takes about 4–6 hours for a 4-lb brisket but times vary—go by temperature and feel.
- 7
Spritzing (optional)
Starting after the first 2 hours, spritz the brisket every 45–60 minutes with the apple juice + apple cider vinegar + water mixture to maintain surface moisture and encourage bark development. Avoid opening the smoker too frequently.
- 8
Wrap at stall (Texas crutch)
When internal temperature hits about 165°F and the brisket enters the stall (temperature plateaus), remove it and place it on a sheet of aluminum foil or butcher paper. Add 1 cup beef broth over the exposed surface (optional for juicier result). Wrap tightly to conserve heat and moisture, then return to the smoker.
- 9
Finish cooking
Continue smoking with the brisket wrapped until the internal temperature reaches 200–203°F (93–95°C) and a probe slides in with little resistance (toothpick/probe should feel like softened butter). For a 4-lb brisket this usually takes another 2–4 hours after wrapping.
Resting & Serving
- 10
Rest
Remove the wrapped brisket from the smoker. Let it rest, still wrapped, in a cooler, insulated container, or on a warm counter for 1–2 hours. Resting lets the juices redistribute and the brisket finish tenderizing.
- 11
Slice
Unwrap the brisket and drain any accumulated juices into a bowl (reserve for serving). Separate the point from the flat if desired. Slice the flat thinly across the grain into 1/8"–1/4" slices. For the point, cut against the grain—some pieces may be chunkier for burnt ends.
- 12