Prime Brisket Recipe

Trim and rest

Trim excessive hard fat from the brisket leaving about 1/4 inch of fat cap to keep the meat moist during cooking. Remove any silver skin. Pat the brisket very dry with paper towels. Let rest at room temperature for 45 minutes to 1 hour.

Season

Combine kosher salt, black pepper, garlic powder and onion powder. Evenly coat the entire brisket on all sides with the dry rub, pressing it into the meat. If using injection, proceed to inject now (see Injection section). Let the seasoned brisket sit uncovered in the refrigerator for 2–6 hours or at least 30 minutes at room temperature to let the rub adhere.

Bring to smoker/grill temperature

Preheat your smoker or grill to a stable 225°F (about 107°C) for low-and-slow smoking. If using an oven, preheat to 250°F (121°C) and prepare a roasting pan.

Smoke (initial)

Place the brisket fat-side up on the smoker grate. Add wood chunks or soaked chips to produce a steady thin blue smoke. Smoke the brisket until it develops a dark mahogany bark and an internal temperature of about 160°F (71°C). Depending on size, this will take roughly 4–6 hours at 225°F (target 1 to 1.25 hours per pound).

Texas crutch / wrap

When the internal temperature stalls near 160–165°F and the bark is set, remove the brisket and tightly wrap it in heavy-duty aluminum foil or butcher paper with 1/2 cup beef stock and reserved drippings poured into the wrap to create steam. Return to the smoker or oven, keeping the temperature at 225°F.

Finish to tenderness

Continue cooking the wrapped brisket until internal temperature reaches 200–203°F (93–95°C) and the probe slides in with little resistance; this can take an additional 3–5 hours depending on brisket size. Check tenderness periodically—the meat should be fork-tender but not falling completely apart.

Rest

Remove the wrapped brisket and let it rest, still wrapped, in an insulated cooler or warm place for 1–2 hours. This allows juices to redistribute and the connective tissues to relax.

Slice and serve

Unwrap carefully and pour any accumulated juices into a container for the finishing sauce or au jus. Trim the point from the flat if you prefer two textures. Slice the flat against the grain into 1/4-inch thick slices. For the point, slice or pull as desired. Serve with reserved au jus or finishing sauce.

Whisk together beef broth, melted butter, Worcestershire sauce, apple juice and granulated garlic until combined. Using a meat injector, inject the liquid into the brisket in several places across the flat and point, distributing roughly 2–3 tablespoons per injection spot. Aim for 12–16 injections total depending on brisket size. Wipe away any excess liquid before applying the dry rub.

If using a smoker, keep a water pan beneath the brisket and add the beef stock to maintain humidity. Add wood chips/chunks to maintain smoke throughout the cook. When wrapping the brisket, pour 1/2 cup of the beef stock and reserved drippings into the wrap to braise gently. Reserve any pan juices and drippings to make the finishing sauce or au jus.

Combine 1 cup reserved braising liquid or beef au jus with 1 tablespoon butter and 1 teaspoon Worcestershire in a small saucepan. Bring to a gentle simmer and reduce slightly for 3–5 minutes. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley off the heat. Serve warm alongside sliced brisket.