Angus Brisket Recipe

Trim

Remove the brisket from refrigeration and pat dry with paper towels. Trim excess fat to leave about 1/4" fat cap across the top; remove large hard deposits of fat and silver skin so rub adheres and smoke penetrates.

Temper

Let the brisket sit at room temperature for 45–60 minutes while you prepare the rub and smoker so it cooks more evenly.

Combine warm beef broth, apple juice, Worcestershire sauce, and 1/2 tsp salt in a bowl. Using a meat injector, inject 1–2 tablespoons of the mixture into multiple locations across the flat and point (about 10–12 injections), distributing evenly. Wipe off excess surface liquid before applying rub.

Whisk together kosher salt, cracked black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, ground mustard, and cayenne in a bowl. Taste a tiny pinch (optional) to check balance. Evenly and vigorously rub the mixture over the entire surface of the brisket, pressing so it adheres. Be generous on edges.

Preheat your offset smoker, pellet smoker, or kettle grill set up for indirect smoking to 225°F (107°C). Use hardwoods such as oak, post oak, hickory, or a mix with fruitwood (apple) for a classic brisket flavor. Ensure a steady fire and stable temperature before putting the meat on.

Place the brisket fat-side up (or fat-side toward heat depending on your smoker's heat source) on the smoker grate. Insert a probe thermometer into the thickest part of the point or flat (not touching fat or bone). Close the lid.

Smoke at 225°F (107°C) for approximately 6–8 hours, maintaining steady temperature. Every 45–60 minutes begin spritzing or mopping with the spritz mixture (apple juice, apple cider vinegar, and water) using a spray bottle; spray only briefly to dampen surface — this helps bark development and moisture.

After the first 4 hours the brisket will develop color. Continue smoking until the internal temperature reaches about 155–165°F (68–74°C). During this phase monitor smoke level — avoid thick acrid smoke; aim for thin blue smoke.

When the brisket hits the stall (commonly around 155–165°F) or when the bark has set and you want to speed finish, wrap tightly in pink butcher paper (preferred) or heavy-duty aluminum foil. If using butter, brush melted butter on the bark before wrapping to help gloss and mouthfeel. Return wrapped brisket to the smoker.

Continue smoking wrapped brisket until internal temperature reads 200–203°F (93–95°C). Exact finish depends on tenderness rather than temp alone — probe should slide in with little resistance (like softened butter).

Remove wrapped brisket from smoker. Place in an insulated cooler or an oven preheated to 170°F and turned off, or on a counter covered with towels. Let rest for at least 1 hour, preferably 1.5–2 hours. Resting allows juices to redistribute and further tenderizes the meat.

Unwrap and reserve the collected juices. Separate the point from the flat if desired. Slice the flat against the grain into 1/4"–1/2" slices. For the point, trim into burnt ends or slice across the grain. If slices seem dry, spoon some reserved au jus over the slices or serve on the side.

Adjust seasoning with coarse sea salt to taste and serve warm. For classic presentation, include slices with a pronounced dark bark and a moist interior, offering au jus alongside.

Skim fat from the reserved juices and warm in a small saucepan. Reduce briefly if desired to concentrate flavor; correct seasoning with salt and a splash of Worcestershire if needed. Serve warm as au jus.