Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket
Sweet Soy Marinade / Sauce
Aromatics (optional for smoking or braising liquid)
Finishing / Garnish
Method
Brisket
- 1
Trim and season
Pat the brisket dry with paper towels. Trim excess hard fat, leaving about 1/4 inch of fat cap. Combine kosher salt, black pepper, garlic powder, and onion powder in a small bowl. Rub the entire brisket generously with the spice mix, pressing so it adheres.
- 2
Bring to room temperature
Let the seasoned brisket rest at room temperature for 30–45 minutes while you prepare the marinade and preheat your cooking device. This helps even cooking.
Sweet Soy Marinade / Sauce
- 3
Make the sauce
In a medium saucepan combine soy sauce, dark brown sugar, honey, rice vinegar, mirin, minced garlic, grated ginger, toasted sesame oil, Sriracha, and 1 cup water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, about 3–4 minutes.
- 4
Finish and thicken
Mix cornstarch with 2 tablespoons cold water to form a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened — the sauce should coat the back of a spoon. Remove from heat and cool slightly. Reserve 1/2 cup of the sauce for basting during cooking and 1/2–3/4 cup for finishing (or more to serve).
Cooking (oven-braise or smoker)
- 5
Option A — Low and slow in smoker (preferred for smoky brisket)
Preheat smoker to 225°F (107°C). Place aromatics in a drip tray under the grill grate. Put brisket fat-side up on the grate. Smoke until internal temperature reaches 165°F (74°C), about 5–6 hours for a 5 lb brisket (times vary). During the last 2 hours, baste the brisket lightly every 30–45 minutes with reserved sweet soy sauce to build a glossy, flavorful bark. When the brisket hits 165°F, wrap tightly in butcher paper or foil with a few tablespoons of sauce inside to maintain moisture, then return to smoker.
- 6
Option B — Oven braise (if not using a smoker)
Preheat oven to 300°F (150°C). In a large roasting pan or Dutch oven place the aromatics and pour half the prepared sauce and 1/2 cup additional water into the pan to make a braising liquid. Nestle the brisket fat-side up into the liquid (liquid should come up about 1 inch). Cover tightly with lid or foil and roast until internal temperature reaches 195–203°F (90–95°C), about 3.5–4.5 hours. At the halfway point, baste with reserved sauce and rotate if necessary for even cooking.
- 7
Resting
Once the brisket reaches target temperature (195–203°F for tender slicing), remove from heat and let it rest, still wrapped, for at least 45–60 minutes in an insulated cooler or on a counter. Resting allows juices to redistribute.
Finishing
- 8
Slice and glaze
Unwrap the brisket and transfer to a cutting board. Reserve any accumulated juices. Slice brisket against the grain into 1/4-inch to 1/2-inch slices. Place slices in a shallow pan, brush generously with the reserved sweet soy glaze, and if desired, briefly place under a broiler or back on the smoker for 3–5 minutes to set the glaze (watch carefully to avoid burning).
- 9
Serve
Arrange sliced brisket on a platter, drizzle with extra sauce to taste, sprinkle with chopped scallions and toasted sesame seeds, and garnish with cilantro if using. Serve with remaining sauce on the side.