Brisket Recipe

Brisket

1. 1

   Prepare brisket

   Remove the brisket from the refrigerator 60–90 minutes before cooking to take the chill off. Pat it dry with paper towels. Trim any excessively thick hard fat or silver skin so the fat cap remains about 1/4" thick across the flat. Leave point fat intact to protect and baste the meat during the long cook.

2. 2

   Apply binder and rub

   Lightly coat the entire surface of the brisket with yellow mustard — this acts as a binder and will not impart noticeable mustard flavor. In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika (if using). Sprinkle the rub evenly over all surfaces of the brisket and gently press so it adheres. Make sure edges and the fat cap are seasoned.

3. 3

   Prepare smoker or grill

   Preheat your smoker or set up a charcoal/gas grill for indirect cooking to a stable temperature of 225–250°F (107–121°C). If using wood, prepare 4–6 hours of coals or fuel and add wood chunks or soaked wood chips for smoke. Place a drip pan in the cook chamber and add the beef broth or water to the pan to maintain humidity and collect drippings.

4. 4

   Smoke the brisket

   Place the brisket fat-side up on the smoker grate over the drip pan so it cooks with indirect heat. Insert a leave-in meat thermometer probe into the thickest part of the flat, avoiding bone or heavy fat seams. Close the lid and smoke until the internal temperature reaches about 160–165°F (71–74°C). This will typically take approximately 3–4 hours per pound at 225°F but times vary; monitor temperature rather than time.

5. 5

   Wrap (Texas crutch)

   When the brisket hits the stall (around 150–165°F) or at 160–165°F internal, remove it and wrap tightly in aluminum foil or butcher paper. Before sealing, pour the 1/2 cup beef broth into the seam to keep the meat moist during the rest of the cook. Return the wrapped brisket to the smoker, seam-side down.

6. 6

   Finish cooking

   Continue cooking the wrapped brisket until the internal temperature reaches 200–205°F (93–96°C) and a probe slides into the meat with little resistance (like softened butter). This may take an additional 2–6 hours depending on size and cooking conditions.

7. 7

   Resting

   Remove the wrapped brisket from the smoker and transfer to an insulated cooler or resting area. Let rest, still wrapped, for at least 1 hour (up to 2 hours) to let the juices redistribute and the connective tissue relax. For a 1-lb brisket, 30–60 minutes is adequate; larger cuts require longer rest.

8. 8

   Finish and slice

   Unwrap the brisket and, if desired, brush the exterior with 1 tablespoon of finishing butter to add sheen and flavor. Slice against the grain: first separate the point from the flat (there’s a seam of fat), then slice the flat into 1/4"–1/2" slices for serving. Arrange slices on a platter, spoon any collected juices from the foil (not overly greasy) over the meat or serve alongside as au jus.

9. 9

   Serving suggestion

   Serve brisket warm with classic accompaniments such as pickles, sliced white onion, barbecue sauce on the side, or on sandwiches. Leftovers keep well refrigerated for 3–4 days or freeze for up to 3 months.