Brisket Chopped Recipe
Make Brisket Chopped Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Injection / Moisture (optional but recommended)
Smoking / Cooking
Finishing & Serving
Method
Brisket
- 1
Trim and prepare
Trim excess hard fat from the brisket leaving about 1/4 inch of fat cap to keep the meat moist. Remove any silver skin and large hard deposits, but keep as much of the marbled meat as possible.
- 2
Optional injection
If using the injection, combine beef broth, apple juice, Worcestershire sauce and 1/2 teaspoon salt in a bowl. Draw mixture into an injector syringe and inject evenly throughout the thick parts of the brisket (about 8–12 injection points). Pat brisket dry with paper towel after injections.
- 3
Binder and rub
Lightly coat the entire brisket with yellow mustard to help the rub adhere. In a small bowl combine 2 tbsp kosher salt, 2 tbsp coarse black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika and 1/2 tsp smoked paprika (if using). Rub the spice blend evenly over all surfaces of the brisket, working the rub into the trimmed edges.
Smoking / Cooking
- 4
Preheat smoker
Preheat your smoker to a stable 225°F (107°C). Add your chosen wood (oak, hickory, or pecan) so it begins producing thin, steady smoke before placing the brisket in.
- 5
Place brisket on smoker
Place the brisket fat-side up on the smoker grate, fat side toward the heat if using a side firebox (this helps baste the meat). Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets.
- 6
Smoke until stall
Smoke at 225°F until the internal temperature reaches about 155–165°F (68–74°C). This commonly takes 4–6 hours depending on size and smoker. Maintain steady temperature and add wood as needed for consistent smoke.
- 7
Texas crutch (wrap)
Once the brisket reaches the stall temperature range (around 155–165°F) or when it has a dark, set bark you like, remove it and wrap tightly in heavy-duty aluminum foil or pink butcher paper. If you want a juicier result, spritz the wrapped brisket inside loosely with a few tablespoons of the injection mix or apple juice before sealing.
- 8
Finish cooking
Return the wrapped brisket to the smoker and continue until the internal temperature reaches 200–203°F (93–95°C) and the probe slides in with little resistance (but not mushy). This can take another 2–4 hours depending on brisket size.
- 9
Rest
Remove the wrapped brisket and rest for at least 1 hour in a cooler or insulated container to keep warm. Resting allows juices to redistribute and makes slicing easier.
Chopping & Serving
- 10
Unwrap and separate
Unwrap the rested brisket. Reserve any accumulated juices in the foil/paper for serving. If the brisket has distinct point and flat sections, separate them along the natural seam for easier chopping if desired.
- 11
Slice then chop
Slice the brisket across the grain into 1/8–1/4 inch slices for the flat. For a chopped style, stack convenient slices or shred the point and chop across the grain using a large chef's knife or cleaver to create bite-sized, roughly 1/2-inch pieces. Aim for a mix of lean and fatty pieces for maximum flavor and texture.
- 12
Dress and combine
If using barbecue sauce, toss the chopped brisket lightly with sauce to coat (start with 1/2 cup and add more to taste). Add a few spoonfuls of the reserved brisket juices to keep the meat moist. Mix in sliced pickles if desired for tang and texture.
- 13
Serve
Serve chopped brisket hot on buns for sandwiches or on a platter. Provide extra sauce and pickles on the side. Leftovers keep well refrigerated for up to 4 days or may be frozen.