Sliced Brisket Recipe
Make Sliced Brisket Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Finishing & Resting
Method
Brisket
- 1
Trim and prepare
Trim the brisket: remove any silver skin and trim fat to about 1/4-inch thickness on the fat cap. Leave the flat and point intact. Pat the brisket dry with paper towels.
- 2
Apply binder and rub
Lightly coat the entire brisket with yellow mustard to help the rub adhere. In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika. Evenly apply the rub over all surfaces of the brisket, pressing gently so it adheres.
- 3
Preheat smoker
Preheat your smoker to a steady 225°F (107°C). Add prepared smoking wood (oak or hickory recommended). Allow the smoke to stabilize for 10–15 minutes until thin blue smoke is present.
- 4
Smoke the brisket
Place the brisket fat side up on the smoker grate, probe thermometer inserted into the thickest part of the flat, avoiding fat pockets. Smoke at 225°F until the internal temperature reaches 150–160°F (65–71°C). This typically takes about 4–6 hours for a 6 lb brisket but can vary. Every 45–60 minutes you can spritz the brisket with apple juice or beef broth to maintain moisture and encourage bark formation.
Wrap and finish
- 5
Wrap (Texas crutch)
When the brisket hits ~150–160°F and has a deep mahogany bark, remove it from the smoker. Wrap it tightly in two layers of heavy-duty aluminum foil or in unwaxed butcher paper. Add a tablespoon of unsalted butter inside the wrap if you want a slightly glossier, richer finish. Return the wrapped brisket to the smoker.
- 6
Resting & slicing
- 7
Rest
Remove the wrapped brisket from the smoker. Place it in an insulated cooler or on a countertop and let it rest, wrapped, for at least 1 hour (up to 2 hours). Resting redistributes juices and firms the meat for cleaner slicing.
- 8
Separate and slice
Unwrap the brisket and drain any accumulated juices into a pan (reserve for sauce if desired). Identify the flat and point. Using a sharp slicing knife, trim excess fat as desired. Slice the flat against the grain into 1/8–1/4-inch thick slices for lean, uniform pieces. For the point (fattier, marbled area), you may slice against the grain for burnt ends or cube for serving. If desired, reheat slices briefly on a hot griddle with a little reserved juice or butter to glaze.
- 9