Beef Brisket Recipe

Trim and dry

Pat the brisket very dry with paper towels. Trim excess silver skin and hard fat so the fat cap remains about 1/4 inch thick across the top of the flat; remove any large hard deposits. Bring brisket to room temperature for 45–60 minutes before cooking.

Season with salt and pepper

Evenly sprinkle kosher salt and freshly cracked black pepper over both sides of the brisket. Use your hands to press the seasoning into the meat so it adheres.

Make the rub

In a bowl combine paprika, brown sugar, granulated garlic, onion powder, cumin, coriander, chili powder, mustard powder and cayenne. Stir thoroughly so there are no clumps.

Apply the rub

Evenly coat both sides and the edges of the brisket with the dry rub, pressing it into the meat. Make sure the entire surface is covered; a thin, even layer is better than a thick gloppy one. Let sit uncovered in the refrigerator for 2–4 hours (or up to overnight) to let flavors penetrate and to dry the surface for a better bark.

Prepare smoker or oven

Preheat smoker to 225°F (107°C) if smoking. Use hardwood like oak or hickory for a balanced smoke — add small chunks every hour as needed. If using an oven, preheat to 275°F (135°C) and set up a roasting pan with a rack.

Smoke or roast the brisket

Place brisket fat-side up on the smoker grate (or on the rack in the oven). Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Smoke/roast until the internal temperature reaches 155–165°F (68–74°C), about 4–6 hours depending on size and equipment, checking every hour for smoke and temperature.

Spritz (optional)

Every 60–90 minutes, spritz the brisket lightly with a mix of 1/2 cup beef broth and 1 tablespoon apple cider vinegar to keep the surface moist and encourage bark development. Do not soak the meat; a light spritzing is sufficient.

Texas crutch (wrap) — optional

When the brisket hits 155–165°F or if it stalls for several hours, remove and wrap tightly in heavy-duty aluminum foil or butcher paper with the beef broth/ACV/soy sauce mixed together (pour about 1/2 cup into the packet). Return wrapped brisket to the smoker or oven and continue cooking until internal temperature reaches 200–203°F (93–95°C) and probe tender (probe slides in with little resistance), about another 3–5 hours.

Braise in liquid (if oven/stovetop finishing)

If you prefer to finish in a roasting pan, place brisket in a shallow pan, pour the beef broth, apple cider vinegar and soy sauce/Worcestershire around (not over) the meat to avoid washing the rub. Cover tightly with foil and braise in a 300°F (150°C) oven until probe tender, checking liquid level and basting once if necessary.

Rest the brisket

Once the brisket reaches 200–203°F and is probe-tender, remove from heat. If wrapped, keep it wrapped and place in an insulated cooler or warm oven for at least 1 hour (up to 2 hours) to allow juices to redistribute. If unwrapped, tent loosely with foil and rest 45–60 minutes.

Unwrap and trim point (optional)

After resting, unwrap the brisket. Reserve any accumulated juices. If desired, trim excess rendered fat from the point and separate the point from the flat for serving or slicing across the grain.

Slice and serve

Using a very sharp carving knife, slice the flat against the grain into 1/4" thick slices. For the point, identify changing grain direction and slice accordingly. Arrange slices on a platter, spoon a little reserved jus over the meat, and dot with butter. Sprinkle with chopped parsley if using.