Marbled Sliced Brisket Recipe
Make Marbled 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
Dry Rub
Injection (optional, for extra marbling and moisture)
For Smoking / Roasting
Finishing and Serving
Method
Brisket
- 1
Trim
Trim the brisket so the fat cap is about 1/4 inch thick across the surface; remove any excessively hard fat or silver skin. Square the point and flat slightly so it will cook evenly and season consistently.
- 2
Bring to temperature
Take the trimmed brisket out of the refrigerator 1 hour before cooking so it comes close to room temperature (not more than 2 hours total). Pat dry with paper towels.
Injection (optional)
- 3
- 4
Inject
Using a meat injector, inject the solution evenly into the brisket across both the flat and the point: about 1–1.5 teaspoons per injection site spaced 1–2 inches apart, concentrating injections into the thicker parts. Wipe any excess liquid from the surface.
Dry Rub
- 5
Make rub
Mix kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, ground coriander and ground mustard in a bowl until homogeneous.
- 6
Apply rub
Coat the brisket lightly with 2 tablespoons beef tallow or oil, then evenly apply the dry rub on all sides, pressing gently so it adheres. Let rest uncovered in the refrigerator for 1–4 hours (or up to overnight) to let the rub set; bring back to room temp for 1 hour before cooking if refrigerated.
Smoking / Roasting
- 7
Preheat smoker/oven
Preheat your smoker to 225°C? No — preheat smoker to 225°F (107°C) for low-and-slow smoking. If using an oven, preheat to 275°F (135°C) and place a shallow roasting pan with 2 cups water beneath the rack to maintain humidity. Soak wood chips if using a charcoal/gas smoker and add per manufacturer's instructions.
- 8
Smoke low and slow
Place the brisket fat-side up on the smoker grate with a drip pan beneath. Maintain a steady smoker temperature of 225°F (107°C). Smoke until you reach an internal temperature of about 160–165°F (71–74°C). This typically takes 6–8 hours depending on size, ambient temperature and smoker efficiency.
- 9
Wrap (Texas crutch)
When the brisket reaches 160–165°F and has a desirable dark bark, remove it and wrap tightly in two layers of heavy-duty aluminum foil or butcher paper with a couple tablespoons of beef tallow or a splash of beef stock to maintain moisture. Return to smoker/oven and continue cooking.
- 10
Finish to tenderness
Continue cooking until internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender (a thermometer probe or skewer should slide in with light resistance). This final phase can take another 2–4 hours.
Resting and Slicing
- 11
Rest
Remove wrapped brisket and let rest in a cooler or insulated container for at least 1 hour; for best texture, rest 1.5–2 hours. This redistributes juices and firms the meat for cleaner slicing.
- 12
Unwrap and separate
Unwrap the brisket and pour off any accumulated liquid into a small saucepan (save for reheating or sauce). If desired, skim fat and reduce the au jus slightly over medium heat for a minute or two.
- 13
Slice
Place the brisket on a cutting board with the grain clearly visible. Identify the point and flat grain directions — the point's grain runs differently than the flat. For marbled slices, start by trimming any excess fat or silver skin from the edges. Slice the flat against the grain into 1/8–1/4 inch (3–6 mm) thick slices. For the point, you may slice at a slight angle against the grain to preserve marbling and render some fat. Arrange slices alternating point and flat to showcase marbling.
Finishing and Serving
- 14
- 15
Garnish and serve
Sprinkle chopped parsley if desired and serve brisket slices warm. Provide extra salt, pepper and sauce at the table.