Brisket Recipe

Trim and prepare

Trim the brisket: remove any loose hard fat and silver skin. Leave about 1/4" of fat cap on the flat to keep meat moist during the long smoke. Square off edges so the brisket is even for consistent cooking.

Bind and season

Pat the brisket dry with paper towels. Lightly coat the entire exterior with the yellow mustard to act as a binder (this will not add mustard flavor once smoked). In a bowl, combine kosher salt, coarsely ground black pepper, and garlic powder. Generously apply the rub to all surfaces of the brisket, pressing it into the meat so a uniform crust (bark) will form. Let the brisket rest at room temperature for 30–60 minutes while you prepare the smoker (or refrigerate overnight for deeper seasoning).

Preheat smoker

Prepare a smoker for indirect cooking and stabilize the temperature at 225°F (107°C). Use white oak as the primary fuel/wood for a clean, classic Central Texas smoke flavor. If using a charcoal smoker, light charcoal and add white oak chunks once coals are ready; if using an offset or pellet smoker, load with white oak.

Place and smoke

Place the brisket fat-side up on the smoker grate away from direct heat. Insert a probe thermometer into the thickest part of the flat. Maintain smoker temperature at 225°F (107°C). Smoke until an internal temperature of 165°F (74°C) is reached; this typically takes about 6–8 hours for a 10-lb brisket but will vary. Every 45–60 minutes beginning after the first 2 hours, spritz the brisket lightly with a mix of beef broth and water (3:1 ratio) or apple cider vinegar diluted with water to keep the surface moist and help bark development. Avoid over-saturating the bark.

Wrap (Texas crutch, optional)

When the brisket reaches 165°F and the bark is well-formed, wrap it tightly in heavy-duty aluminum foil or pink butcher paper to speed through the stall and retain moisture. If you prefer a firmer bark, skip wrapping and continue smoking unwrapped (this will take longer).

Finish to tenderness

Continue cooking the wrapped or unwrapped brisket until the internal temperature reaches 203°F (95°C) or the meat is probe-tender (a thermometer probe should slide in with little resistance, like softened butter). This may take an additional 2–4 hours. Monitor temperature and adjust vents/fuel to maintain steady heat.

Rest

Remove the brisket from the smoker and keep it wrapped. Place it in a cooler or insulated container and rest for at least 1–2 hours; for best texture and juiciness, rest 2 hours. Resting allows juices to redistribute and the collagen to set.

Slice to order

Unwrap the brisket and transfer to a cutting board. Separate the point from the flat (follow the natural seam). Slice the flat across the grain into 1/4" thick slices. For the point, trim into portions and slice across the grain; for burnt ends, cube trimmed point pieces, toss with reserved brisket juices and sauce, then return to smoker or oven at 275°F (135°C) until caramelized (20–40 minutes). Keep slices warm and serve to order.

Serve slices warm on a platter or on white bread/rolls with pickles and sauce on the side. Offer barley or au jus (reserved pan juices) if available. Leftover brisket keeps well refrigerated for up to 4 days or frozen for 3 months.