Chopped Brisket Recipe
Make Chopped Brisket Recipe in just 15h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Brisket
Finishing / Serving
Method
Smoked Brisket
- 1
Trim and season
Remove the brisket from the refrigerator 1 hour before cooking to come toward room temperature. Trim excess hard fat and silver skin, leaving about 1/4-inch of fat cap for flavor and moisture. Pat the surface dry with paper towels. Evenly rub the brisket all over with kosher salt and coarsely ground black pepper, pressing the rub into the meat so it adheres.
- 2
Prepare smoker
Preheat smoker to a steady 225°C? No — 225°F (107°C). Use a reliable wood such as oak or hickory or a fruit wood (apple) for a milder smoke. Stabilize the temperature at 225°F (107°C) and set up for indirect smoking.
- 3
Smoke the brisket
Place the brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the point. Smoke until the internal temperature reaches 155–165°F (68–74°C); this typically takes 4–6 hours depending on size and smoker consistency. Spritz the brisket with 1/2 cup apple cider vinegar mixed with 1/2 cup water every 45–60 minutes once it goes past 140°F to help form bark and keep the surface hydrated.
- 4
Wrap and finish
When the brisket reaches about 155–165°F and has a deep mahogany bark, wrap it tightly in butcher paper (preferred) or heavy-duty aluminum foil with any accumulated drippings. Return to the smoker and continue to cook until the internal temperature reaches 200–205°F (93–96°C) and the probe slides into the meat with little resistance (a gentle toothpick-like feel). This can take another 3–5 hours.
- 5
Rest
Remove the wrapped brisket from the smoker and let it rest in a cooler or insulated container for at least 1 hour (up to 3 hours). Resting lets the juices redistribute and makes slicing and chopping easier. Reserve any accumulated juices (au jus) from the wrap for finishing.
Chopping and Finishing
- 6
Separate point and flat
Unwrap the rested brisket on a large cutting board. Using a sharp slicing knife, separate the point from the flat along the natural seam. The point is fattier and ideal for chopped brisket; the flat is leaner and can be sliced or chopped depending on preference.
- 7
Chill briefly (optional)
If the brisket is too soft to chop cleanly, chill the meat for 30–45 minutes in the refrigerator. Slightly chilled meat holds together better and yields a nicer chop texture.
- 8
Trim and chop
Trim away any excessively large pieces of hard fat from the point and discard. With a chef's knife or cleaver, cut the point across the grain into roughly 1/2-inch pieces for classic chopped brisket. For a pulled-like texture, use forks to shred the meat. Ensure you chop all portions you intend to serve, including some lean flat if desired, to provide a combination of melt-in-your-mouth fat and lean bite.
- 9
Finish with jus and vinegar
Place the chopped brisket into a wide pan. Add up to 1 cup reserved au jus/drippings and 2 tablespoons apple cider vinegar. Gently heat on low to medium heat for 5–8 minutes, stirring occasionally, until the pieces are warmed through and glossy but not falling apart. Taste and add up to 1 cup barbecue sauce if you prefer saucier chopped brisket; stir to combine. Adjust seasoning with a pinch of salt and pepper to taste.
- 10
Serve
Transfer the chopped brisket to a serving tray or bowl. Garnish with chopped fresh parsley and serve with buns, slider rolls, or sliced bread. Offer pickled red onions or sliced pickles and additional barbecue sauce or au jus on the side.