Smoked Beef Brisket Recipe

Trim and season

Trim excess hard fat from the brisket leaving approximately 1/4 inch of fat cap. Pat the meat dry with paper towel. Lightly coat all surfaces of the brisket with yellow mustard as a binder.

Apply rub

Combine kosher salt, cracked black pepper, garlic powder, onion powder and smoked paprika in a bowl. Evenly press the spice mix onto all sides of the brisket, creating a uniform crust. Let rest at room temperature for 30 minutes or refrigerate up to overnight for deeper seasoning.

Prepare smoker

Preheat smoker to a steady 225°F (107°C). If using a charcoal or pellet smoker, ensure a water pan is in place to maintain humidity. Drain soaked wood chips and add to the smoker's box or coals.

Smoke

Place brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the flat. Smoke at 225°F until the internal temperature reaches 165°F — this typically takes about 4–6 hours depending on size. Monitor wood and temperature; add chips as needed for consistent smoke.

Wrap (Texas crutch)

When the brisket hits ~165°F and has a dark bark, remove and tightly wrap in heavy-duty butcher paper or aluminum foil with a splash (about 1/4 cup) of beef stock to help transfer heat. Return wrapped brisket to the smoker until internal temperature reaches 203°F (about 2–4 more hours).

Rest

Remove brisket from smoker and let rest, still wrapped, in an insulated cooler or warming drawer for at least 1 hour (up to 2 hours). This redistributes juices and tenderizes the meat.

Slice

Unwrap and reserve any accumulated juices. Slice brisket against the grain into 1/4" thick slices for the flat and slightly thicker for the point. Keep slices warm until plating.

Make sauerkraut (quick ferment method)

If you have pre-fermented house sauerkraut, heat gently before serving (see step below). To ferment from fresh cabbage: thinly shred the cabbage and place in a large bowl. Sprinkle with kosher salt and caraway seeds. Massage the cabbage with clean hands for 8–10 minutes until it releases juice and becomes limp. Pack the cabbage tightly into a clean jar or fermentation crock, pressing so juices rise above the cabbage. Add a little filtered water if necessary to cover. Weigh the cabbage down so it stays submerged, seal with an airlock or loose lid, and ferment at 65–72°F for 7–14 days, tasting periodically until pleasantly sour. For a faster result, use a storehouse or previously fermented kraut 1–2 days old.

Warm before serving

When ready to serve, warm 1–1 1/2 cups of sauerkraut in a small saucepan over low heat with 1 tablespoon of the brisket pan jus or butter for 3–5 minutes until heated through. Do not boil — keep gentle to preserve texture.

Prepare vegetables

Wash Nicola potatoes and cut any larger ones in half so pieces are uniform. Peel carrots and cut on a bias into 1/2" slices so cooking time matches potatoes.

Parboil (optional for faster roasting)

Bring a pot of salted water to a simmer. Add potatoes and carrots and cook for 7–8 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Roast

Preheat oven to 425°F (220°C). Toss parboiled potatoes and carrots with olive oil, melted butter, thyme, salt and pepper. Spread in a single layer on a rimmed sheet pan. Roast for 20–25 minutes, turning once, until golden and tender. Finish with additional pinch of salt and a few thyme leaves.

Prepare crème fraîche garnish

In a small bowl, stir together crème fraîche, minced parsley, lemon zest and whole grain mustard (if using). Season to taste with a small pinch of salt and pepper. Chill until plating.

Make pan jus

While brisket rests, place a medium saucepan over medium heat. Add the reserved brisket juices and any fond scraped from the foil/paper, then add red wine. Reduce by half, then add beef stock and simmer until slightly thickened, about 6–8 minutes. Whisk in the cold butter to finish and taste for seasoning. Strain if you prefer a smooth jus. Keep warm for service.

On each plate, spoon a bed of warm house sauerkraut. Arrange 3–4 slices of smoked brisket partially over the kraut. Add a portion of roasted Nicola potatoes and carrots to the side. Dot or lightly smear 1–2 tablespoons of the crème fraîche mixture beside the meat and vegetables. Spoon 1–2 tablespoons of pan jus over the brisket slices. Garnish with a small sprinkle of minced parsley or extra thyme. Serve immediately.