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Ingredients
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Brisket
Method
Brisket
Trim
Trim excess hard fat and silver skin from the brisket. Leave about 1/4-inch of fat cap over the flat to keep meat moist during cooking. Smooth any ragged edges so the brisket lays flat.
Make Rub
In a bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, paprika, and brown sugar. Stir until evenly blended.
Apply Binder and Rub
Pat the brisket dry with paper towels. Spread yellow mustard in a thin, even layer over all surfaces of the brisket — this acts as a binder for the rub, not for flavor. Generously apply the dry rub on all sides, pressing it into the meat so it adheres. Let rest at room temperature for 30–45 minutes while you prepare the smoker or oven.
Prepare Smoker (or Oven/Grill)
If using a smoker: Preheat to 225°F (107°C). Add your chosen wood chips/chunks to the firebox or directly on coals. Aim for a steady clean smoke. If using an oven: preheat to 275°F (135°C) and prepare a large roasting pan with a wire rack. For a grill: set up for indirect heat at 250–275°F (121–135°C) with wood chips in a smoker box or wrapped foil packet over heat.
Smoke/Roast
Place the brisket fat-side up on the smoker grates (or on the rack in your roasting pan). Insert a probe thermometer into the thickest part of the flat, avoiding large pockets of fat. Smoke/roast until the internal temperature reaches 160–165°F (71–74°C). This typically takes about 4–6 hours for a 5 lb brisket at 225–275°F, but check temperature, not time.
Spritzing (optional)
Every 60–90 minutes during the cook you may spritz the brisket lightly with a mixture of apple cider vinegar and water (50/50) to keep the surface moist and help develop bark. Do not over-spritz—just a few light passes.
Wrap (Texas Crutch) — optional
When the brisket hits 160–165°F and has a desirable bark, remove it and wrap tightly in a double layer of heavy-duty aluminum foil or butcher paper. Before sealing, add the beef broth (about 2 cups) and 1 tablespoon butter to the wrap to create steam and maintain moisture. Seal tightly to retain juices.
Finish Cooking
Return the wrapped brisket to the smoker or oven and continue cooking until the internal temperature in the thickest part reaches 203–205°F (95–96°C), or until a probe slides in with little to no resistance (this is the tenderness test). This can take another 2–4 hours depending on size and heat consistency.
Rest
Remove the wrapped brisket and let rest undisturbed for 1–2 hours in a cooler or insulated container (you can wrap in towels). Resting allows the juices to redistribute and makes slicing easier. If you didn’t wrap, rest uncovered for 45–60 minutes.
Slice
Unwrap the brisket and pour any collected juices into a small pan; skim off excess fat. Separate point from flat if desired. Slice the flat against the grain into 1/4-inch thick slices. For the point, you may slice across different grain lines or pull apart for chopped brisket-style serving. Keep slices warm by returning them to the reserved juices briefly if needed.