Beef Brisket Recipe
Our smoked beef brisket is slow smoked for up to 14 hours! Then we generously slice and layer it on our freshly baked, delicious brioche bun. Whether you make it wet with our signature homemade barbeque sauce or take it in its naturally juicy state, you can't go wrong with this crowd favorite.
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Ingredients
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Brisket & Rub
Barbecue Sauce (signature)
Finishing & Assembly
Method
Brisket & Rub
Trim and prepare
Remove brisket from refrigerator 1 hour before smoking to come to near room temperature. Trim excess hard fat, leaving about 1/4-inch fat cap to keep meat moist. Trim heavy silver skin or ragged edges.
Apply rub
In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika. Pat brisket dry with paper towels. Generously coat the brisket on all sides with the rub, pressing it in to adhere.
Preheat smoker
Set your smoker to 225°F (107°C). Use hardwoods such as oak, hickory, or post oak; add a bit of fruitwood (apple or cherry) if you want a touch of sweetness. Stabilize temperature before placing brisket in.
Smoke
Place brisket fat-side up on the smoker grates. Smoke at 225°F until internal temperature reaches 165°F (74°C). This commonly takes 6–8 hours for a 5-lb brisket but can vary. Maintain consistent temperature and add wood/charcoal as needed.
Wrap (Texas crutch)
When brisket reaches about 165°F and has a dark, firm bark, remove it and tightly wrap in butcher paper or aluminum foil with a splash (1/4 cup) of beef broth or apple juice to help carryover moisture. Return to smoker.
Finish cooking
Continue smoking wrapped brisket until internal temperature reaches 200–203°F (93–95°C) and a probe slides in with little resistance. This can take another 4–6 hours depending on size and smoker.
Rest
Remove wrapped brisket and let rest in a cooler or insulated container for at least 1 hour (up to 2 hours). This lets juices redistribute and finish tenderizing.
Barbecue Sauce (signature)
Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, Dijon mustard, hot sauce, smoked paprika, garlic powder, salt, and black pepper in a medium saucepan. Whisk to combine over medium heat.
Bring sauce to a gentle simmer, then reduce heat to low and cook, stirring occasionally, for 12–15 minutes until slightly thickened and glossed. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, or hot sauce for heat). Remove from heat and cool slightly. Sauce can be made ahead and refrigerated for up to 1 week.
Finishing & Assembly
Slice brisket
Unwrap rested brisket and reserve any accumulated juices. Separate point and flat if desired. Using a sharp slicing knife, slice brisket against the grain into 1/8–1/4-inch thick slices. For the point, you can slice thicker or chop for saucy sandwiches.
Assemble sandwiches
Place a generous layer of sliced brisket on the bottom bun. If serving 'wet', spoon warm barbecue sauce over the meat (about 1–2 tbs per sandwich). Optionally top with pickles and coleslaw. Cap with the top bun. Serve immediately with extra sauce on the side.
Storage
Leftover sliced brisket: refrigerate in an airtight container with a little of the reserved juices or sauce for up to 4 days. Reheat gently in a covered pan with a splash of beef broth over low heat or in an oven at 275°F until warmed through.