Name: Papa Bears Texas Barbeques Beef Brisket Plate Recipe
Cook time: 14 h
Total time: 14 h
Yield: 10 servings
Cuisine: Barbecue
Ingredients: 10 lbs whole beef brisket (flat + point), trimmed; 1 cup kosher salt; 1 cup coarse black pepper; 2 tbs paprika (sweet or smoked); 2 tbs garlic powder; 1 tbs onion powder; 2 tbs brown sugar (optional, for slight sweetness); 1 tbs mustard (yellow or Dijon) for binder; 4 pieces wood chunks (post oak, hickory, or oak-mesquite blend); 2 cups beef broth or strong beef stock; 2 tbs apple cider vinegar; 1 cup water (for pan / mop); 3 sheets aluminum foil or butcher paper; 1 piece resting cooler or insulated container; 1 cup barbecue sauce (optional, for serving); 1 cup pickles or pickled onions (optional, garnish)

Method

Brisket & Rub

Trim and prepare brisket

Trim the brisket of excessive fat, leaving about 1/4-inch fat cap for flavor and moisture. Remove any large hard pieces of fat and silver skin. Pat the brisket dry with paper towels.

Apply binder

Lightly coat the entire brisket with mustard (about 1 tablespoon) to help the rub adhere. The mustard flavor will largely vanish during smoking.

Make and apply rub

In a bowl combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder, and brown sugar if using. Mix thoroughly. Generously apply the rub to all sides of the brisket, pressing so it adheres. Use all of the rub for a 10-lb brisket to form a good bark.

Smoking & Moisture

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). Use a low, clean-burning fire. Add the wood chunks to create a steady, mild smoke. Maintain temperature between 225–250°F throughout the cook.

Place brisket in smoker

Place the brisket fat-side up (or fat-side down if your smoker's heat source is above) on the smoker grates. Insert a reliable probe thermometer into the thickest part of the flat, avoiding fat pockets. Close the smoker and smoke undisturbed for approximately 5–7 hours, until the exterior has developed a deep mahogany bark and internal temperature reaches about 165°F (74°C).

Manage moisture

While smoking, place a shallow pan beneath the brisket with the beef broth, apple cider vinegar, and water to add humidity and catch drippings. Refill as needed every 2–3 hours to keep moisture in the smoker and prevent the brisket from drying.

Wrap (Texas crutch)

When the internal temperature stalls around 155–165°F and bark is set (often after several hours), remove the brisket and wrap tightly in butcher paper or double layer aluminum foil along with about 1/4 cup of the beef broth to keep moisture. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200–203°F (93–95°C) or the meat is probe-tender (a thermometer probe or skewer should slide in with little resistance).

Finishing & Serving

Rest the brisket

Remove the wrapped brisket from the smoker and place it into the insulated cooler or an oven (turned off) to rest for at least 1 hour, up to 2 hours. Resting lets juices redistribute and makes slicing cleaner.

Unwrap and slice

Carefully unwrap the brisket and remove any accumulated liquid (reserve as au jus). Separate the point from the flat where the muscle structure changes. Slice the flat against the grain into 1/4-inch thick slices. For the point, you can slice or pull into shorter, thicker pieces. Keep the bark intact on slices.

Serve

Arrange slices on a serving platter. Offer reserved au jus, barbecue sauce, and pickles/pickled onions on the side. Serve with your choice of homemade sides. Leftover brisket reheats well in a low oven with a splash of beef broth to maintain moisture.