Brisket Recipe

Trim and bring to room temperature

Remove the brisket from the refrigerator 45–60 minutes before cooking to take the chill off. Trim excess fat leaving about 1/8-inch fat cap; silver skin and very thick hard fat should be removed.

Mix the dry rub

In a small bowl combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder, brown sugar and ground cumin. Mix thoroughly.

Season brisket

Pat the brisket dry with paper towels. Evenly coat both sides of the brisket with the dry rub, pressing gently so it adheres. Ensure edges are seasoned. Let sit at room temperature for 20–30 minutes to allow the rub to adhere.

Preheat oven or smoker

For oven: preheat to 275°F (135°C). For smoker: preheat to 225–250°F (107–121°C) and prepare wood of choice (oak, hickory, or mesquite sparingly).

Arrange aromatics and liquid

In a large roasting pan or braising pan, spread the sliced onion in an even layer and scatter the smashed garlic. Pour the beef broth, apple cider vinegar, and Worcestershire sauce over the onions. The liquid should cover only the bottom — not submerge the brisket.

Place brisket in pan

Set the brisket fat-side up on top of the onions. This lets melting fat baste the meat. If using a smoker, place brisket fat-side up directly on the grate and add a small pan with the aromatics and liquid beneath the meat to catch drippings.

Slow roast or smoke

Cook uncovered in the oven at 275°F or in the smoker at 225–250°F until the internal temperature reaches 195–205°F (90–96°C). This will take about 1 to 1.5 hours per pound; for a 4-lb brisket estimate 4–6 hours. Start checking temperature at the 3½–4 hour mark.

Wrap (optional Texas crutch)

When the brisket reaches about 160–170°F and has developed a dark bark, remove from heat briefly and tightly wrap in aluminum foil or butcher paper with a couple tablespoons of the braising liquid to preserve moisture. Return to oven/smoker and continue until 195–205°F.

Resting

When internal temperature reaches target, remove brisket and let rest, still wrapped, in an insulated cooler or warm oven (turned off) for 1–2 hours. Resting allows juices to redistribute and improves slicing.

Slice and saucing

Unwrap the brisket and transfer to a cutting board. Slice against the grain in 1/4"–1/2" slices. If desired, warm the BBQ sauce and brush lightly over slices or serve on the side. Sprinkle chopped parsley for garnish.

Serve: Arrange sliced brisket on a platter with onions from the pan and reserved pan juices spooned over the meat for extra flavor.