Usda Beef Brisket Recipe

Trim and season

Trim excess fat off the brisket, leaving about 1/4" fat cap for moisture. Pat brisket dry with paper towels. Coat the meat evenly with the mustard to help the rub adhere. In a small bowl mix kosher salt, coarse black pepper, garlic powder and onion powder. Rub the spice mix evenly over the entire surface of the brisket. Let rest at room temperature 45–60 minutes or refrigerate overnight for deeper flavor (if refrigerating, bring to room temp 1 hour before cooking).

Prepare smoker or oven

Prepare smoker to maintain a steady 225–250°F (107–121°C) using indirect heat. If using a charcoal or gas grill, set up for indirect cooking and add soaked wood chips or chunks for smoke. For oven cooking, preheat to 275°F (135°C) and plan to braise in a covered pan with some liquid (see instructions below).

Smoke low and slow

Place brisket fat-side up on the smoker grate away from direct heat. Insert a meat probe into the thickest part. Smoke until the internal temperature reaches 165°F (about 6–8 hours depending on size and smoker consistency). Every 60–90 minutes check to ensure steady temperature and add water to drip pan as needed.

Wrap and continue cooking

When brisket hits about 165°F and has a nicely developed bark, wrap tightly in heavy-duty aluminum foil or butcher paper with 1/2 cup apple juice or reserved peach bourbon sauce to create steam. Return to smoker and continue cooking until internal temperature reaches 200–203°F and the probe slides in with little resistance (about another 2–4 hours).

Rest

Transfer wrapped brisket to a cooler or warm oven and let rest for at least 1 hour (up to 2 hours). Resting lets juices redistribute and makes slicing easier.

Slice

Unwrap brisket and reserve juices. Identify grain direction: slice against the grain in 1/4"–1/2" thick slices for the flat. If serving point, slice across the point’s grain. Keep slices warm and brush lightly with reserved juices or peach bourbon sauce before serving.

Cook sauce

In a medium saucepan over medium heat, melt butter. Add diced peaches and cook 4–6 minutes, stirring, until softened. Add apple juice, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, hot sauce, salt and pepper. Stir to combine and bring to a gentle simmer.

Simmer and finish

Reduce heat to low and simmer gently 15–20 minutes, stirring occasionally, until sauce thickens and peaches break down. If you prefer a smoother sauce, blend with an immersion blender or in a countertop blender until smooth (be careful with hot liquids). Return to low heat and stir in 1 tablespoon bourbon. Taste and adjust seasoning with salt, pepper, or a touch more vinegar or sugar. Keep warm and reserve 1/2–1 cup for basting and extra for serving.

Prepare vegetables

In a large bowl combine shredded green cabbage, shredded red cabbage, shredded carrot, and thinly sliced red onion. Toss to mix evenly.

Make dressing

In a smaller bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt and black pepper until smooth.

Combine and chill

Pour dressing over cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning. Cover and refrigerate at least 30 minutes to let flavors meld. Toss again before serving.

If you reserved juices from resting the brisket, heat gently and stir into the peach bourbon sauce or brush directly onto sliced brisket. Arrange sliced brisket on a platter, spoon additional peach bourbon BBQ sauce over the top or serve on the side. Serve with chilled slaw alongside. Leftover sauce can be warmed and served for sandwiches.