Whole Brisket Recipe
Make Whole Brisket Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Smoking / Cooking
Finishing (optional)
Method
Brisket
- 1
Trim and score
Trim the brisket of any large, hard pieces of fat, leaving about 1/4" (6 mm) of fat cap for flavor and moisture. Remove silver skin and large flaps that won't render. Lightly score the fat cap in a shallow crosshatch so the rub penetrates (do not cut into the meat).
- 2
Apply binder and rub
Pat the brisket dry with paper towels. Brush the entire brisket lightly and evenly with the 3 tablespoons of mustard as a binder. In a small bowl combine 3 tbs kosher salt, 2 tbs cracked black pepper, 1 tbs paprika, 2 tsp garlic powder, 1 tsp onion powder and 1 tbs brown sugar. Rub the mixture evenly over all surfaces of the brisket, pressing so it adheres. Let rest at room temperature for 30–60 minutes, or refrigerate and bring back to room temp for 1 hour before cooking.
Smoking / Cooking
- 3
Prepare smoker
Preheat your smoker to a steady 225°F (107°C). Fill the smoker's water pan with 1 liter of water. Add wood chunks or chips (about 3 cups total) to the firebox or smoker tray; if using chips, soak briefly if required by your smoker, then drain. Establish a consistent smoke flow and temperature before putting the brisket in.
- 4
Smoke the brisket (unwrapped)
Place the brisket fat-side up on the smoker grate, point toward the heat source if applicable. Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Close the lid and smoke at 225°F (107°C) until the internal temperature reaches 150–160°F (66–71°C). This will typically take 4–6 hours for a 5 lb brisket but times vary with smoker and brisket size. Monitor temperature and maintain steady smoke.
- 5
Spritzing (optional)
Every 45–60 minutes during the unwrapped portion, spritz the brisket with a mixture of 1 cup apple juice (or cola) and 1 cup beef or chicken broth (or plain water) using a spray bottle to keep the surface moist and promote bark development. Do not over-spray — a light mist is sufficient.
- 6
Wrap (Texas crutch) at stall
When the brisket's internal temperature stalls around 150–165°F and the bark has formed—commonly near 150–160°F—remove the brisket and place it on a double layer of heavy-duty aluminum foil or peach paper. Add 1/2 cup of beef broth (or apple juice) into the pouch to maintain moisture, then wrap tightly to create a sealed packet. Return the wrapped brisket to the smoker.
- 7
Finish to target temperature
Continue cooking the wrapped brisket until the internal temperature reaches 200–205°F (93–96°C) and a probe slides into the meat with little to no resistance (like softened butter). This can take another 2–4 hours depending on wrapped heat retention. If desired, check at 198°F and test tenderness; if probe meets resistance, continue in 5–10 minute increments.
- 8
Resting
Once the brisket reaches 200–205°F and is probe-tender, remove it from the smoker and keep wrapped. Place the wrapped brisket in an insulated cooler, warming drawer, or on a counter covered with towels. Rest for at least 1 hour (preferably 1.5–2 hours). This lets juices redistribute and makes slicing easier.
Finishing (optional)
- 9
Unwrap and slice
After resting, carefully unwrap the brisket and reserve any accumulated juices. Trim off any excess fat and separate the point from the flat if desired. Slice the flat across the grain into 1/4"–1/2" thick slices. For burnt ends, cube trimmed point pieces, toss with reserved juices and a little barbecue sauce, then return to the smoker in a foil pan at 300°F for 30–60 minutes until caramelized.
- 10