Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket Rub
Smoked Brisket
Texas-style Sauce (optional)
Serving & Finish
Method
Brisket Rub
- 1
Mix rub
In a medium bowl combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder, ground cumin and brown sugar. Whisk thoroughly to break up any lumps and create an even blend.
Smoked Brisket
- 2
Trim brisket
Trim excess hard fat from the brisket leaving about 1/4-inch of fat cap for flavor and moisture. Remove silver skin and large thin flaps so the surface is even for a uniform smoke.
- 3
Apply binder and rub
Pat the brisket dry with paper towels. Lightly coat both sides of the brisket with yellow mustard as a binder (it won’t taste mustardy after cooking). Generously apply the prepared rub, pressing it into the meat to form an even crust. Reserve any extra rub for later.
- 4
- 5
Smoke brisket
Place the brisket fat-side up on the smoker grates. Maintain 225°F–250°F throughout the cook. Smoke until the internal temperature reaches 165°F (74°C); for a 10-lb packer brisket this typically takes 6–8 hours but timing varies. Spritz the brisket every 60–90 minutes with a little water if the surface appears too dry (optional).
- 6
Wrap (Texas crutch, optional)
When the brisket hits around 165°F and the bark is set, remove it and wrap tightly in butcher paper (preferred) or aluminum foil. Return to the smoker and continue until the internal temperature reaches 203°F (95°C) or the probe slides in with little resistance.
- 7
Rest
Remove the brisket from the smoker and keep it wrapped. Place in an insulated cooler or warm oven and rest for at least 1 hour (up to 2 hours). Resting lets juices redistribute and finish tenderizing the meat.
- 8
Texas-style Sauce (optional)
- 9
Combine and simmer
In a small saucepan combine beef broth, ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, black pepper and hot sauce. Bring to a gentle simmer over medium-low heat and reduce lightly for 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until serving.
Serving & Finish
- 10
Make jus
Collect pan drippings or the resting juices and skim off excess fat. Warm the finishing beef jus and, if desired, whisk in a tablespoon of the prepared Texas-style sauce to boost flavor.
- 11
Serve
Place sliced brisket on white sandwich bread or slider buns, spoon a little jus and optional sauce over the meat, add pickles if using, and serve immediately. Leftovers keep well refrigerated for up to 4 days.
