Brisket Recipe

Trim

Pat the brisket dry with paper towels. Leave about 1/4 inch of fat cap for flavor; trim excess hard fat and silver skin from the point and edges. Trim any ragged edges so the brisket lays flat.

Make rub

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin and cayenne. Mix until evenly combined.

Lightly rub the brisket all over with the vegetable oil to help the rub adhere. Generously apply the dry rub to all sides of the brisket, pressing it into the meat. Place the rubbed brisket on a rack in a pan, cover loosely with plastic wrap, and refrigerate for at least 4 hours or preferably overnight to let flavors penetrate.

Preheat

If smoking: preheat smoker to 225°F (107°C) using hardwoods like oak or hickory. If using oven: preheat to 250°F (121°C) and plan to braise the brisket wrapped for moisture retention.

Remove brisket from refrigerator 30–60 minutes before cooking to come to near room temperature. Place brisket fat side up on the smoker grate or on a rack in a roasting pan for the oven.

Smoke/brine cook the brisket until it develops a deep brown crust (bark) and reaches an internal temperature of about 160–170°F (71–77°C). This typically takes 6–8 hours at 225°F for a 4–5 kg brisket when smoking. For oven method, roast uncovered until the same temperature range, about 5–7 hours.

When brisket hits ~160–170°F and the bark is set, prepare a foil or butcher paper wrap. Combine beef broth, apple cider vinegar, Worcestershire sauce and optional beer/tea. Place two large sheets of heavy-duty foil (or butcher paper) on a work surface. Place brisket in center and pour 1/2 to 1 cup of the braising liquid over the brisket, then wrap tightly to seal.

Return wrapped brisket to smoker or oven fat side up. Continue cooking until internal temperature reaches 200–205°F (93–96°C) and the brisket is probe-tender (a probe or skewer should slide in with little resistance). This final stage usually takes another 3–6 hours depending on size and consistency.

Carefully remove wrapped brisket from heat and transfer to a cooler or sheet tray. Keep wrapped and let rest for at least 1 hour, up to 2 hours. Resting allows juices to redistribute and makes slicing easier.

Unwrap the brisket, reserve any accumulated liquid (strain and skim fat if desired) for serving or sauce. Place brisket on a cutting board. Identify the grain direction of both the flat and point; slice against the grain into 1/4-inch to 1/2-inch slices. For presentation, you may separate the point and slice across its grain as it will run differently.

If desired, melt the unsalted butter and stir in chopped parsley, then brush lightly over sliced brisket for shine and added richness. Serve warm with reserved au jus or barbecue sauce on the side.

If you reserved braising liquid, skim fat, reduce in a saucepan over medium heat by 10–20% to concentrate flavor, adjust seasoning with salt and pepper, and serve alongside. Leftover brisket can be refrigerated for up to 4 days or frozen for up to 3 months.