Brisket Platter Recipe

Trim and season

Pat the brisket dry with paper towels. Trim excess silver skin and any overly thick fat cap to about 1/4 inch thickness. Spread Dijon mustard evenly over both sides of the brisket to act as an adhesive for the rub.

Make rub

In a small bowl, combine kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Mix thoroughly. Rub the spice mix evenly over all surfaces of the brisket, pressing gently so it adheres.

Rest and bring to room temperature

Place the seasoned brisket on a tray, cover loosely with plastic wrap, and refrigerate for at least 2 hours or up to overnight for deeper flavor. Remove from refrigerator 1 hour before cooking to come toward room temperature.

Prepare smoker or oven

If using a smoker: preheat to 225°F (107°C). Drain soaked wood chips and add to the smoker according to manufacturer instructions. If using an oven: preheat to 300°F (149°C) and set a shallow roasting pan with a rack in the oven; you will braise the brisket covered for tender results.

Smoke or roast

Place the brisket fat-side up on the smoker grates (or on the rack in the roasting pan). Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Smoke at 225°F until the internal temperature reaches 165°F (this can take ~5–7 hours depending on size). If roasting in the oven, pour the beef broth and apple cider vinegar into the bottom of the roasting pan, cover tightly with foil, and cook at 300°F until internal temp reaches 165°F (approximately 3.5–4.5 hours).

Texas crutch (optional) and finish

When brisket hits ~165°F and has a desirable smoke bark, wrap it tightly in heavy-duty foil or butcher paper along with any accumulated juices and 1/4 cup beef broth to keep moist. Return to smoker/oven and continue cooking until the internal temperature reaches 200–205°F and a probe slides in with gentle resistance (fork-tender). This can take an additional 2–4 hours.

Rest

Remove the wrapped brisket and let it rest in a cooler or insulated container for at least 1 hour (up to 2 hours). Resting allows juices to redistribute and makes slicing easier.

Slice

Unwrap and reserve any juices. Separate the point from the flat if desired. Slice the flat against the grain into 1/4-inch thick slices. Pull or chop some of the point for piled burnt ends or chopped brisket. Toss a small amount of reserved juices with chopped pieces to keep moist.

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, smoked paprika, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 8–10 minutes to thicken slightly, then remove from heat and let cool. Taste and adjust seasoning. Use to baste brisket near the end of cooking or serve on the side.

Warm the buns or slider rolls in a 350°F oven for 5–7 minutes or briefly on a skillet. Arrange sliced brisket and chopped point on a large serving platter.

If serving burnt ends, toss the chopped point in a few tablespoons of the barbecue sauce and glaze under a 400°F broiler or in a 400°F oven for 8–10 minutes until caramelized, stirring once.

Place pickles, pickled red onions, and coleslaw in small bowls around the brisket. Garnish the brisket with chopped parsley. Serve with extra barbecue sauce on the side and buns for sandwiches.

Provide a carving knife and tongs so guests can build sandwiches or take sliced brisket and sides from the platter.