Brisket Recipe

Prepare and trim

Remove brisket from refrigerator 30–60 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Trim excess hard fat, leaving a thin 1/8–1/4-inch fat cap to keep meat moist during cooking.

Make dry rub

In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, paprika and brown sugar. Mix until uniform.

Season brisket

Rub vegetable oil over the surface of the brisket to help the rub adhere. Evenly coat the brisket on all sides with the dry rub, pressing so it sticks. Let rest 15 minutes to set the rub.

Sear (optional, recommended for deeper flavor)

Heat a large heavy skillet or ovenproof pan over medium-high heat. When hot, add brisket and sear 2–3 minutes per side until a deep brown crust forms. Use tongs to brown the edges as well.

Prepare braising liquid

In a measuring cup combine beef broth, apple cider vinegar and yellow mustard. Stir to combine.

Braise

Preheat oven to 300°F (150°C). Place seared brisket fat-side up in a shallow roasting pan or Dutch oven. Pour the braising liquid around (not over) the brisket so the rub crust remains. Cover tightly with a lid or with foil to create a sealed environment. Transfer to the oven and cook 3 to 3.5 hours (for 2 lb brisket) or until a fork inserts with little resistance and the internal temperature reaches 195–205°F (90–96°C) for tender slicing. Check after 2.5 hours and baste once with pan juices if desired.

Rest

Remove the brisket from the oven and transfer to a cutting board. Tent loosely with foil and rest 20–30 minutes. Resting lets juices redistribute and makes slicing easier.

Slice

Using a sharp carving knife, identify the grain of the meat and slice thinly across the grain (1/8–1/4 inch thick) for the most tender bites. If brisket has flat and point portions, slice each portion across its grain direction.

If using barbecue sauce, warm it and lightly toss or drizzle over slices, or serve on the side. Spoon some warmed pan juices over sliced brisket for extra moisture. Garnish with chopped parsley and serve with pickles or pickled onions if desired.