Beef Brisket, Mustard Barbecue Recipe

Trim and prepare brisket

Remove brisket from refrigerator and pat dry with paper towels. Trim excess hard fat leaving about 1/4-inch of fat cap to keep meat moist. If brisket is tied, leave ties in place for cooking if desired.

Let brisket sit at room temperature for 30–45 minutes while you mix the rub. This takes chill off and helps even cooking.

Make the dry rub

In a small bowl combine kosher salt, coarsely ground black pepper, smoked paprika, garlic powder, onion powder, brown sugar and ground mustard. Stir until evenly distributed.

Apply oil and rub

Brush the brisket all over with the vegetable oil to help rub adhere. Generously apply the dry rub to all sides of the brisket, pressing it into the meat so it forms an even coating.

Prepare smoker or oven

If using a smoker: preheat to 225°F (107°C) and prepare a steady supply of mild wood (oak, hickory, or fruitwoods). If using oven: preheat to 275°F (135°C) and set a rack low in the oven. Place a shallow pan under where brisket will sit to catch drippings.

Smoke/roast the brisket

Place brisket fat-side up on the smoker rack or on a wire rack set over the roasting pan in the oven. Insert a probe thermometer into the thickest part of the point/flat, avoiding fat and bone. Cook until internal temperature reaches about 160°F (71°C), roughly 4–6 hours depending on size and equipment. Maintain consistent temperature and add wood as needed if smoking.

Spritz and monitor

Every 60–90 minutes once past the first 2 hours, spritz the brisket with beef broth or water to maintain moisture and help build bark. Continue until it hits the stall (~150–170°F) and then proceed to the next step.

Wrap (the Texas crutch)

When internal temperature stalls around 150–170°F and the bark has set, wrap brisket tightly in two layers of heavy-duty aluminum foil (or butcher paper). Pour 1/2 cup beef broth into the foil packet to create steam and keep meat moist. Seal well to prevent leaks.

Finish cooking

Return wrapped brisket to the smoker or oven and continue cooking until the internal temperature reaches 200–205°F (93–96°C) and probe tender (probe should slide in with little resistance), about 2–4 more hours depending on size.

Rest the brisket

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

Combine ingredients

While brisket cooks or during final hour of resting, whisk together yellow mustard, apple cider vinegar, honey, light brown sugar, Worcestershire sauce, hot sauce (if using), smoked paprika, garlic powder, kosher salt and black pepper in a small saucepan.

Simmer

Bring sauce to a gentle simmer over medium-low heat, stirring frequently. Let simmer 6–8 minutes until slightly thickened and glossy. Taste and adjust seasoning — add more honey for sweetness, vinegar for tang, or hot sauce for heat. Remove from heat and let cool to room temperature; sauce will thicken more as it cools.

Unwrap and slice

Carefully unwrap brisket and reserve juices in the foil. Transfer brisket to a cutting board. Trim any excess fat if desired. Slice brisket against the grain: flatter slices across the flat, point can be sliced thicker or chopped for serving. Aim for 1/8–1/4-inch slices for tender bites.

Serve

Arrange sliced brisket on a platter, spoon some reserved juices over the meat to keep it moist, and brush or serve the mustard barbecue sauce alongside. Garnish with chopped fresh parsley if desired.

Leftovers: store cooled brisket and sauce separately in airtight containers in refrigerator up to 4 days. Reheat gently with a splash of broth covered to maintain moisture.