Chopped Beef Brisket Recipe

Trim and pat dry

Trim excess hard fat from the brisket leaving about 1/4 inch of fat cap for moisture. Pat the entire brisket dry with paper towels.

Combine dry seasonings

In a bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, paprika. If using the optional rub, whisk in brown sugar, chili powder, and mustard powder until evenly mixed.

Apply rub evenly to the brisket: coat the meat thoroughly on both sides, pressing the rub into the surface. Let rest at room temperature for 30–60 minutes, or refrigerate overnight for deeper flavor (bring back to room temp for at least 1 hour before cooking).

Prepare smoker or oven

Preheat smoker to 225°F (107°C). If using an oven, preheat to 250°F (121°C) and create a smoker-like environment by placing a small foil pouch of wood chips on a heated element or use a stovetop smoking method. Place a drip pan under where the brisket will sit and pour in 1 cup beef broth mixed with 2 tablespoons apple cider vinegar.

Smoke the brisket

Place brisket fat-side up on the smoker grate (or a rack in the oven) and insert a probe thermometer into the thickest part of the flat. Add wood chunks to the smoker. Smoke/roast at 225–250°F (107–121°C) until internal temperature reaches 195–203°F (90–95°C). Expect about 1.25–1.5 hours per pound as a guideline; for a 4 lb brisket plan ~5–6 hours but monitor temperature rather than time.

Optional spritz: every 60–90 minutes lightly spritz the brisket with a 1:1 mixture of beef broth and apple cider vinegar to maintain moisture and help develop bark.

Wrap when appropriate

When the brisket reaches about 155–165°F (68–74°C) and stalls (temperature holds), remove it and tightly wrap in heavy-duty aluminum foil or butcher paper with a few tablespoons of reserved beef broth to help retain moisture. Return to the smoker or oven and continue cooking until the internal temperature reaches 195–203°F (90–95°C).

If you reach the higher end of the temperature range and the meat is still firm, continue cooking in 5–10°F increments until probe-tender. The brisket is done when a thermometer probe slides through with little resistance (like warm butter).

Rest the brisket

Remove wrapped brisket and rest in an insulated cooler or a warm oven for at least 45 minutes to 1 hour (up to 2 hours). Resting lets juices redistribute and makes chopping easier without drying out the meat.

Separate and trim

Unwrap the brisket. Separate the point from the flat with a sharp knife by following the natural seam. Trim excess fat from each piece as desired, reserving flavorful bark and fat to mix into the chopped meat for moisture.

Chop the brisket

Using a sharp chef's knife or cleaver, chop the flat and point across the grain into bite-sized pieces (about 1/2 to 3/4 inch). For a more shredded texture, coarsely pull the meat with forks. Combine chopped pieces from both flat and point in a bowl.

Moisten and season

If desired, mix in 1/2 to 1 cup of reserved pan juices, a few tablespoons of beef broth, or 1/2 to 1 cup barbecue sauce to moisten the chopped brisket. Taste and adjust with salt, pepper, or more sauce. Keep warm until serving.

To serve as chopped brisket sandwiches: split buns, toast if desired, pile generous portions of chopped brisket on each bun, top with sliced pickles and red onion, and serve extra barbecue sauce and mustard on the side. Alternatively serve as plated entree with sides like coleslaw, baked beans, or potato salad.

Leftovers: refrigerate cooled chopped brisket in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth or sauce to prevent drying.