Smoked Brisket Recipe

Prepare the brisket

Remove the brisket from the refrigerator 1 hour before smoking to come toward room temperature. Trim excess fat to about 1/4" thick across the fat cap and remove any large hard pieces. Pat the meat dry with paper towel.

Make the rub

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and paprika. Add neutral oil and mix to form a paste that will adhere to the meat.

Apply the rub evenly over all surfaces of the brisket, pressing it into the meat. Make sure the seasoning covers the edges and the point/flat junction.

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). Add 4 cups of your chosen wood (chunks or soaked chips in a smoker box) for a medium smoke flavor (hickory or oak are classic).

Smoke the brisket

Place the brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Smoke at 225°F until an internal temperature of 155–165°F (68–74°C) is reached; this typically takes about 4–6 hours depending on size and smoker. Monitor smoke and pit temperature; add wood as needed to maintain a steady smoke level.

The stall and wrapping

When the internal temperature stalls around 155–165°F (the stall where temperature slows), wrap the brisket tightly in aluminum foil or butcher paper to speed through the stall and to preserve moisture. Return to the smoker.

Finish to target temperature

Continue smoking the wrapped brisket until the internal temperature reaches 200–205°F (93–96°C) and the probe slides in with little resistance (a gentle tug should meet little resistance). Total smoke time for a 5 lb brisket is typically 7–10 hours; larger pieces take longer.

Rest

Remove the brisket from the smoker and let it rest, still wrapped, in an insulated cooler or warm oven for 1–2 hours. Resting allows juices to redistribute and makes carving easier. Reserve the juices/drippings collected in the foil for the gravy.

Collect drippings

Carefully pour the brisket drippings saved from the foil into a fat separator or a skillet. If the drippings contain a large amount of fat, skim off and reserve about 2 tablespoons of fat for the gravy; discard excess fat or save for another use. You should end with approximately 1 cup of combined drippings and reduced fat.

Make a roux

In a medium saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Once melted and foaming, whisk in the 2 tablespoons of all-purpose flour and cook, whisking constantly, for 2–3 minutes until the roux turns a deep golden brown. Be careful not to burn; this browning adds the 'brown' flavor to the gravy.

Deglaze and combine

Slowly whisk in the beef stock 1/4 cup at a time to the roux to avoid lumps, then add the collected brisket drippings. Bring the mixture to a gentle simmer, whisking frequently. The gravy should begin to thicken in 3–5 minutes.

Season and finish

Add Worcestershire sauce, soy sauce, freshly ground black pepper and salt. Taste and adjust seasoning. If you prefer a silkier, richer gravy, whisk in the optional 2 tablespoons heavy cream and heat through (do not boil). If the gravy is too thick, thin with additional beef stock or water by tablespoon until desired consistency is reached.

Strain (optional)

For a smooth glossy gravy, strain through a fine-mesh sieve into a serving vessel, pressing on solids to extract flavor. Keep warm until serving.

Unwrap the rested brisket and transfer to a cutting board. Using a sharp slicing knife, slice brisket against the grain (identify grain direction in both flat and point; change angle as grain shifts) into 1/4"–1/2" thick slices.

Arrange sliced brisket on a platter. Spoon warm brown gravy over slices or serve gravy on the side. Garnish with chopped fresh parsley if desired.

Serve with classic sides such as mashed potatoes, roasted vegetables or barbecue beans.