Creekstone Farms® Prime Brisket Sliced Or Chopped Recipe

Trim and bind

Trim excess hard fat from the brisket, leaving about 1/4 inch of fat cap. Pat brisket dry with paper towels. Rub the entire surface with the yellow mustard to act as a binder.

Apply rub

Mix kosher salt, coarse black pepper, garlic powder and onion powder in a bowl. Evenly coat the brisket with the rub, pressing it into the meat so it adheres. Let rest at room temperature 45–60 minutes or refrigerate up to overnight (covered). Remove from refrigerator 1 hour before cooking to come to room temperature.

Preheat smoker or oven

Preheat smoker to 225°F (107°C) using hardwood such as oak or hickory. If using an oven, preheat to 275°F (135°C) and plan to braise in a covered roasting pan.

Smoke or roast

Place brisket on smoker fat-side up. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 155–160°F (about 6–8 hours for an 8 lb brisket, depending on smoker), spritzing every hour with a mixture of equal parts beef broth and apple cider vinegar to maintain moisture.

Wrap (Texas crutch)

When internal temp hits ~155–160°F or when the brisket has a nice dark bark, remove and wrap tightly in heavy-duty foil or butcher paper along with 1 cup beef broth and 1/2 cup apple cider vinegar and 1 tablespoon Worcestershire sauce to create steam. Return to smoker or oven and continue cooking until internal temperature reaches 200–203°F (approximately additional 2–4 hours).

Rest

Remove wrapped brisket and rest in an insulated cooler or warm oven for at least 1 hour (up to 2 hours) to allow juices to redistribute. This yields moist slices.

Slice or chop

For sliced brisket: unwrap and trim any excess fat, then slice across the grain into 1/4-inch slices. For chopped brisket (for sandwiches): chop the point and flat into bite-sized pieces, reserving some fatty pieces for flavor. If desired, toss chopped brisket with some warmed Kansas City BBQ sauce (see sauce section) before serving.

Combine 2 cups beef broth, 1 cup apple cider vinegar and 2 tablespoons Worcestershire sauce and keep chilled until needed for spritzing and for adding to wrap. Use this liquid to spritz the brisket hourly while smoking and pour into the wrapped packet before sealing.

Make the sauce

In a medium saucepan, combine ketchup, brown sugar, 1 cup apple cider vinegar, molasses, Worcestershire sauce, and yellow mustard. Whisk in smoked paprika, garlic powder, onion powder, cayenne, salt and black pepper. Bring to a simmer over medium heat, stirring. Reduce heat to low and simmer gently, uncovered, 15–20 minutes until thickened to a glossy, pourable sauce. Taste and adjust sweetness, acidity, or heat as desired. Keep warm.

Finish brisket with sauce

If serving sliced: brush a light coat of warm Kansas City BBQ sauce onto slices or serve sauce on the side. If serving chopped: toss chopped brisket with 1–1 1/2 cups sauce (or to taste) and heat gently until saucy and warmed through.

If desired, melt 2 tablespoons butter and toss briefly with slices or chopped brisket to add shine and richness, then sprinkle with chopped parsley.

Serve sliced brisket arranged on a platter with extra Kansas City BBQ sauce on the side, or pile chopped brisket on slider buns/rolls. Provide additional pickles, sliced onions, or coleslaw if desired.