Brisket Recipe
Make Brisket Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinade
Moisture & Smoke
Cooking & Finish
Method
Beef & Marinade
- 1
Trim and score
Trim any large hard pieces of exterior fat from the brisket, leaving a roughly 1/4-inch fat cap to keep the meat moist. If desired, lightly score the fat in a crosshatch pattern being careful not to cut into the meat.
- 2
Make the rub
In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix thoroughly so the sugar dissolves into the spices.
- 3
Season the brisket
Pat the brisket dry with paper towels. Rub the olive oil evenly over both sides, then apply the dry rub liberally over the entire surface. Press the rub into the meat so it adheres. Let rest at room temperature for 30–60 minutes or refrigerate overnight (covered) for deeper flavor. If refrigerating, remove and come to room temperature 1 hour before cooking.
Moisture & Smoke
- 4
Prepare liquid and smoker/oven
Combine beef broth, apple cider vinegar, and Worcestershire sauce in a bowl. Preheat your smoker to 225°F (107°C) if smoking. If using an oven or indirect grill, preheat to 275°F (135°C). Place a small pan with water or extra broth in the smoker/oven to maintain humidity.
- 5
Initial cook (low-and-slow)
Place the brisket fat-side up on the smoker grate or on a rack in a roasting pan for the oven. Insert a reliable instant-read or probe thermometer into the thickest part of the flat. Smoke/cook until the internal temperature reaches about 160–165°F (71–74°C). This typically takes 4–6 hours at 225°F depending on size and equipment.
- 6
Spritz and maintain moisture
Every 45–60 minutes after the first 90 minutes, spritz the brisket with 2–4 tablespoons of the broth mixture to maintain surface moisture and promote smoke adhesion. Continue until the brisket reaches the stall (temperature plateau around 150–165°F).
- 7
Wrap (Texas Crutch) when appropriate
When the brisket reaches the stall and has a well-formed dark bark (usually ~155–165°F), remove it and tightly wrap it in butcher paper or heavy-duty foil with 1/2 cup of the broth mixture added inside the wrap to keep it moist. Return to the smoker/oven and continue cooking.
- 8
Finish to tenderness
Continue cooking the wrapped brisket until the internal temperature reaches 200–205°F (93–96°C) and a probe slides into the meat with little to no resistance (like soft butter). This can take another 2–5 hours depending on the brisket and cooking temperature.
Cooking & Finish
- 9
Rest
Remove the wrapped brisket from the heat. Keep it wrapped and place it in a cooler or an insulated container lined with towels. Let rest for at least 1 hour (up to 2 hours). This redistributes juices and completes the tenderizing.
- 10
Unwrap and slice
Carefully unwrap the brisket. Separate the point from the flat if desired by cutting along the natural seam. Slice the flat against the grain into 1/4-inch to 1/2-inch thick slices. For the point, cut across the grain or pull apart for chopped brisket.
- 11