Brisket Recipe

Trim and prepare

Remove brisket from refrigerator 1 hour before cooking to come toward room temperature. Trim excess hard fat and silver skin, leaving approximately 1/4" fat cap on the brisket fat side for moisture and bark formation. Square the edges for even cooking and tie any flopping point to the flat with butcher's twine if desired.

Apply binder

Lightly brush both sides of the brisket with the mustard to act as a binder for the rub. The mustard flavor will mellow and is not meant to dominate.

Make and apply rub

In a small bowl combine kosher salt, coarse black pepper, garlic powder, and onion powder. Mix thoroughly. Evenly season both sides and all edges of the brisket with the rub, pressing gently so it adheres. Use all the rub; be generous on the fatty side and edges for consistent bark.

Preheat smoker

Preheat a smoker to a stable 225°F (107°C). Set up for indirect smoking with grate height that allows steady smoke contact. Place a water pan in the smoker to maintain humidity and pour in about 2 cups of water. Add the wood chunks to the firebox or charcoal; aim for clean, thin blue smoke rather than thick white smoke.

Initial smoke

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 (107°C) until the brisket reaches an internal temperature of 155–165°F (68–74°C). This can take approximately 6–8 hours depending on size and smoker consistency. Maintain consistent temperature and add small amounts of wood every hour as needed to keep a steady thin smoke.

Wrap (Texas crutch)

When the brisket reaches roughly 155–165°F and the bark has formed (dark but not burnt), remove it and wrap tightly in aluminum foil or peach/pink butcher paper along with 1 cup low-sodium beef broth or 1 cup of reserved brisket juices. Wrapping helps push through the stall and tenderize. Return the wrapped brisket to the smoker.

Finish cooking

Continue smoking the wrapped brisket until internal temperature reaches 200–203°F (93–95°C). This final stage typically takes another 2–4 hours. Check temperature periodically; probe tenderness (meat should feel like soft butter when probed) is as important as temperature for readiness.

Resting

Remove the wrapped brisket from the smoker and transfer it to a cooler or insulated container. Let it rest, still wrapped, for at least 1 hour and up to 2 hours. Resting lets juices redistribute and the meat will gently continue to tenderize.

Slice and serve

Unwrap the brisket and reserve any accumulated juices. Slice the brisket against the grain: slice the flat into thin slices (about 1/4" thick) across the grain; the point may be sliced thicker or pulled for burnt ends. Serve slices with reserved juices or a light drizzle of beef broth. Offer additional coarse black pepper or finishing salt to taste.

Optional - Burnt ends

If desired, dice some of the point into 1" cubes, toss with a little reserved juices and rub, return to the smoker or oven at 300°F (150°C) for 30–45 minutes to caramelize and develop extra bark—these are classic burnt ends.