Beef Brisket Recipe

Trim and prepare

Pat the brisket dry with paper towels. Trim excessive hard fat leaving about 1/4 inch of fat cap for flavor and moisture. If the brisket is uneven, optionally square it to promote even cooking.

Make rub

In a bowl combine kosher salt, coarse black pepper, paprika, dark brown sugar, garlic powder, onion powder, ground cumin and red pepper flakes. Mix thoroughly so sugar is broken up and spices are even.

Apply rub

Rub olive oil all over the brisket to help the rub adhere. Generously apply the dry rub, pressing it into all surfaces of the meat. Wrap brisket in plastic wrap and refrigerate for at least 2 hours or overnight for deeper flavor (bring back to near room temperature before cooking if refrigerated).

Preheat smoker or oven

Preheat your smoker to 110–120°C (225–250°F) with your choice of wood (oak, hickory, or pecan). If you don't have a smoker, preheat oven to 150°C (300°F) and prepare a roasting pan for low-and-slow braise.

Prepare braising liquid

In a bowl combine beef broth, apple cider vinegar and Worcestershire sauce. Place quartered onion, smashed garlic cloves, and bay leaves in the liquid.

Smoke the brisket (first stage)

Place the brisket fat-side up on the smoker grate. Smoke until the brisket develops a deep mahogany bark and an internal temperature of about 71°C (160°F). This typically takes 4–6 hours at 110–120°C (225–250°F), depending on size and smoker consistency. If using an oven, place brisket on a rack in a roasting pan and roast until bark forms and internal temp reaches 71°C (160°F).

Wrap and braise (Texas crutch)

When target bark and temperature are reached, transfer brisket to heavy-duty foil or butcher paper large enough to wrap it fully. Add 200–250 ml of the prepared braising liquid into the foil/paper, fold tightly to create a sealed packet. Return wrapped brisket to smoker or oven and continue cooking until internal temperature reaches 93–96°C (200–205°F), about another 4–6 hours. Total cook time will vary; plan for roughly 1.5–2 hours per kg after the first stage.

Rest

Carefully remove the wrapped brisket and place it in a cooler or insulated container. Let it rest, wrapped, for at least 1 hour (up to 2 hours). Resting allows the juices to redistribute and the meat to finish tenderizing.

Reduce braising liquid & finish sauce

While the brisket rests, pour the reserved braising liquid into a small saucepan and bring to a simmer. Reduce until slightly thickened (about 8–12 minutes). Whisk in butter and chopped parsley, adjust seasoning with salt and pepper to taste. Keep warm.

Slice and serve

Unwrap the brisket and separate the point from the flat if desired. Slice against the grain in 3–5 mm slices for the flat; shred or cube the point for richer bites. Arrange on a platter, spoon reserved sauce over slices or serve on the side. Serve with pickles, bread or your preferred sides.