Brisket Recipe

Trim

Trim excess silver skin and hard fat from the brisket leaving about 1/4 inch of fat cap to keep meat moist. Square the flat so the brisket lays flat for even cooking.

Apply binder

Pat the brisket dry with paper towels. Rub the entire surface with the binder (olive oil or yellow mustard) to help the dry rub adhere.

Prepare rub and season

In a small bowl combine kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Sprinkle the rub evenly over the brisket, pressing lightly to adhere. Make sure sides and edges are coated. Refrigerate uncovered for at least 2 hours or up to overnight to allow seasoning to penetrate.

Optional injection

If using injection: combine beef broth, Worcestershire sauce and garlic powder. Load an injector and inject several times into the thicker parts of the brisket (about 20–30 injections), distributing the liquid evenly and avoiding squirting out. Pat dry gently after injecting.

Preheat smoker

Preheat smoker to 225°F (107°C). Use hardwoods like oak, hickory or a fruitwood blend. Stabilize the temperature before adding the brisket.

Place brisket on smoker

Place the brisket fat-side up (or down depending on your smoker's heat source) on the smoker grate with the thicker point toward the hotter area. Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets or bone.

Smoke

Smoke at 225°F until the brisket reaches an internal temperature of 155–165°F (68–74°C). This typically takes about 6–9 hours for a 5 lb brisket depending on your smoker. Every 60–90 minutes you can spritz or mop with a mixture of apple cider vinegar and apple juice (combine 1 cup cider vinegar, 1 cup apple juice, 1 tsp olive oil and 1 cup water in a spray bottle) to help maintain moisture and build bark. Avoid over-spritzing; a light mist is sufficient.

Wrap

When the brisket reaches 155–165°F and has a desired bark color, wrap tightly in either pink butcher paper or heavy-duty aluminum foil. Add 1/2 cup of apple juice or beef broth into the wrap to provide steaming moisture. Seal well to prevent leaks.

Continue cooking

Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the probe slides into the meat with only slight resistance (like room-temperature butter). This typically takes an additional 2–5 hours.

Rest

Remove the wrapped brisket from the smoker and transfer to a cooler or an insulated container. Let rest for at least 1 hour (preferably 1.5–2 hours). Resting lets the juices redistribute and the meat tenderize further.

Slice

Unwrap and carefully pour off any accumulated liquid (reserve for serving if desired). Separate the point from the flat if desired. Slice the flat against the grain into 1/4-inch thick slices. For the point, trim into smaller pieces or slice against the grain as well.

Finish with sauce (optional)

If using finishing sauce, gently warm the barbecue sauce with honey and brush lightly over sliced brisket or serve on the side.

Serve

Arrange sliced brisket on a platter, spoon reserved juices over meat if desired, and serve with your favorite sides.