Name: Topgolf Knoxvilles Sliced Brisket Recipe
Cook time: 10 h
Total time: 10 h
Yield: 8 servings
Cuisine: Barbecue
Ingredients: 5 lbs whole beef brisket (trimmed); 3 tbs kosher salt; 2 tbs coarse black pepper; 1 tbs garlic powder; 1 tbs onion powder; 2 tbs yellow mustard (as binder); 2 cups apple or oak wood chunks (soaked 30 min); 4 lbs charcoal or lump charcoal; 1 cups ketchup; 1 tbs apple cider vinegar; 3 tbs brown sugar (packed); 1 tbs molasses; 1 tsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp hot sauce; 2 tbs water (to thin, optional); 1 tsp salt; 1 tsp black pepper; 1 cups beef stock or drippings (optional, for moistening); 2 tbs fresh parsley (chopped, optional)

Method

Brisket

Trim and bind

Trim excess hard fat from the brisket, leaving about 1/4-inch of fat for moisture. Pat the meat dry with paper towels. Rub the entire brisket lightly with yellow mustard to help the dry rub adhere.

Apply dry rub

Combine kosher salt, coarse black pepper, garlic powder and onion powder in a small bowl. Evenly coat the brisket on all sides with the rub, pressing it into the meat. Let the brisket sit at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor; if refrigerated, remove and rest 1 hour before smoking.

Smoking/Wood

Prepare smoker

Preheat your smoker to maintain a steady 225°F (107°C). If using a charcoal smoker, light charcoal and add soaked wood chunks when coals are ready. Aim for mild fruitwood (apple) or oak for a balanced smoke flavor.

Smoke the brisket

Place the brisket fat-side up on the smoker grate away from direct flame. Insert a probe thermometer into the thickest part of the flat. Smoke at 225°F (107°C) until the internal temperature reaches 165°F (74°C). This typically takes about 5–6 hours for a 5 lb brisket but times vary—target the temperature, not time.

Wrap (Texas crutch)

When the brisket hits about 165°F and has a dark, set bark, remove it and tightly wrap it in heavy-duty aluminum foil or butcher paper with 1 cup beef stock or drippings added to the packet to help braise and keep the meat moist. Return wrapped brisket to the smoker.

Finish cooking

Continue smoking the wrapped brisket until the internal temperature reaches 203°F (95°C) at the thickest part and a probe slides in with very little resistance, about another 3–4 hours. Total cook time commonly 8–10 hours for 5 lb brisket, depending on smoker.

Rest

Remove the wrapped brisket from the smoker and let it rest, still wrapped, in an insulated cooler or warmed oven for at least 1 hour (up to 2 hours). This lets juices redistribute and makes slicing easier.

BBQ Sauce

Make sauce

While the brisket rests (or during the last hour of smoking), combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce, salt and black pepper in a saucepan. Simmer gently over medium-low heat for 8–12 minutes, stirring occasionally, until slightly thickened. If too thick, stir in up to 2 tablespoons water to reach desired consistency. Taste and adjust seasoning.

Finish & Serve

Slice and sauce

Unwrap the rested brisket. Using a sharp slicing knife, slice brisket against the grain into 1/4-inch slices. Arrange on a platter and brush lightly with warm BBQ sauce. Reserve extra sauce for serving on the side.

Garnish

Optionally drizzle any collected drippings or warmed beef stock over the slices to keep them moist. Sprinkle chopped fresh parsley for color and serve immediately.