Beef Brisket Recipe

Trim and rest

Pat the brisket dry with paper towels. Using a sharp knife, trim excess fat to leave about 1/4 inch (6 mm) of fat cap intact to protect and flavor the meat. Remove any large hard hard pieces but leave the point connected to the flat. Let brisket sit at room temperature for 30 minutes while you prepare the rub and smoker (or refrigerate up to overnight after applying rub).

Prepare the rub

In a small bowl combine kosher salt, coarsely ground black pepper, paprika, garlic powder, onion powder, brown sugar, ground cumin, and ground coriander. Mix thoroughly to distribute spices evenly.

Apply oil and rub

Brush the entire surface of the brisket with the olive oil to help the rub adhere. Generously apply the dry rub on all sides of the brisket, massaging it into the meat. Press any loose spices into the surface so they form an even coating. If time allows, wrap in plastic and refrigerate 4–12 hours to let flavors penetrate.

Prepare smoker or oven

Preheat your smoker to 225°C? No — set to 225°F (107°C) for low-and-slow cooking. If using an oven, preheat to 250°F (121°C). Soak wood chips if using chips (not necessary for chunks). Place a water pan in the smoker below the cooking grate to maintain moisture. Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets and bone.

Smoke the brisket

Place the brisket fat-side up on the smoker grate. Maintain a steady 225°F (107°C). Smoke until the brisket reaches an internal temperature of 165°F (74°C), usually about 5–7 hours depending on size and smoker. During smoking, add wood chunks as needed every 60–90 minutes and monitor temperature. Spritz the brisket every 60–90 minutes with a mixture of half water/half apple cider vinegar (optional) to maintain surface moisture and encourage bark development.

Wrap (Texas crutch)

When the brisket hits 165°F (74°C) or when the bark is set and the stall begins, remove it and tightly wrap in two layers of heavy-duty aluminum foil or in butcher paper. Before sealing, add the beef stock, apple cider vinegar and Worcestershire sauce into the foil around the brisket to create a braising environment. Return the wrapped brisket to the smoker/oven with the seam side down.

Finish cooking

Continue cooking the wrapped brisket until the internal temperature reaches 200–205°F (93–96°C) and a probe slides in with little resistance (like soft butter), usually another 3–5 hours depending on size. Total cook time will vary — plan roughly 1.5 hours per pound including stall.

Resting

Remove the wrapped brisket from the smoker/oven and place it in a cooler or warm oven wrapped in towels to hold heat. Rest undisturbed for 1–2 hours (minimum 45 minutes) to allow juices to redistribute. This step is essential for tenderness and to prevent juice loss when slicing.

Slice and finish

Unwrap the brisket and reserve the braising liquid. Trim any excess fat if desired. Using a long sharp slicing knife, separate the point and flat at the natural seam if you prefer. Slice the flat against the grain into 1/4-inch thick slices. Optionally melt beef drippings or butter and brush lightly over sliced meat. Spoon some reserved braising liquid over slices or serve on the side as jus. Garnish with chopped parsley if using.

Throughout the cook, monitor both smoker temperature and internal meat temperature. Replenish charcoal or fuel and wood as needed. Allow wood smoke to produce a clean thin blue smoke; avoid heavy billows which can make the brisket bitter.