Select Brisket
intro
Tender, smoky USDA Select beef brisket with a crisp, flavorful bark, slow-smoked to juicy perfection, a classic Texas BBQ centerpiece for warm-weather gatherings.
Ingredients
Steps
Trim and season brisket
Pat the 1.8kg USDA Select brisket completely dry with paper towels. Trim the thick top fat cap to an even 6mm (1/4 inch) thickness, removing any hard, waxy fat deposits from the meat surface. Mix 3 tablespoons kosher salt, 2 tablespoons coarse black pepper, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, and 1 tablespoon light brown sugar in a small bowl to make the rub. Coat the entire surface of the brisket evenly with the rub, pressing gently to help the spices adhere. Let the seasoned brisket rest at room temperature for 45 minutes while you prepare the smoker.
Preheat the smoker
Preheat your offset smoker or pellet grill to a steady 110°C (225°F), set for indirect heat cooking. Drain 4 cups of hickory wood chips (pre-soaked in water for 30 minutes), add them to the smoker’s firebox or dedicated wood chip tray, then close the lid. Wait 10 minutes for thin, clean blue smoke to develop before adding the brisket, as thick white smoke will give the meat a bitter, ashy taste.
Start initial smoke
Place the seasoned brisket on the smoker grate fat-side up, positioned fully away from the direct heat source to prevent burnt edges. Close the smoker lid tightly, and maintain a consistent internal cooking temperature of 110°C (225°F) for the first 4 hours of cooking. Avoid opening the lid during this period as much as possible to prevent heat and smoke loss, which extends cook time.
Spritz during cooking
After the first 4 hours of smoking, spritz the entire surface of the brisket with 30ml (2 tablespoons) of unsweetened apple juice using a food-safe spray bottle every 45 minutes. Continue cooking at 110°C (225°F), monitoring the brisket’s internal temperature with an instant-read thermometer inserted into the thickest part (avoiding fat or connective tissue) until it reaches 77°C (170°F), which takes approximately 3 additional hours.
Wrap to finish cooking
Once the brisket hits 77°C (170°F), carefully remove it from the smoker and set it on a sheet of heavy-duty aluminum foil. Pour 60ml (1/4 cup) of the remaining apple juice over the top of the brisket, then wrap it tightly in two layers of foil to create a sealed packet. Return the wrapped brisket to the 110°C (225°F) smoker, and cook until the internal temperature reaches 95°C (203°F), about 1.5 more hours, when the thermometer slides into the meat with no resistance, like pushing into soft butter.
Rest and slice brisket
Remove the foil-wrapped brisket from the smoker and transfer it to an insulated cooler, closing the lid tightly to hold heat. Let the brisket rest for 1 full hour to allow muscle fibers to relax and redistribute juices, which prevents all the moisture from running out when sliced. Unwrap the brisket, slice it against the grain into 6mm (1/4 inch) thick slices, and serve immediately.
Tips
2.The temperature ‘stall’ (when the brisket’s internal temperature stays stuck between 70-77°C for 1-2 hours) is a normal part of the cooking process; wrapping the brisket in foil helps push past the stall quickly without drying out the meat.
3.Always slice cooked brisket against the grain: cutting parallel to the long muscle fibers will result in tough, chewy slices even if the brisket is cooked to the perfect internal temperature.
OMG y’all, this brisket was a total game changer for our annual neighborhood potluck last weekend! I was nervous tackling a 9+ hour smoke for the first time, but the instructions were so clear I didn’t mess up a single step. Everyone was begging for the recipe, even the guy who swears he makes the best brisket in our Texas neighborhood 😂 Ended up going home with zero leftovers, that’s how good it was!
Made this Sunday for meal prep for the week and I am SHOOK. The brisket stayed juicy even after reheating slices for lunch all week! I paired it with roasted veggies and mac and cheese for my kids, and they both asked for seconds before they even finished their first helping. 10/10 will be making this once a month from now on.
Quick question before I dive in this weekend – I don’t have an offset smoker, will this recipe work okay on a standard Weber kettle with a smoke box? I’ve only done ribs before, never a full brisket, and I don’t want to waste a nice cut of beef! The recipe looks super straightforward, hence the 4 stars until I nail the cook this weekend.
SO good! I used USDA Select like the recipe said instead of splurging on Prime and I was shocked how tender and flavorful it came out. I was worried Select would be too tough, but the low and slow smoke broke down all the connective tissue perfectly. Saved me like $30 on the cut too!
Took this to my buddy’s tailgate last weekend and it was the star of the spread. We sliced it up for sliders with pickles and coleslaw, and people were coming back for thirds. Only note is I added a little extra black pepper to the rub because I like a more peppery bark, but otherwise followed the recipe exactly. Will absolutely make again.
Wait, 9 and a half hours total cook time? I work from home, but I’m nervous I’ll get pulled into back-to-back meetings and mess up the temp checks, so I’m holding at 3 stars until I can sort out the timing. Any tips for someone who can’t hover over the smoker the whole time?
Tried this last weekend and my brisket came out a little dry on the flat end – I think I pulled it a little early because I got impatient waiting for it to push through the stall. Flavor was incredible though, so 4 stars, just need to nail the timing next round. Any tips to make sure I don’t rush it next time?
Made this for my husband’s birthday dinner since brisket is his favorite, and he said it’s better than the brisket we had at that fancy BBQ spot in Austin for our anniversary! My father-in-law, who is a total brisket snob, even asked for the recipe to make for his own Fourth of July party. Total win in my book.
Delicious! I tweaked the rub a little to add a pinch of cayenne for a tiny kick, and it paired so well with the smoky flavor. Cooked it for 9 hours 45 minutes total because my smoker runs a little cool, and the bark was perfectly crispy without being burnt. My roommates devoured half of it before I even got a chance to put leftovers away.