Ingredients:

  • 1 (5–7 lb / 2.25–3.2 kg) Beef Brisket (Full packer, flat or point cut)
  • 2 Tbsp Kosher Salt
  • 2 Tbsp Coarse Black Pepper
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Granulated Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cayenne Pepper (Optional)
  • 4 cups Beef Broth (Low Sodium) (If oven method used)
  • 1 large Yellow Onion, quartered (If oven method used)
  • 4 cloves Garlic, smashed (If oven method used)
  • 1 Tbsp Worcestershire Sauce (If oven method used)
  • 2 Bay Leaves (If oven method used)

Instructions:

  1. Trim the fat cap to about 1/4 inch thickness. Trim hard edges, leaving fat primarily over the flatter muscle side for moisture.
  2. Thoroughly mix all dry rub ingredients (Salt, Pepper, Paprika, Garlic Powder, Onion Powder, Cayenne). Apply generously and evenly over the entire surface of the brisket.
  3. Wrap tightly in plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight.
  4. Preheat smoker or oven to 250°F (120°C). If smoking, add wood chunks (Hickory or Oak recommended).
  5. Place brisket fat-side up directly on the smoker grate or on a rack in the roasting pan (no liquid yet). Cook until the internal temperature reaches 150°F to 160°F (65°C–71°C) and a deep, dark bark has formed (approx. 5–7 hours).
  6. Remove the brisket. Wrap tightly in heavy-duty foil or butcher paper, optionally adding a splash of broth or apple cider vinegar to the wrap.
  7. Continue cooking at 250°F/120°C until the internal temperature hits 200°F–205°F (93°C–96°C) and the probe inserts with very little resistance (like poking room-temperature butter). This typically takes another 3–5 hours. (If using the oven braise method, place the wrapped brisket into the braising liquid and cover the pan tightly).
  8. Remove from heat. Let the brisket rest, still wrapped, for a minimum of 1 hour, ideally 2–3 hours, keeping it as warm as possible.
  9. Unwrap and identify the grain direction of both the flat and the point muscles. Slice against the grain into pencil-thick slices.
  10. Serve immediately with classic sides like creamy coleslaw or sharp Cheddar Macaroni & Cheese.