Equipment
Ingredients
Meat
- 2500 g beef brisket flat, trimmed
- 40 g yellow mustard
Dry Rub
- 30 g coarse kosher salt
- 30 g coarse black pepper, freshly ground
- 10 g garlic powder
- 10 g onion powder
- 10 g smoked paprika
Smoking Elements
- 200 g wood chips
Nutrition (per serving)
Method
Trim the fat cap of the brisket to approximately 6mm (1/4 inch) thickness. Remove any hard, waxy fat or silver skin from the meat side to ensure the rub penetrates effectively.
Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Pat the brisket dry, slather lightly with yellow mustard, and coat all sides generously with the spice mixture.
Preheat your grill for two-zone indirect heating. One side should have burners on (or coals), the other side off. Target an ambient temperature of 120°C (250°F). Place wood chips in a smoker box or foil pouch directly over the heat source.
Place the brisket on the cool side of the grill (indirect heat), fat cap up. Close the lid. Smoke for 3-4 hours, adding wood chips as needed, until the internal temperature reaches roughly 70-74°C (160-165°F) and a dark mahogany 'bark' has formed.
Remove brisket from the grill. Preheat your indoor oven to 135°C (275°F). Wrap the brisket tightly in two layers of heavy-duty aluminum foil. Ensure the seal is crimped tight to trap steam (the 'Texas Crutch').
Place the foil-wrapped brisket on a baking sheet and roast in the oven until the internal temperature reaches 95°C (203°F). The thermometer probe should slide into the meat with almost no resistance, like warm butter.
Remove from the oven and let the wrapped brisket rest on the counter for at least 1 hour. This allows the juices to redistribute and the collagen to set.
Unwrap carefully (watch for hot steam). Slice the brisket against the grain into pencil-thick slices. Serve immediately with the accumulated juices poured over the top.
Chef's Notes
- The 'Stall' is a phenomenon where the internal temp stops rising around 71°C (160°F) due to evaporative cooling. Wrapping in foil (step 5) powers through this phase preventing the meat from drying out.
- Always slice against the grain. On a brisket flat, the grain runs in one direction. Identify it before cooking or by looking at the raw side before slicing.
- If you want a crunchier bark, open the foil for the last 20 minutes of the oven cook, but watch carefully to ensure it doesn't dry out.
- Leftover brisket makes incredible tacos, chili, or breakfast hash.
Storage
Refrigerator: 4 days — Store whole pieces if possible to retain moisture; reheat gently with beef broth.
Freezer: 3 months — Vacuum seal slices with pan juices for best results.
Reheating: Reheat in a 150°C oven covered with foil and a splash of broth until warmed through.
