Chopped Brisket: The Best and Easy Sandwich Recipe
Craving smoky BBQ? This chopped brisket recipe is juicy, tender, and easy to make. Discover tips and serving ideas you’ll love. Try it now!
Ingredients
- 12-15 lb whole packer brisket the star of our chopped beef brisket recipe
- 3 tbsp kosher salt essential for proper seasoning penetration
- 2 tbsp black pepper coarsely ground (creates the signature bark)
- 1 tbsp garlic powder adds aromatic depth
- 1 tbsp onion powder enhances savory complexity
- 2 tsp smoked paprika contributes color and smoky flavor
- 1 tsp cayenne pepper optional heat element
Instructions
Step 1: Brisket Preparation
- Remove your brisket from refrigeration and trim excess fat, leaving 1/4-inch layer. Apply the dry rub generously, ensuring even coverage on all surfaces. This creates the foundation for exceptional chopped beef brisket flavor.
Step 2: Smoker Setup and Initial Cook
- Preheat smoker to 225°F with your chosen wood. Place brisket fat-side down and maintain consistent temperature. Spray with apple cider vinegar mixture every 2 hours to build bark development.
Step 3: The Texas Crutch Wrap
- When internal temperature reaches 165°F, wrap brisket in foil with beef broth. This accelerates cooking while preserving moisture essential for tender chopped beef brisket.
Step 4: Final Cook and Temperature Target
- Continue cooking wrapped brisket until internal temperature reaches 203°F. The collagen breakdown at this temperature ensures fork-tender beef brisket texture.
Step 5: Critical Resting Period
- Rest wrapped brisket in cooler or warm oven (170°F) for 1-2 hours. This redistributes juices throughout the meat, preventing dry chopped beef brisket.
Step 6: Chopping Technique
- Remove from wrap, separate point and flat. Chop against the grain into 1/4-inch pieces, mixing point and flat for optimal fat distribution in your beef brisket.
Notes
Nutritional Information
Per 6-ounce Serving- Calories: 450-520
- Protein: 35-42g
- Fat: 25-35g
- Carbohydrates: 0-2g
- Sodium: 800-1200mg