Sliced Beef Brisket: The Ultimate Guide to Juicy Flavorful Results
Wondering how to cook Sliced Beef Brisket like a pro? Learn the best methods, slicing tips, and flavor tricks in one simple post. Discover more now!
Ingredients
- For the Brisket
- 5-7 lb beef brisket whole packer cut preferred
- 3 tbsp kosher salt creates the perfect crust
- 2 tbsp freshly cracked black pepper adds bold flavor
- 2 tbsp smoked paprika for that signature color and smoky depth
- 1 tbsp garlic powder enhances the beefy richness
- 1 tbsp onion powder adds savory complexity
- 1 tsp cayenne pepper optional heat kick
- For the Mop Sauce:
- 1 cup beef broth keeps moisture locked in
- 3 tbsp apple cider vinegar tenderizes and adds tang
- 2 tbsp Worcestershire sauce umami boost
- 1 tbsp brown sugar balances acidity
Instructions
Step 1: Preparation (Night Before)
- Trim excess fat, leaving ¼ inch fat cap
- Score the fat cap in a crosshatch pattern
- Apply dry rub generously, massaging into meat
- Wrap in plastic wrap and refrigerate 12-24 hours
- Remove from fridge 1 hour before cooking
Step 2: Initial Cooking Phase
- Preheat smoker or oven to 225°F
- Place brisket fat-side up on cooking grate
- Insert probe thermometer into thickest part
- Cook undisturbed for first 6 hours
- Spray with mop sauce every 2 hours after hour 6
Step 3: The Texas Crutch (Wrapping Phase)
- When internal temperature reaches 165°F, remove brisket
- Wrap tightly in butcher paper or foil
- Return to cooker, continue cooking to 200-205°F internal
- Test doneness: probe should slide in like butter
Step 4: Resting and Slicing
- Rest wrapped brisket for 2 hours minimum
- Unwrap and locate the grain direction
- Slice against the grain, ¼ inch thick
- Serve immediately for best texture
Notes
Nutritional Breakdown (Per 4 oz serving):
- Calories: 290
- Protein: 28g (56% DV)
- Total Fat: 19g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 380mg (varies by rub)
- Iron: 3.2mg (18% DV)
- Zinc: 5.8mg (39% DV)