Best Brisket Recipes
Y’all asked for advice on leveling up your brisket game, so today I’m sharing my Best Brisket Recipes to show you how it’s done. There’s nothing better than a perfect brisket slice that melts in your mouth and bursts with smoky, sweet and savory flavors. On the flip side, there’s nothing worse than your first brisket coming out tough and under-seasoned. So, let’s make sure that doesn’t happen! To avoid brisket disasters, let me guide you to the best ways to make all your hard work pay off with my tried-and-tested recipes. Whether you’re a seasoned pitmaster, a BBQ newbie or just interested in living vicariously through a flavor-packed journey, this roundup has something for everyone. So, grab your pitmaster apron, and let’s get cooking! Table of Contents Why You’ll Love my Brisket recipesregional differences in brisket makingTips for The Best Brisket RecipeBrisket Recipe Tips Continued…Best Brisket RecipesLeftover Brisket RecipesWhat to Serve with BrisketLeftovers & reheatingFAQs for Brisket RecipesFlavor X Fire & FOOD X Fire Why You’ll Love my Brisket recipes regional differences in brisket making Tips for The Best Brisket Recipe Brisket Recipe Tips Continued… Brisket Recipe Tips Continued… Best Brisket Recipes Leftover Brisket Recipes What to Serve with Brisket Leftovers & reheating FAQs for Brisket Recipes Flavor X Fire & FOOD X Fire Why You’ll Love my Brisket recipes First off, why do I love brisket so much? Well, it’s simple. Brisket is the ultimate BBQ cut. With the right techniques, this naturally tough cut of meat transforms into a symphony of tenderness and bold smokiness. Imagine biting into a piece of juicy brisket perfectly cooked with a beautiful smoke ring and a mouthwatering bark. Trust me, it’s a game-changer. So, if you’re all about those big bold flavors, you’re gonna love these recipes. regional differences in brisket making Brisket game changes big time, depending on where you are. In Texas, it’s all about that low and slow smoke with just salt and black pepper, letting the meat’s natural flavor and smoky goodness shine. Kansas City, though, loves it sweet and spicy, with a thick rub that includes brown sugar and finishes off with a rich, tangy barbecue sauce. Head over to the Carolinas, and you’ll find brisket served with a vinegar-based mustard sauce for a tangy kick that contrasts perfectly with the smoky meat. Different regions, different vibes, all so freakin’ delicious. Tips for The Best Brisket Recipe Now, let’s get down to the nitty-gritty. Here are some top tips for making the best brisket ever: Choose the Right Cut: Go for a whole packer brisket which includes both the flat cut and the point cut. This gives you a perfect balance of lean and fatty meat. Trim the Fat Side: Trim off excess fat. There’s no need for a thick fat cap because not all of that fat will render. I like to leave about a quarter of an inch of fat on the fat cap because I’ve found it’s enough fat that it’ll render while cooking, but it’s also not too much so that it doesn’t overwhelm you when slicing and eating the brisket later. Brisket Rub: A flavor-packed spice rub can make all the difference for your brisket results. However, sometimes simplicity is the vibe. In that case, all you need is some black pepper, brown sugar, chili powder, garlic powder and onion powder for your dry rub. Choose the Right Cut: Go for a whole packer brisket which includes both the flat cut and the point cut. This gives you a perfect balance of lean and fatty meat. Trim the Fat Side: Trim off excess fat. There’s no need for a thick fat cap because not all of that fat will render. I like to leave about a quarter of an inch of fat on the fat cap because I’ve found it’s enough fat that it’ll render while cooking, but it’s also not too much so that it doesn’t overwhelm you when slicing and eating the brisket later. Brisket Rub: A flavor-packed spice rub can make all the difference for your brisket results. However, sometimes simplicity is the vibe. In that case, all you need is some black pepper, brown sugar, chili powder, garlic powder and onion powder for your dry rub. Add flavor to everything you’re cooking shop over the fire spice lines Brisket Recipe Tips Continued… Internal Temperature: Aim for an internal temperature of 195-205 degrees Fahrenheit, and remember to invest in a meat thermometer to get this very important detail right. Resting Time: Let your brisket rest, wrapped in butcher paper or aluminum foil, for about 2 hours or before it hits the cutting board. It may seem like a long wait, but this step helps lock in the juices. Pencil-thin Slices: As a general rule of thumb, make your meat slices the width of a #2 pencil. Against the Grain: Finally, to get the most enjoyment out of every bite, brisket should always be cut against the grain. Internal Temperature: Aim for an internal temperature of 195-205 degrees Fahrenheit, and remember to invest in a meat thermometer to get this very important detail right. Resting Time: Let your brisket rest, wrapped in butcher paper or aluminum foil, for about 2 hours or before it hits the cutting board. It may seem like a long wait, but this step helps lock in the juices. Pencil-thin Slices: As a general rule of thumb, make your meat slices the width of a #2 pencil. Against the Grain: Finally, to get the most enjoyment out of every bite, brisket should always be cut against the grain. Ultimately, the best tip I can give is to be patient when it comes to slow cooking the best brisket. Remember, good brisket takes time but the reward is always worth the extra effort. Get ready to explore mouthwatering recipes and expert tips that will take your brisket game to the next level. Let’s fire up those smokers and dive in! Smoked Brisket This recipe delivers perfectly rendered savory slices of beef perfection. View Recipe Overnight Smoked Brisket Yet another classic recipe that turns a full-packer brisket into an insanely juicy masterpiece. View Recipe Texas Smoked Brisket Recipe This is a simple and straightforward brisket recipe that honors the best of Texas BBQ. View Recipe Mesquite Peppercorn Lager Smoked Brisket This recipe is all about the mesquite lager rub infusing the meat with a unique and insanely good flavor. View Recipe Foil Boat Brisket The Foil Boat Brisket method ensures super tender meat that melts in your mouth. View Recipe Easy Smoked Brisket This easy recipe is perfect for your first time smoking brisket, walking you through all the steps to perfect meat! View Recipe Hot & Fast Smoked Brisket This recipe features Wagyu Brisket and a faster cooking time, which yields surprisingly awesome results. View Recipe Leftover Brisket Recipes Brisket is a big cut of meat, so what are you going to do with all that leftover brisket? Well… Lucky for you, I have some ideas! Brisket Burnt Ends Brisket Burnt Ends is the ideal recipe for the point of your Texas Smoked Brisket. View Recipe BBQ Brisket Burnt Ends If you think it can't get any better than smoked brisket, hold my beer. These succulent BBQ Burnt Ends sauced up with honey, chipotles, and my favorite Cherry Chipotle Ale Rub for some sweet heat. View Recipe BBQ Brisket Melt BBQ brisket melts are a great way to use the meat from my foil boat brisket recipe to make some freakin' delicious sandwiches. View Recipe Leftover Brisket Breakfast Skillet Start your morning off with a hearty breakfast skillet using leftover brisket. The best way to reuse some delicious beef again for even more flavor! View Recipe Smoked Texas Twinkies If you are a bacon lover like myself, then you'll love these Texas Twinkies. This appetizer is the ultimate sweet, savory, and salty combo! View Recipe BBQ Brisket Nachos From some of the leftover brisket we cooked up earlier this week, we have these BBQ Brisket Nachos. Super easy and fun to put together so make sure to give it a try! View Recipe Smoked Brisket Queso Smoked Brisket Queso for a delicious bowl of melty cheese and savory brisket. View Recipe What to Serve with Brisket A good brisket recipe deserves a serving platter full of delicious accompaniments, starting with your favorite BBQ sauce. Classic sides like potato salad, coleslaw and baked beans are always a hit. And don’t forget the cornbread (or white bread slices, depending on where in the South you’re from). If you haven’t tried it yet, check out my HNY FYR BBQ Sauce. It’s a small-batch, artisanal barbecue sauce that’s a sweet and spicy blend of clover honey, garlic and a kick of cayenne pepper. Perfect for brisket! Leftovers & reheating Got leftovers? No problem. Store the leftover brisket in an airtight container in the fridge for 3-5 days. For the best results, slice only what you need keeping the rest whole to preserve moisture. The best way to reheat brisket on the grill for perfect results is to wrap the brisket in aluminum foil to retain moisture, then place it on the grill over indirect heat. Set your grill to a low temperature, around 225-250 degrees Fahrenheit. Reheat the brisket slowly to prevent it from drying out, aiming for an internal temperature of 145-155 degrees Fahrenheit. To enhance the flavor, you can, of course, add a little beef broth, beer, or juice inside the foil before sealing it. This method ensures your brisket stays juicy and tender while regaining some of that delicious smoky flavor. Also, don’t forget to try some of those other brisket recipes the next day when you’re wondering what to do with all your tasty leftover brisket! They’re pretty fantastic! Let’s not forget the insanely delicious burnt ends. Here’s a roundup featuring all my Best Burnt Ends Recipes. Some of them are made with brisket, but I’ve also written Poor Man’s Burnt Ends, Smoked Salmon Burnt Ends and Maple Bourbon Pork Belly Burnt Ends recipes. All delicious and cooked in less time! FAQs for Brisket Recipes Where can I buy the best whole brisket online? For the best whole packer brisket online, check out Snake River Farms or Crowd Cow for their insanely decadent American Wagyu Brisket. Another awesome option is Porter Road, where you can snag some pasture-raised brisket with killer marbling and flavor. These online butchers are all about quality and sustainability, making sure you get premium brisket delivered right to your door. What are some different methods for cooking brisket? There are so many cool ways to cook brisket, each bringing its own flavor vibes and textures. Smoking is the OG method—cooking low and slow over wood or charcoal to get that deep smoky flavor, beautiful bark, and perfect smoke ring. If you don’t have a smoker, no worries! Oven roasting is your friend. Just cook the brisket at a low temp in the oven, maybe in a Dutch oven with tomato paste and apple cider vinegar for a super rich cooking liquid. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!