Low-and-Slow Smoked Beef Brisket with Bark and Burnt Ends

How to Make Low-and-Slow Smoked Beef Brisket with Bark and Burnt Ends

1. 1

   Step 1: Trim and season the brisket

   Trim excess fat so the fat cap is about 1/4" thick and remove any silver skin; leave the point intact. Lightly coat the entire brisket with yellow mustard to act as a binder, then evenly apply a rub of kosher salt, coarse black pepper and garlic powder. Let the seasoned brisket rest at room temperature for 30–45 minutes while you prepare the smoker.

   For this step

   • 10 lbWhole packer brisket (flat + point), trimmed to ~1/4" fat cap
   • 3/4 cupKosher salt
   • 3/4 cupCoarse black pepper (freshly cracked)
   • 1/4 cupYellow mustard (binder)
   • 2 tbspGarlic powder
   
2. 2

   Step 2: Prepare smoker and begin the long smoke

   Preheat your smoker to a steady 225°F (107°C) and add hardwood chunks (oak, hickory or pecan) for smoke. Place the brisket on the smoker fat-side up (or down if your smoker’s heat comes from above) and smoke undisturbed, spritzing every 60–90 minutes with beef broth to maintain moisture and encourage a deep, even bark. Expect roughly 6–8 hours to hit the first target range (around 155–165°F internal), but monitor by temperature and bark development rather than time alone.

   For this step

   • 5 chunksHardwood chunks (oak, hickory or pecan)
   • 2 cupsBeef broth (for spritzing and foil)
   
3. 3

   Step 3: Wrap (Texas crutch) and finish to tenderness

   When the brisket reaches the stall (commonly 155–165°F) and the bark is set, tightly wrap the brisket in heavy-duty foil with a few tablespoons of butter and 1/2 cup beef broth to braise slightly. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200–205°F and a probe slides in like softened butter, typically another 3–5 hours depending on size.

   For this step

   • 4 tbspUnsalted butter (for wrapping and finishing)
   
4. 4

   Step 4: Rest the brisket

   Carefully remove the wrapped brisket and rest it in a cooler or insulated container for at least 1–2 hours; resting redistributes juices and firms the bark. Keep it wrapped during the rest; this allows internal temperature to equalize and results in juicier slices when you cut.
5. 5

   Step 5: Make burnt ends from the point

   Unwrap and separate the point from the flat. Cube the point into roughly 1" pieces, toss the cubes with brown sugar, BBQ sauce and a few small knobs of butter, then place in a foil pan. Return the pan to the smoker at 250–275°F and cook until the pieces are sticky, caramelized and deeply browned—about 45–75 minutes—stirring once or twice to evenly glaze and develop charred edges.

   For this step

   • 1/2 cupBrown sugar (for burnt ends)
   • 1 cupThick BBQ sauce (your favorite, for burnt ends finishing)
   
6. 6

   Step 6: Slice the flat and serve with burnt ends

   Slice the flat across the grain into 1/4"–1/2" slices, trimming any excess fat as you go. Plate warm brisket slices alongside the sticky burnt ends, garnish with coarse cracked pepper if desired, and serve with extra BBQ sauce and pickles. Enjoy immediately—leftovers reheat well and make excellent sandwiches.
   

1. Trim excess fat so the fat cap is about 1/4" thick and remove any silver skin; leave the point intact. Lightly coat the entire brisket with yellow mustard to act as a binder, then evenly apply a rub of kosher salt, coarse black pepper and garlic powder. Let the seasoned brisket rest at room temperature for 30–45 minutes while you prepare the smoker.
2. Preheat your smoker to a steady 225°F (107°C) and add hardwood chunks (oak, hickory or pecan) for smoke. Place the brisket on the smoker fat-side up (or down if your smoker’s heat comes from above) and smoke undisturbed, spritzing every 60–90 minutes with beef broth to maintain moisture and encourage a deep, even bark. Expect roughly 6–8 hours to hit the first target range (around 155–165°F internal), but monitor by temperature and bark development rather than time alone.
3. When the brisket reaches the stall (commonly 155–165°F) and the bark is set, tightly wrap the brisket in heavy-duty foil with a few tablespoons of butter and 1/2 cup beef broth to braise slightly. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200–205°F and a probe slides in like softened butter, typically another 3–5 hours depending on size.
4. Carefully remove the wrapped brisket and rest it in a cooler or insulated container for at least 1–2 hours; resting redistributes juices and firms the bark. Keep it wrapped during the rest; this allows internal temperature to equalize and results in juicier slices when you cut.
5. Unwrap and separate the point from the flat. Cube the point into roughly 1" pieces, toss the cubes with brown sugar, BBQ sauce and a few small knobs of butter, then place in a foil pan. Return the pan to the smoker at 250–275°F and cook until the pieces are sticky, caramelized and deeply browned—about 45–75 minutes—stirring once or twice to evenly glaze and develop charred edges.
6. Slice the flat across the grain into 1/4"–1/2" slices, trimming any excess fat as you go. Plate warm brisket slices alongside the sticky burnt ends, garnish with coarse cracked pepper if desired, and serve with extra BBQ sauce and pickles. Enjoy immediately—leftovers reheat well and make excellent sandwiches.