Smoked Brisket Plate

Texas barbecue made its name on brisket smoked low and slow until a dark bark forms and the meat turns tender. This plate keeps the ritual simple: a peppery dry rub, white bread, dill pickles, and your favorite sauce.

Serves 6

Estimate for one serving

• 620 cal
• 48g protein
• 18g carbs
• 38g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 lb beef brisket (flat or full packer, trimmed)
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 3 tbsp yellow mustard (for binder)
• 12 slices white bread slices
• 12 spears dill pickle spears
• 1 cup your favorite BBQ sauce (store-bought or homemade)
• 4 cups wood chips or chunks (hickory or post oak, if using smoker)

Instructions

1. 1Pat the brisket dry with paper towels. Trim any excess fat to about ¼ inch if not already done.
2. 2Mix kosher salt, black pepper, garlic powder, onion powder, and paprika in a small bowl to create the dry rub.
3. 3Lightly coat the brisket on all sides with the yellow mustard as a binder, then generously apply the dry rub. Let it sit at room temperature for 30–45 minutes or refrigerate uncovered overnight for better flavor.
4. 4If using a smoker: Preheat to 225–250 °F. Add wood chips or chunks for smoke. Place brisket fat-side up on the grates.
5. 5If using an oven: Preheat to 275 °F. Place brisket on a wire rack set inside a foil-lined baking sheet. Add wood chips wrapped in foil with holes poked in it for smoke effect.
6. 6Cook the brisket for 4–5 hours (or until internal temperature reaches 165–170 °F), spritzing with apple cider vinegar or water every hour after the first 2 hours to keep moist.
7. 7Once at 165–170 °F, wrap tightly in butcher paper or foil (Texas crutch). Continue cooking until internal temperature hits 195–205 °F, about 2–3 more hours. Total cook time is roughly 1.5–2 hours per pound.
8. 8Remove from heat, keep wrapped, and let rest in a cooler or turned-off oven for at least 1 hour (up to 4 hours is ideal).
9. 9Slice the rested brisket against the grain into ¼-inch slices. Warm the BBQ sauce if desired.
10. 10Assemble each plate: 2–slices of white bread, 6–sliced brisket, pickle spears, and a small ramekin or drizzle of BBQ sauce.
11. 11Serve immediately while warm. Leftovers keep well refrigerated for 3–4 days.