Transform your cooking skills with these 10 mouthwatering beef brisket recipes that will have your guests begging for seconds.
From classic smoky flavors to innovative international twists, these recipes will help you master this beloved cut of meat.
Whether you’re a seasoned pitmaster or trying brisket for the first time, you’ll find the perfect recipe to match your skill level and taste preferences.
Get ready to explore everything from traditional Texas-style brisket to Korean-inspired variations, complete with detailed instructions and pro tips for achieving that perfect tender, juicy result.
Classic Texas-Style Smoked Beef Brisket

Transform your backyard into an authentic Texas smokehouse with this mouthwatering smoked beef brisket recipe.
This iconic dish requires patience and attention to detail, but the result is a tender, flavorful piece of meat with a perfect bark and smoke ring that will make you the neighborhood pitmaster.
Ingredients:
• 12-14 lb whole beef brisket, untrimmed
• 1/4 cup coarse black pepper
• 1/4 cup kosher salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• Butcher paper for wrapping
• Oak or hickory wood chunks for smoking
Step 1: Trim the excess fat from your brisket, leaving about 1/4-inch fat cap on top.
Step 2: Mix your dry rub ingredients and coat the entire brisket generously.
Step 3: Preheat your smoker to 250°F and add wood chunks.
Step 4: Place the brisket fat side up and smoke for 6-8 hours until internal temperature reaches 165°F.
Step 5: Wrap the brisket tightly in butcher paper and return to smoker.
Step 6: Continue smoking for 4-6 hours until internal temperature reaches 203°F.
Step 7: Remove and let rest for 1-2 hours in a cooler wrapped in towels.
Step 8: Slice against the grain and serve.
Pro Tip: You’ll know your brisket is ready when you can slide a meat probe into it like butter. Always remember that each brisket cooks differently, so focus on temperature and tenderness rather than time.
Sweet and Savory Kansas City Brisket

Transform your ordinary brisket into a mouthwatering masterpiece with this Kansas City-style recipe.
The perfect blend of sweet and savory flavors creates a tender, juicy brisket with a caramelized bark that’ll make your taste buds dance.
Ingredients:
• 5-7 lb beef brisket
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1 cup beef broth
• 1/2 cup apple cider vinegar
• 1/3 cup honey
• 1/4 cup tomato paste
Cooking Instructions:
Step 1: Mix all dry seasonings in a bowl to create your rub.
Step 2: Trim excess fat from brisket, leaving about 1/4 inch fat cap.
Step 3: Apply rub generously all over the brisket, massaging it in.
Step 4: Let meat rest at room temperature for 30 minutes.
Step 5: Preheat smoker or grill to 225°F.
Step 6: Place brisket fat side up and smoke for 6-8 hours.
Step 7: Combine broth, vinegar, honey, and tomato paste for basting.
Step 8: Baste every hour after the first 4 hours.
Step 9: Cook until internal temperature reaches 200°F.
Step 10: Rest meat for 30 minutes before slicing against the grain.
Pro Tip: For the best results, choose a brisket with good marbling and don’t rush the cooking process. The key to tender brisket is patience – when you think it’s done, let it rest longer than you think necessary.
Slow-Cooker Mediterranean Herb Brisket

Slow-Cooker Mediterranean Herb Brisket is a tender, flavor-packed dish that brings together aromatic herbs and hearty beef.
This Mediterranean-inspired recipe transforms a tough cut of meat into a melt-in-your-mouth masterpiece that’s perfect for family gatherings or meal prep.
Ingredients:
• 3-4 lbs beef brisket, trimmed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 large onions, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 2 bay leaves
• 2 cups beef broth
• Salt and pepper to taste
• 1 lemon, juiced
• Fresh parsley for garnish
Step 1: Season your brisket generously with salt and pepper on both sides.
Step 2: Heat olive oil in a large skillet and sear the brisket on all sides until browned (about 3-4 minutes per side).
Step 3: Place sliced onions, carrots, and celery in your slow cooker.
Step 4: Layer the seared brisket on top of the vegetables.
Step 5: Add minced garlic, dried herbs, bay leaves, and beef broth.
Step 6: Cover and cook on low for 8-10 hours or until fork-tender.
Step 7: Remove the brisket, slice against the grain, and drizzle with cooking liquid and lemon juice.
Step 8: Garnish with fresh parsley before serving.
Pro Tip: For the most tender results, always slice your brisket against the grain, and let it rest for 15 minutes before cutting. If you have time, prepare this dish a day ahead as the flavors develop even more when refrigerated overnight.
Spicy Chipotle-Rubbed Brisket

Transform your ordinary beef brisket into a mouth-watering, smoky masterpiece with this chipotle-rubbed recipe.
This dish combines the perfect balance of heat from chipotle peppers and aromatic spices that will make your taste buds dance with joy while creating tender, juicy meat that practically melts in your mouth.
Ingredients:
• 4-5 lbs beef brisket, trimmed
• 3 chipotle peppers in adobo sauce
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 lime, juiced
Cooking Instructions:
Step 1: Mix chipotle peppers, garlic, brown sugar, and all dry spices in a food processor until it forms a paste.
Step 2: Pat the brisket dry and rub the spice mixture all over, covering every surface thoroughly.
Step 3: Wrap the seasoned brisket in plastic wrap and refrigerate for 4-12 hours.
Step 4: Preheat your oven to 300°F (150°C).
Step 5: Place brisket in a roasting pan and cover tightly with foil.
Step 6: Cook for 4-5 hours or until fork-tender.
Step 7: Let rest for 20 minutes before slicing against the grain.
Pro Tip: Always slice your brisket against the grain to ensure maximum tenderness – you can identify the grain by looking for the parallel lines of muscle fiber running through the meat. For the best results, let your brisket come to room temperature before cooking to ensure even heat distribution.
Traditional Jewish-Style Braised Brisket

Traditional Jewish-Style Braised Brisket is a cherished family recipe that brings warmth and comfort to any table.
This tender, flavorful meat dish has been passed down through generations, and its rich, savory taste makes it perfect for holiday celebrations or special family gatherings.
Ingredients:
• 4-5 lbs beef brisket, first cut
• 3 large onions, sliced
• 6 carrots, cut into chunks
• 4 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons paprika
• 1 tablespoon dried thyme
• Salt and black pepper to taste
• 3 tablespoons vegetable oil
Cooking Instructions:
Step 1: Preheat your oven to 325°F. Season the brisket generously with salt, pepper, and paprika.
Step 2: Heat oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until browned (about 4-5 minutes per side).
Step 3: Remove brisket and set aside. In the same pot, sauté onions, carrots, celery, and garlic until softened (8-10 minutes).
Step 4: Add tomato paste and beef broth, stirring to combine. Return brisket to the pot, fat side up.
Step 5: Cover and transfer to the oven. Cook for 3-3.5 hours, or until fork-tender.
Step 6: Let rest for 20 minutes before slicing against the grain.
Pro Tip: For the most flavorful results, prepare your brisket a day ahead and refrigerate overnight – this allows the flavors to develop fully and makes it easier to remove any excess fat.
Always slice the meat against the grain for maximum tenderness.
Maple-Pepper Crusted Brisket

Transform your ordinary brisket into a mouthwatering masterpiece with this perfectly balanced maple and pepper crust.
This recipe combines the sweetness of pure maple syrup with the bold kick of black pepper, creating a caramelized exterior while keeping the meat tender and juicy on the inside.
Ingredients:
• 4-5 lbs beef brisket, trimmed
• 1/2 cup pure maple syrup
• 3 tablespoons coarse black pepper
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 2 cups beef broth
Step 1: Mix the black pepper, salt, garlic powder, onion powder, and paprika in a small bowl to create your dry rub.
Step 2: Pat your brisket dry with paper towels and brush generously with maple syrup on all sides.
Step 3: Apply the dry rub mixture evenly, pressing firmly to adhere to the maple syrup coating.
Step 4: Place the brisket in a roasting pan and let it sit at room temperature for 30 minutes.
Step 5: Preheat your oven to 300°F (150°C).
Step 6: Add beef broth to the bottom of the pan and cover tightly with foil.
Step 7: Cook for 4-5 hours or until fork-tender (internal temperature should reach 195°F).
Step 8: Let rest for 20 minutes before slicing against the grain.
Pro Tip: For the best results, choose a brisket with good marbling and prepare it the day before you plan to serve. The flavors will develop more intensely overnight in the refrigerator, and you can simply reheat it slowly before serving.
Garlic and Rosemary Oven-Roasted Brisket

Transform your dinner table with this mouthwatering garlic and rosemary oven-roasted brisket.
This classic comfort dish combines aromatic herbs and savory garlic to create a tender, flavorful meat that practically melts in your mouth.
Perfect for family gatherings or special occasions, this recipe requires minimal hands-on time but delivers maximum flavor.
Ingredients:
• 4-5 lb beef brisket
• 8 cloves garlic, minced
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 2 onions, sliced
• 2 cups beef broth
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
Step 1: Preheat your oven to 325°F (165°C).
Step 2: Mix minced garlic, rosemary, olive oil, salt, and pepper in a small bowl.
Step 3: Pat the brisket dry and rub the garlic-rosemary mixture all over the meat.
Step 4: Place sliced onions, carrots, and celery in a large roasting pan.
Step 5: Place the seasoned brisket on top of the vegetables, fat side up.
Step 6: Pour beef broth around the meat (not over it).
Step 7: Cover tightly with foil and roast for 3-3.5 hours until fork-tender.
Step 8: Let rest for 15 minutes before slicing against the grain.
Pro Tip: For the most tender results, always slice your brisket against the grain, and don’t rush the resting period – this allows the juices to redistribute throughout the meat. Consider preparing this dish a day ahead, as the flavors deepen overnight in the refrigerator.
Smoky Memphis Dry Rub Brisket

Transform your backyard barbecue into a Memphis-style feast with this mouthwatering dry rub brisket recipe.
This method creates a perfectly seasoned bark on the outside while keeping the meat tender and juicy on the inside, delivering that authentic Southern barbecue experience right to your table.
Ingredients:
• 5-7 lb beef brisket
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons black pepper
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
Step 1: Mix all dry rub ingredients in a bowl until well combined.
Step 2: Trim excess fat from your brisket, leaving about 1/4 inch fat cap.
Step 3: Pat the brisket dry with paper towels and generously apply the rub mixture all over the meat.
Step 4: Let the seasoned brisket rest at room temperature for 30 minutes.
Step 5: Preheat your smoker to 225°F (107°C).
Step 6: Place brisket fat side up on the smoker grates.
Step 7: Smoke for 8-10 hours, or until internal temperature reaches 195°F (91°C).
Step 8: Let rest for 30-45 minutes before slicing against the grain.
Pro Tip: Always use a meat thermometer to monitor your brisket’s internal temperature rather than relying solely on time. For the best results, wrap your brisket in butcher paper when it hits 165°F (74°C) internal temperature to push through the stall period more quickly.
Asian-Inspired Ginger-Soy Brisket

Transform your ordinary beef brisket into an umami-rich, Asian-inspired masterpiece.
This tender, juicy brisket combines the warmth of fresh ginger with savory soy sauce and a touch of sweetness, creating a perfectly balanced dish that will impress your family and guests.
Ingredients:
• 4-5 lbs beef brisket
• 1 cup low-sodium soy sauce
• 3 tablespoons fresh ginger, minced
• 6 cloves garlic, minced
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 1 cup beef broth
• 2 tablespoons rice vinegar
• 2 scallions, chopped
• 1 tablespoon black pepper
• 2 star anise pods
• 2 tablespoons cornstarch (for sauce)
Cooking Instructions:
Step 1: Pat your brisket dry and season generously with black pepper.
Step 2: Mix soy sauce, ginger, garlic, brown sugar, sesame oil, and beef broth in a bowl.
Step 3: Place brisket in a large roasting pan and pour the marinade mixture over it.
Step 4: Cover tightly with foil and refrigerate for 4-12 hours.
Step 5: Preheat oven to 300°F (150°C).
Step 6: Cook covered for 4-5 hours until fork-tender.
Step 7: Remove brisket and strain the sauce into a saucepan.
Step 8: Thicken sauce with cornstarch slurry and serve over sliced brisket.
Step 9: Garnish with chopped scallions.
Pro Tip: Always slice your brisket against the grain for maximum tenderness. Let the meat rest for 20-30 minutes before slicing to ensure the juices redistribute properly throughout the meat.
Santa Maria Style Grilled Brisket

Santa Maria Style Grilled Brisket brings the authentic flavors of California’s central coast to your backyard.
This classic preparation method combines simple seasonings with oak-wood smoking to create a tender, flavorful beef brisket that’s perfect for your next outdoor gathering.
Ingredients:
• 5-7 lb beef brisket
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 2 teaspoons dried rosemary
• Oak wood chunks for smoking
Step 1: Mix all the dry seasonings in a bowl until well combined.
Step 2: Trim excess fat from the brisket, leaving about ¼ inch fat cap.
Step 3: Rub the seasoning mixture generously all over the brisket.
Step 4: Let the seasoned brisket rest at room temperature for 30 minutes.
Step 5: Prepare your grill for indirect cooking at 250°F, adding oak wood chunks for smoke.
Step 6: Place the brisket fat side up on the indirect heat side.
Step 7: Cook for about 1.5 hours per pound, or until internal temperature reaches 200°F.
Step 8: Let the brisket rest for 30 minutes before slicing against the grain.
Pro Tip: For the most tender results, wrap your brisket in butcher paper when it reaches an internal temperature of 165°F, then continue cooking until done. Your patience will be rewarded with incredibly juicy meat that practically melts in your mouth.
Frequently Asked Questions
What’s the ideal cooking temperature for a tender beef brisket?
Smoke your brisket at 225-250°F for the best results. This low-and-slow method allows the tough connective tissues to break down properly, resulting in tender, juicy meat.
How long should you let a brisket rest after cooking?
Let your brisket rest for at least 30 minutes, but ideally one hour, wrapped in butcher paper or foil. This allows the juices to redistribute throughout the meat for optimal tenderness.
What’s the best way to season a beef brisket?
Create a simple but flavorful rub using coarse black pepper, kosher salt, garlic powder, and paprika. Apply the rub generously at least one hour before cooking for maximum flavor penetration.
How can you tell when a brisket is properly done?
Your brisket is done when it reaches an internal temperature of 200-205°F and feels tender when probed. The meat should have a slight wobble when gently shaken.
What’s the secret to achieving a good bark on brisket?
Apply your rub generously and avoid wrapping the brisket too early in the cooking process. Maintain consistent temperature and airflow to develop a dark, flavorful crust on the exterior.
Final Thoughts
Whether you choose to smoke, slow-cook, or braise your brisket, success lies in patience and attention to detail.
Remember to select quality meat, maintain consistent temperature, and allow proper resting time.
Don’t rush the process – great brisket takes time to develop those complex flavors and tender texture.
Keep these recipes as your go-to guide, but don’t be afraid to experiment with different rubs and seasonings to create your signature style.
With practice and these proven methods, you’ll master the art of perfect brisket every time.