How do I store leftover brisket?

Let the brisket cool completely, then wrap tightly in foil or place in airtight containers. Store in the refrigerator for up to 4 days .

Can I freeze brisket?

Absolutely! Slice first, wrap portions in foil, and freeze for up to 3 months . Thaw in the refrigerator before reheating.

Add a few tablespoons of broth or water to a baking dish, cover with foil, and reheat at 275°F until warmed through. Keep it

Post oak reigns supreme. It burns clean, imparts mild smoke, and complements beef perfectly without overpowering.

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1 whole beef brisket (10–12 lbs, packer cut)

½ cup coarse kosher salt

½ cup coarse black pepper

2 tbsp garlic powder (optional)

¼ cup yellow mustard (binder, optional)

½ cup beef broth (for spritzing)

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1. Trim brisket, leaving about ¼ inch fat cap. Square off edges for even smoking.

2. Apply mustard as binder (optional). Season all sides with salt, pepper, and garlic powder.

3. Preheat smoker to 225°F using post oak or hickory.

4. Place brisket fat-side up in smoker. Smoke until internal temp reaches 165°F (6–7 hours).

5. Wrap in butcher paper or foil. Continue smoking until internal temp reaches 195–203°F (3–5 hours more).

6. Let brisket rest for at least 1 hour in a warm oven or cooler.

7. Slice against the grain in ¼-inch slices. Serve with your favorite BBQ sides.

Use a digital thermometer — doneness is about feel and temperature, not time.

Spritz every 1.5–2 hours to keep bark moist.

Letting brisket rest is essential for juicy results.

Pellet grills or ovens can be used if a traditional smoker isn’t available.