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INGREDIENTS  
3-5 pound beef brisket  
2-6 tablespoons yellow mustard 
 
DRY RUB  
2 tablespoons black pepper 
1 tablespoon dark brown sugar  
1 tablespoon chili powder 
1 tablespoon ground or dry mustard 
1½ tablespoons garlic powder 
1½ tablespoons onion powder 
1 teaspoon salt 
2 teaspoons paprika 
 
SMOKING LIQUID  
2 cups beef broth (roughly), depending on size of pan 
¼ cup Worcestershire sauce 
1 bottle of liquid smoke (mesquite is preferred) 
2 tablespoons tomato paste 
 
INSTRUCTIONS  
• Preheat oven to 250°F degrees. 
• Mix dry rub ingredients in a small bowl. 
• In a roasting pan with a wire rack, stir in Worcestershire 
sauce, liquid smoke, tomato paste, and enough beef broth 
to fill the bottom of the pan without submerging the brisket, 
which will sit on the wire rack.  
• Trim the fat layer to about ¼-inch thick (or ask the butcher 
to do it). 
• Put the brisket on a plate or tray. Rub a thin layer of mustard 
onto the brisket to hold the rub in place. (You won’t taste the 
mustard.) Use all of the rub to coat the brisket on all sides. 
• Transfer brisket to the wire rack in the roasting pan, fat-
side down. 
• Insert a leave-in probe thermometer (if you have one) into 
the center of the thickest part of the meat. Cover the pan 
with a lid or aluminum foil. 
• Bake in the oven until a thermometer reads about 190°F in 
the thickest part. Don’t start to check for at least 3 hours. 
Cooking time varies WILDLY. 
• Uncover brisket and cook until a thermometer reads 200-
205°F, and the thermometer easily slides in and out of the 
brisket. 
• Remove from the oven. Wrap the brisket in butcher paper 
or foil, and place in an empty cooler to rest for 1-2 hours. 
• When ready to slice, let brisket rest at room temperature 
for 30 minutes before slicing, preferably with a serrated 
knife, against the grain. 
 
NOTES 
• Allow ½ to ¾ pound per person, more for leftovers.  
• If a stall lasts for more than 30 minutes, relax, then cover the 
brisket until it reaches 200-205°F. And trust the process. 
FAKE IT TILL YOU MAKE IT TEXAS-SMOKED BRISKET (SERVES 3-6)

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