Quick Recipe Version (TL;DR)
Quick Ingredients
- 5 lb beef brisket point, trimmed to a 1/4-inch fat cap
- 2 tbsp kosher salt, 2 tbsp coarse black pepper, 1 tbsp garlic powder
- 1.5 cups low-sodium beef broth; 1 cup apple cider vinegar; 2 tbsp Worcestershire sauce; 1 tbsp yellow mustard; 1 tbsp hot sauce; 1 tsp brown sugar; 1 tbsp neutral oil; 1/2 tsp kosher salt; 1/2 tsp black pepper
- 8 soft sandwich buns
- 1 large white onion, thinly sliced; 1 cup dill pickle chips
- 2 tbsp melted butter or mayonnaise (for toasting buns)
- Post oak or hickory for smoke (if using a smoker)
Do This
- 1. Trim brisket; mix salt, pepper, garlic powder; season all over. Optional: refrigerate uncovered 8–12 hours (not included in total time).
- 2. Preheat smoker to 250°F (121°C). Set a water pan in the smoker.
- 3. Whisk mop sauce (broth, vinegar, Worcestershire, mustard, hot sauce, sugar, oil, salt, pepper). Warm gently; keep in a pot or spray bottle.
- 4. Smoke brisket fat-side down. After 2 hours, mop lightly every 45 minutes. Maintain 250°F and clean blue smoke.
- 5. At 165°F internal (about 4 hours), wrap in butcher paper with 1/4 cup mop sauce; return to smoker.
- 6. Cook to 203°F internal and probe tender (about 3 hours 30 minutes). Rest wrapped 1 hour.
- 7. Chop brisket; moisten with 1/2–3/4 cup warm mop. Toast buns; pile brisket, onion, pickles. Serve with extra mop sauce.
Why You’ll Love This Recipe
- True Central Texas vibe: simple rub, clean smoke, and a thin, tangy mop sauce.
- Point-end brisket stays juicy when chopped; every bite is sauced and flavorful.
- Step-by-step temperatures and timings that set you up for success, even on a first smoke.
- Meal-prep friendly: make ahead, reheat gently, and assemble fast for a crowd.
Grocery List
- Produce: 1 large white onion, fresh garlic powder (if needed), dill pickle chips
- Dairy: Butter (optional for toasting buns)
- Pantry: Beef brisket point (about 5 lb), kosher salt, coarse black pepper, apple cider vinegar, low-sodium beef broth, Worcestershire sauce, yellow mustard, hot sauce, brown sugar, neutral oil, 8 soft sandwich buns, butcher paper or heavy-duty foil
Full Ingredients
Brisket & Rub
- 1 beef brisket point, about 5 lb, trimmed to a 1/4-inch fat cap
- 2 tbsp kosher salt
- 2 tbsp coarse (16-mesh) black pepper
- 1 tbsp garlic powder
Thin Texas Mop Sauce
- 1.5 cups low-sodium beef broth
- 1 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tbsp hot sauce
- 1 tsp brown sugar
- 1 tbsp neutral oil (canola or grapeseed)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For Assembly
- 8 soft sandwich buns
- 2 tbsp melted butter or 2 tbsp mayonnaise, for toasting
- 1 large white onion, thinly sliced
- 1 cup dill pickle chips
Step-by-Step Instructions
Step 1: Trim and season the brisket
Trim the brisket point so the fat cap is an even 1/4 inch. Remove any hard, waxy fat and silverskin. Pat dry with paper towels. Mix the kosher salt, black pepper, and garlic powder. Season the brisket on all sides, pressing the rub in so it adheres.
Step 2: Optional dry brine for better bark
For standout bark and deeper seasoning, place the seasoned brisket on a wire rack set over a sheet pan and refrigerate uncovered for 8–12 hours. This step is optional and not included in the total time.
Step 3: Preheat smoker and make the mop
Preheat your smoker to 250°F (121°C). Use post oak for a classic Central Texas profile (hickory or a blend works too). Set a water pan in the smoker to help stabilize temperature and humidity. In a small saucepan, whisk the broth, apple cider vinegar, Worcestershire, mustard, hot sauce, brown sugar, oil, salt, and pepper. Warm over low heat for 3–4 minutes; keep warm in a pot or pour into a clean spray bottle.
Step 4: Smoke to build bark, mopping as you go
Place the brisket in the smoker fat-side down. Insert a probe thermometer into the thickest part. Smoke at 250°F (121°C). Do not mop for the first 2 hours. After that, mop lightly every 45 minutes using about 2–3 tablespoons per side, keeping the lid closed as much as possible. Continue until the bark is set and the internal temperature reaches 165°F (74°C), which typically takes about 4 hours at this size and temperature.
Step 5: Wrap and finish to tenderness
When the brisket hits 165°F (74°C) and the bark looks dark and firm, double-wrap it in unwaxed pink butcher paper (or heavy-duty foil). Pour 1/4 cup of the warm mop sauce over the meat before sealing. Return to the smoker seam-side up and continue cooking at 250°F (121°C) until the thermometer reads 203°F (95°C) and a probe slides in with little resistance across multiple spots, about 3 hours 30 minutes more.
Step 6: Rest to re-distribute juices
Transfer the wrapped brisket to a small insulated cooler or a turned-off 170°F (77°C) oven with the door cracked. Rest for 1 hour. This rest is essential for juicy chopped brisket.
Step 7: Chop and moisten with mop sauce
Unwrap the brisket, saving any juices. Chop the point into 1/4-inch pieces, including some bark in every scoop. In a large bowl, toss the chopped meat with 1/2 cup reserved juices (if you have them) plus 1/2–3/4 cup warm mop sauce until glistening and juicy. Taste and adjust with a pinch of salt or a splash more mop sauce as needed. Keep warm at about 140°F (60°C) while you prepare the buns.
Step 8: Toast buns and assemble
Brush the cut sides of the buns with melted butter or a thin layer of mayonnaise. Toast in a hot skillet or on a grill until golden, 1–2 minutes. Pile about 3/4 cup (roughly 6 oz) of chopped brisket on each bottom bun. Top with sliced white onion and 4–5 dill pickle chips. Spoon on a little extra mop sauce if you like it wetter. Cap with the top bun and serve immediately.
Pro Tips
- Use coarse, restaurant-grind (16-mesh) pepper for classic speckled bark and a balanced bite.
- Keep smoke clean and light blue; thick white smoke turns the mop sauce bitter.
- Mop lightly—damp, not drenched—to avoid washing off the bark.
- Probe in several places; tenderness matters more than just hitting 203°F.
- Chop rather than slice for point-end brisket; the mix of bark, fat, and lean stays juicy and sauce-friendly.
Variations
- Spicy Jalapeño: Add 1/2 tsp cayenne to the rub and 1 extra tbsp hot sauce to the mop. Top sandwiches with pickled jalapeños.
- Burnt End Chopped: Cube some barky edges, toss with a few tablespoons mop sauce, and crisp them on a hot skillet for 2–3 minutes before folding into the chopped meat.
- Oven or Gas Grill: Cook at 275°F (135°C) in the oven on a rack over a water pan to 165°F, then wrap and continue to 203°F. Finish on a grill with a smoker box of post oak chips for 15 minutes to add light smoke aroma.
Storage & Make-Ahead
Refrigerate chopped brisket (moistened with a little mop sauce) in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently covered with 2–4 tbsp mop sauce per pound at 300°F (149°C) for 20–25 minutes or on the stovetop over low heat until 165°F (74°C). Buns, onions, and pickles should be stored separately. For parties, smoke the brisket a day ahead; chop, moisten, and reheat just before serving.
Nutrition (per serving)
Approximate per sandwich (6 oz chopped brisket, bun, onion, pickles, mop): 670 calories; 35 g protein; 34 g fat; 48 g carbohydrates; 2 g fiber; 6 g sugar; 1,150 mg sodium. Values will vary based on trimming and bun brand.
