Brisket from Mission BBQ features tender, smoky slow-cooked beef with a rich, savory flavor and a perfectly charred bark, delivering a hearty, melt-in-your-mouth barbecue experience.
Equipments
- Smoker
- Charcoal or wood (hickory, oak, or mesquite)
- Meat thermometer
- Butcher paper or aluminum foil
- Sharp knife
- Beef brisket
- Large cutting board
- Spray bottle (for moisture)
- Tongs
- BBQ rub shaker or bowl
- Cooler/resting box
Ingredients
- 1 whole beef brisket (about 10-14 lbs)
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- Wood chunks or chips (hickory, oak, or mesquite)
- Apple cider vinegar or water (for spritzing)
When selecting your beef brisket, choose a whole cut weighing between 10 to 14 pounds for optimal smoke absorption and tenderness. Use a blend of kosher salt, coarse black pepper, paprika, garlic powder, onion powder, chili powder, and brown sugar to create a balanced BBQ rub that enhances the brisket's rich flavor profile. Wood chunks or chips like hickory, oak, or mesquite are essential for authentic smoky notes, while spritzing with apple cider vinegar or water maintains moisture during the long smoking process. Equip yourself with a reliable meat thermometer and butcher paper or aluminum foil to ensure precise cooking and resting of your brisket. You can replicate the signature taste of Brisket from Mission BBQ by carefully following these ingredient and equipment guidelines.
Instructions
- Trim excess fat from the brisket, leaving about 1/4 inch fat cap.
- Mix salt, pepper, paprika, garlic powder, onion powder, chili powder, and brown sugar to make the BBQ rub.
- Generously apply rub to all sides of the brisket, pressing into the meat.
- Prepare smoker to 225-250°F using charcoal and wood chunks/chips for smoke.
- Place brisket on smoker, fat side up.
- Insert meat thermometer into thickest part of brisket.
- Smoke brisket, spritzing every 1-2 hours with apple cider vinegar or water to maintain moisture.
- When brisket reaches an internal temp of 160-170°F, wrap tightly in butcher paper or foil.
- Return wrapped brisket to smoker; continue cooking until internal temp reaches 200-205°F.
- Remove brisket from smoker and let rest in a cooler or resting box for at least 1 hour.
- Unwrap, slice against the grain with a sharp knife, and serve.
Substitution
Brisket from Mission BBQ copycat recipes replicate the tender, smoky slow-cooked beef with a rich, savory flavor and authentic charred bark that defines this iconic barbecue. If you don't have access to a smoker, consider using a charcoal grill set up for indirect heat with soaked wood chunks to mimic the slow smoking process. You can substitute apple cider vinegar spritz with water or diluted beef broth to maintain moisture during cooking. When wrapping the brisket, butcher paper helps retain bark texture better than aluminum foil, but foil can speed up the cooking if you're short on time. Your meat thermometer is essential to ensure the internal temperature reaches about 195-203degF for optimal tenderness.
Tips
Brisket's internal temperature is crucial; using a reliable meat thermometer ensures it reaches the ideal 200-205degF for tender, juicy results. You must trim excess fat but leave a 1/4 inch fat cap to help keep the meat moist during the long smoking process. Spritzing with apple cider vinegar or water every 1-2 hours prevents drying and adds subtle tang, enhancing the brisket's flavor. Resting the cooked brisket in a cooler or resting box for at least an hour allows juices to redistribute, making slicing easier and your barbecue more flavorful.
Nutritions
Brisket from Mission BBQ is a nutrient-dense source of protein, providing essential amino acids needed for muscle repair and growth. A typical 3-ounce serving contains approximately 210 calories, 12 grams of fat, and 22 grams of protein, making it a filling and satisfying option. The slow-smoked preparation retains iron and zinc, crucial minerals for immune function and energy metabolism. Your meal delivers not only rich flavors but also valuable nutrients to support your dietary needs.
Storage
To store your Mission BBQ brisket, wrap it tightly in butcher paper or aluminum foil to preserve its smoky flavor and moisture. Place the wrapped brisket in an airtight container or resealable plastic bag before refrigerating, where it can last up to 4 days. For longer storage, freeze the brisket in vacuum-sealed bags, which maintains tenderness and taste for up to 3 months.
Variation or Alternatives
You can experiment by substituting the traditional wood chunks with pecan or cherry wood to add a slightly sweeter smoke flavor to your brisket. Instead of the standard apple cider vinegar spritz, try using a mixture of beef broth and Worcestershire sauce to enhance moisture and deepen the savory notes. For a different texture, consider wrapping the brisket in foil (Texas crutch) earlier at 150degF to speed up cooking and achieve a softer bark. To elevate the spice profile, add smoked paprika or cayenne pepper to your rub for a subtle smoky heat tailored to your taste.
Allergies
Brisket from Mission BBQ contains common allergens such as garlic and onion powders, which may trigger reactions in individuals sensitive to alliums. The seasoning blend also includes paprika and chili powder, which could potentially cause sensitivity in those allergic to certain spices. You should always check for specific ingredient sensitivities before consuming this barbecue dish.
Why this recipe?
Mission BBQ's brisket menu is celebrated for its tender, smoky flavor achieved through slow smoking with natural hardwoods, creating a juicy and flavorful experience. The perfectly balanced bark and savory seasoning make each bite rich and satisfying, drawing barbecue enthusiasts back. You can recreate that authentic taste at home by mastering the brisket's slow-cooking process and spice rub, giving you control over quality and flavor. Trying the copycat recipe allows you to enjoy restaurant-quality brisket without the wait or expense.