Spicy Smoked Brisket: Your Ultimate Guide to Tender, Flavorful Beef (Smoker & Oven Methods)
Experience the unparalleled taste of perfection with our Spicy Smoked Brisket recipe. Since the first moment I savored its rich, smoky flavor and melt-in-your-mouth tenderness, this method has become my absolute favorite for preparing brisket. Crafted with a homemade dry rub packed with bold spices, this brisket is cooked low and slow on your smoker until it reaches peak juiciness and flavor. We love serving it on soft slider rolls, generously slathered with a vibrant homemade horseradish sauce – it’s simply divine for game days, festive gatherings, or any occasion that calls for extraordinary comfort food!
No smoker? No problem! We’ve included detailed instructions for achieving equally delicious results right in your oven, so everyone can enjoy this incredible dish.
Brisket holds a revered place in Southern cooking, and the quest for the “best brisket recipe” is a timeless culinary pursuit. While many methods exist, I firmly believe that smoking brisket delivers an unmatched depth of flavor and tenderness. Smoked meats possess a league of their own, making them ideal for feeding a large crowd and creating memorable dining experiences. This recipe stands out as the ultimate smoked brisket, perfect whether you’re using an electric smoker, a pellet smoker, or even a traditional offset smoker. Its spicy kick and irresistible succulence will make it an instant favorite.
For those who don’t own a smoker, fret not! We’ve meticulously developed an oven-based method that replicates the essence of smoked brisket, ensuring you can achieve a wonderfully tender and flavorful result right in your kitchen. This means no one has to miss out on this fantastic spicy beef brisket.
Why This Spicy Smoked Brisket Recipe Will Become Your Favorite
You are about to discover your new go-to brisket recipe. The secret lies in the harmonious blend of our homemade beef brisket dry rub and the precise cooking technique that coaxes out incredible tenderness. This recipe promises a perfect brisket with just the right amount of spice – enough to tantalize your taste buds without overpowering the rich beef flavor. It’s absolutely amazing served on its own, offering a robust and satisfying meal. However, for a truly iconic experience, pair it with our homemade horseradish sauce or your favorite BBQ sauce to create phenomenal brisket sandwiches or sliders. The combination of smoky, spicy brisket with creamy, zesty horseradish is simply irresistible.
Understanding Brisket: A Culinary Essential
If you’re new to the world of brisket, let’s explore this remarkable cut of beef. Brisket is a large, primal cut of beef sourced from the cow’s lower chest or breast region. Historically, the term “brisket” itself derives from words meaning “breast” or “breast meat.” What makes this cut unique is its significant amount of tough connective tissue, primarily collagen. This tissue needs to be properly broken down to transform the meat from tough to incredibly tender and juicy.
The best methods for achieving this transformation involve slow cooking with low heat, such as smoking or braising. This gentle, prolonged cooking process allows the collagen to slowly melt and convert into gelatin, infusing the meat with moisture and creating that desirable fall-apart texture. Brisket typically comes in two main parts: the “flat” (or “first cut”), which is leaner and more uniform, and the “point” (or “second cut” or “fat end”), which is thicker and contains more intramuscular fat. Often, brisket is sold as a “packer cut” which includes both the flat and the point, offering a balance of textures and flavors.
For those who appreciate the deep, smoky flavors of perfectly cooked meats, here are a few more incredible smoked recipes to add to your repertoire: Smoked Pork Loin, Smoked Turkey, and Glazed Smoked Ham.
A Heartfelt Tribute: The Story Behind These BEST BRISKET SLIDERS
The very first time I had the pleasure of enjoying this exceptional brisket recipe was in 2018. I was at my dear friend Michele’s home in Cushing, Minnesota, during a blogger’s weekend she hosted for our group. Michele prepared this recipe, which held a special place in her heart because it was her mom’s cherished creation and the very first recipe she ever shared on her blog, West Via Midwest. From that moment, I was completely hooked – the flavor, the tenderness, everything about it was perfect.
While I’ve made this recipe countless times since then, I never officially posted it until today. It is with a bittersweet heart that I share it now, in loving memory of my dear friend Michele, who passed away exactly one year ago today. Her absence is deeply felt by so many, and I wanted to honor her by sharing one of her truly remarkable recipes, keeping her vibrant memory and culinary spirit alive. This dish is not just food; it’s a legacy.
Michele wasn’t particularly fond of having her picture taken, which is why I cherish the few photos I have of her. This one, taken a few years back, captures the joy we always shared when we were together. I truly miss her presence and our wonderful times.
All of Michele’s recipes are absolutely incredible, and her family continues to maintain her blog, ensuring her culinary legacy endures. I wholeheartedly encourage you to visit West Via Midwest and find something wonderful to cook from her site. I promise you won’t be disappointed; every single one of her recipes is a testament to her passion and talent.
Another absolute favorite of mine from her collection is this sensational recipe for Braised Beef Short Ribs with Red Eye Gravy – truly a must-try!
Essential Ingredients for Your Spicy Smoked Brisket
To prepare this mouthwatering spicy beef brisket, you’ll need a selection of quality ingredients for both the meat itself and the accompanying dry rub, plus the homemade horseradish sauce. You’ll find the precise measurements and step-by-step instructions conveniently listed in the printable recipe card at the very bottom of this post.
For the Flavorful Spicy Brisket and Homemade Dry Rub:
- Beef Brisket: The star of our dish! You can opt for a whole packer brisket, which includes both the flat and point, or just the leaner flat portion, depending on your preference and desired yield. Look for good marbling for the best flavor and tenderness.
- Garlic Salt: A foundational seasoning that provides a savory base. If you prefer, a combination of garlic powder and kosher salt can be used as a substitute, ensuring your brisket gets that essential garlicky kick.
- Cayenne Pepper: This is where the “spicy” in our Spicy Smoked Brisket comes from! Cayenne adds a delightful heat that complements the rich beef. While this recipe offers a balanced level of spice, you have complete control. Feel free to adjust the amount to make it milder or significantly hotter, according to your personal taste. Hot paprika or finely ground red pepper flakes are good substitutes.
- Paprika: Contributes a beautiful reddish hue and a mild, sweet peppery flavor. Regular paprika works wonderfully, but for an extra layer of smoky depth, especially if you’re cooking in the oven, smoked paprika is an excellent choice.
- White Pepper: Often overlooked, white pepper offers a slightly different, more subtle peppery note than black pepper, and some argue it adds to the overall smoky profile of the rub without being too pungent. If white pepper isn’t available, freshly ground black pepper is a perfectly acceptable alternative.
For the Creamy & Zesty Horseradish Sauce:
- Sour Cream: Forms the rich and tangy base of our sauce. The original recipe, lovingly shared by my friend, suggested either sour cream or freshly whipped cream. I’ve always found sour cream to provide the perfect balance. For a slightly lighter or tangier option, Greek yogurt would also work beautifully.
- Prepared Horseradish: The key ingredient for that signature pungent, spicy kick! You can easily find jarred prepared horseradish in the condiment aisle of most grocery stores.
- Fresh Lemon Juice: A squeeze of fresh lemon juice brightens the sauce, cutting through the richness of the sour cream and brisket, adding a necessary zing. Freshly squeezed is always recommended for the best flavor.
- Black Pepper: Adds a classic peppery warmth to the sauce.
- Lawry’s Seasoning Salt: A blend of salt, herbs, and spices that adds a complex, savory depth to the sauce. If you’re keen on making your own, there are many fantastic copycat recipes available, such as this one for homemade seasoning salt.
Mastering the Method: How to Make Spicy Smoked Beef Brisket
Preparing a tender and flavorful brisket might seem intimidating, but with these clear steps, you’ll achieve professional results every time. Follow along carefully to create the ultimate spicy smoked brisket, perfect for any occasion.
STEP 1: Prepare the Brisket
Begin by trimming any excessive, hard fat from your beef brisket. While a fat cap is beneficial for moisture (as discussed in our FAQ), too much can prevent the rub from penetrating the meat. Next, gently pound the meat with your fist or a meat tenderizer. This helps to break down some of those tough muscle fibers, ensuring a more tender final product. If you don’t have a tenderizer, check our “Substitutions” section for alternative household tools. Alternatively, don’t hesitate to ask your local butcher to pre-trim and tenderize the brisket for you – they’re usually happy to help!
STEP 2: Set Up for Rub Application
Carefully place the prepared brisket onto a large, heavy sheet of aluminum foil. This foil will serve multiple purposes: it keeps your workspace clean, helps contain the rub, and will later be used to wrap the brisket for cooking, sealing in all those delicious juices.
STEP 3: Craft Your Spicy Brisket Rub
In a small bowl, combine all the dry rub ingredients: garlic salt, cayenne pepper, paprika, and white pepper. Whisk them together thoroughly until uniformly mixed. This ensures an even distribution of flavor across your brisket.
STEP 4: Generously Apply the Rub
Take your freshly mixed spicy brisket rub and liberally press it onto all sides of the beef brisket. Ensure every inch of the meat is covered, creating a thick, flavorful crust. Don’t be shy; this rub is crucial for developing that deep, seasoned bark during smoking or baking.
STEP 5: Wrap and Marinate (Optional but Recommended)
Once the rub is applied, wrap the aluminum foil tightly around the seasoned meat, creating a sealed packet. Place the wrapped brisket into a roaster. At this stage, you can choose to cook immediately, but for the most intensely flavored and tender results, I highly recommend letting it marinate. Refrigerate the wrapped brisket for at least a few hours, or ideally, overnight. Before cooking, remember to bring the brisket to room temperature for about an hour to ensure even cooking.
STEP 6: Prepare the Horseradish Sauce
While your brisket is getting ready, whisk together all the ingredients for the homemade horseradish sauce: sour cream, prepared horseradish, lemon juice, black pepper, and Lawry’s seasoning salt, in a separate bowl. Mix until smooth and well combined. Cover and refrigerate the sauce until you’re ready to serve, allowing the flavors to meld beautifully.
STEP 7: Preheat Your Smoker
If you’re using a smoker, fill its hopper with your preferred wood pellets (hickory is excellent for brisket). Turn the smoker to its “smoke” setting and allow it to preheat for about 10 minutes. This creates a good initial smoke flavor and brings the internal temperature up.
STEP 8: Initial Smoking Phase
Place the roaster containing your foil-wrapped brisket directly onto the smoker grates. Keep the smoker at the initial “smoke” setting for 30 minutes. This crucial step allows the meat to absorb a deep, rich smoky flavor before the main cooking phase begins.
STEP 9: The Low and Slow Cook
After the initial smoking, increase the smoker’s temperature to 300 degrees F. Continue to cook the brisket for approximately 2.5 to 3 hours. The key to knowing when your brisket is done is its internal temperature and tenderness. Use a reliable meat thermometer to monitor it. You’re aiming for an internal temperature of 190 degrees F. At this point, the connective tissues will have broken down sufficiently, ensuring a wonderfully tender result.
STEP 10: The Essential Rest Period
Once your brisket reaches 190 degrees F, carefully remove the roaster from the smoker. It’s absolutely critical to let the meat rest, still wrapped in its foil, for at least 30 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, preventing them from gushing out when sliced and ensuring every bite is incredibly juicy and tender.
STEP 11: Slice and Serve
After resting, unwrap the brisket. Using a very sharp knife, slice the brisket diagonally, cutting against the grain. Slicing against the grain shortens the meat fibers, making it much more tender to chew. Serve this magnificent brisket as is, allowing its flavor to shine, or prepare it on soft slider buns with a generous dollop of that creamy homemade horseradish sauce. Enjoy!
Assembling the Perfect Spicy Brisket Slider Sandwiches with Homemade Horseradish Sauce
Turning your perfectly cooked spicy brisket into delightful sliders is a simple yet incredibly satisfying process. The combination of tender, flavorful beef with a zesty sauce on a soft bun is pure comfort food heaven.
Take your beautifully sliced, tender brisket and arrange it generously on a freshly sliced slider roll. Don’t skimp on the meat – each bite should be packed with flavor!
Now, add a nice, creamy helping of your homemade horseradish sauce. Its bright, spicy kick provides the perfect counterpoint to the rich brisket, elevating the entire slider experience. For those who prefer a different flavor profile, a dollop of your favorite tangy barbecue sauce would also make a delicious sandwich.
And there you have it – ready to devour! Our family absolutely adores these brisket sliders with horseradish sauce, but don’t limit yourself. Brisket pairs wonderfully with classic American sides like hearty baked beans, crisp and creamy coleslaw, decadent mac and cheese, and, of course, a variety of delicious potato dishes. Create your perfect meal!
Loved This Spicy Brisket Recipe? Pin It for Later!
If you’re already envisioning this mouthwatering Spicy Beef Brisket gracing your table, be sure to pin it to your favorite Pinterest recipe board! This way, you’ll always have this amazing recipe at your fingertips when you’re ready to cook up some tender, spicy, smoked goodness. Don’t forget to share your creations!
Frequently Asked Questions About Beef Brisket
Brisket can be a complex cut of meat, and many home cooks have questions about how to prepare it perfectly. I’ve compiled answers to some of the most common inquiries to help you achieve the best possible results. If your question isn’t covered here, please feel free to leave it in the comment section below!
What is the best cut of brisket to buy?
While there aren’t different “cuts” of brisket in the traditional sense, a full brisket (often called a “packer cut”) consists of two primary components: the **flat** (or “first cut”) and the **point** (or “second cut”). Brisket is typically sold as a whole packer, which includes both parts, but sometimes you’ll find just the flat portion available. The flat cut is leaner, more uniform in thickness, and contains some fat marbling but is mostly meat and connective tissue – ideal for slicing. The point is the thicker, fattier section, rich in intramuscular fat, and is often used for shredded brisket or making corned beef. Many barbecue enthusiasts prefer cooking a whole packer for the ultimate balance of lean and fatty textures and the deepest flavor. Beyond the cut, consider the grade of your meat. **Prime beef** will generally yield the most flavorful and tender brisket due to its higher fat marbling. Lesser grades include **Choice** and **Select**, which still produce good results but may require more attention to moisture during cooking.
How long does it take to cook a brisket?
Brisket is notoriously fibrous and tough due to its high concentration of connective tissue. The key to tenderizing brisket lies in cooking it for the correct duration at the appropriate low temperature. The magic happens when the connective tissue, primarily collagen, begins to break down into luscious gelatin. This process starts around 140°F (60°C) but won’t be complete until the internal temperature of the meat reaches between 190°F (88°C) and 200°F (93°C). The exact cooking time is a subject of passionate debate among pitmasters and depends significantly on several factors: the size and thickness of your brisket, the consistent temperature of your smoker or oven, and whether you wrap the brisket. As a general guide for estimating cooking times per pound, keep these ranges in mind, but always prioritize internal temperature and feel:
- 225 degrees F (107°C): Approximately 1.5 to 2 hours per pound
- 250 degrees F (121°C): Approximately 60 to 75 minutes per pound
- 275 degrees F (135°C): Approximately 45 to 60 minutes per pound
- 300 degrees F (149°C): Approximately 30 to 45 minutes per pound (our recommended temperature for this recipe after initial smoke)
Remember, these are estimates. A good quality meat thermometer is your best friend for precision and ensuring your brisket is perfectly cooked to fall-apart tenderness.
What is the secret to moist and tender brisket?
Achieving a consistently moist and tender brisket is the holy grail for any cook. While opinions vary slightly, a few core principles are universally accepted for producing the most incredibly tasty, moist, and tender brisket you’ve ever experienced:
- Optimal Cooking Time and Temperature: The undisputed champion for breaking down tough connective tissue is slow cooking at a low temperature. This gentle heat allows the collagen to slowly render into gelatin, which traps moisture within the meat fibers, ensuring a juicy and tender final product. Avoid high heat that will dry out the brisket before it becomes tender.
- Introduce Additional Moisture: Many seasoned cooks swear by periodically spritzing the brisket during the cooking process. A mixture of water, apple juice, apple cider vinegar, or even hot sauce can help keep the surface moist, promote a good bark, and add subtle flavor. If you’re cooking in the oven, you can add a couple of tablespoons of liquid smoke and a little broth to the roasting pan to enhance both moisture and a faux-smoke flavor.
- The Art of Wrapping: Wrapping your brisket, typically once it reaches a certain internal temperature (often referred to as “the stall,” usually around 150-160°F), is a game-changer. Using heavy-duty aluminum foil or unbutchered butcher paper helps to push the brisket through the stall, tenderize it further, and most importantly, trap precious moisture within the meat, preventing it from drying out during the later stages of cooking. Some even wrap their brisket in bacon before the foil for an extra layer of flavor and moisture!
- Fat Side Up (or Down, Depending on Heat Source): The fat layer covering your brisket is known as the fat cap. While you’ll trim some of the excessive fat, keeping a portion is beneficial. Many argue for cooking fat side up, allowing the melting fat to baste the meat below, imparting flavor and moisture. However, if your primary heat source comes from below (like some pellet grills), cooking fat side down can protect the meat from direct heat. Consider your specific cooking setup.
- The Power of Marinade or Rub: A deeply flavorful homemade dry rub, like the one featured in this recipe, is essential. Not only does it create a delicious “bark” on the exterior, but when applied generously and allowed to marinate, it infuses the meat with incredible flavor. For the tastiest results, apply your rub at least 6 hours prior to cooking, or even better, let it sit overnight in the refrigerator. Always bring the seasoned brisket to room temperature for about an hour before placing it on the smoker or in the oven for more even cooking.
Smart Substitutions for Your Brisket Recipe
Don’t have every ingredient on hand, or looking to adjust the spice level or flavor profile? Here are some excellent substitutions that will help you customize this spicy brisket recipe without compromising on taste or quality:
- Cayenne Pepper Alternatives: If you don’t have cayenne pepper, **hot paprika** makes a good substitute, and can even replace both cayenne and regular paprika in the rub for a smoky, spicy profile. For a similar heat, finely ground **red pepper flakes** (which come from the same family as cayenne) can be used. Adjust quantities to your desired spice level.
- White Pepper Swap: While white pepper adds a unique, subtle earthiness and smoky note, if it’s not in your pantry, **black pepper** is a perfectly acceptable and readily available alternative that will still provide a peppery kick to your rub.
- Sour Cream Substitutes for Horseradish Sauce: The creamy base of our horseradish sauce is versatile. Some excellent substitutes for sour cream include **crème fraîche** (for a richer, slightly less tangy result), **Mexican crema** (a thinner, milder option), or even good quality **mayonnaise** (though this will significantly change the flavor profile). For a healthier or tangier option, **Greek yogurt** works wonderfully. Alternatively, for a truly decadent sauce, freshly **whipped heavy cream** can be used, as suggested in Michele’s original recipe.
- Oven Method for No-Smoker Cooking: If you don’t own a smoker, you can absolutely achieve a fantastic spicy brisket in your oven! Follow all the preparation steps, but instead of smoking, bake the foil-wrapped brisket in your roaster at 300 degrees F for approximately 4 hours (or until it reaches the desired internal temperature of 190-200 degrees F). To infuse a smoky flavor from the oven, liberally rub about 2 tablespoons of **liquid smoke** onto the brisket before applying the dry rub. This simple trick mimics the deep flavor of traditional smoking.
- Meat Tenderizer Alternatives: No specialized meat tenderizer tool? No worries! Several common household items can serve the same purpose. You can use a **rolling pin**, an **empty wine bottle**, a large, shatter-proof **Pyrex measuring cup**, a heavy **cast iron skillet** or **saucepan**, a **hammer** (with the flat side!), or even a sturdy **canned food item**. Just be gentle and consistent!
A personal tip: I often purchase my brisket from my local butcher. They are usually more than happy to trim the brisket and even tenderize it for me, ensuring I start with the best possible cut. I highly recommend seeking out a quality local butcher shop over a regular grocery store for superior cuts of meat.
Expert Tips & Tricks for the Best Brisket
To elevate your spicy smoked brisket from good to unforgettable, consider these expert tips and tricks:
- Storing Leftovers: Brisket is a large cut of meat, so you’ll likely have delicious leftovers. To maintain its moisture and flavor, store any leftover brisket in an airtight container or wrap it tightly in aluminum foil, then place it in a resealable freezer bag. Properly stored, it will last up to 4 days in the refrigerator or up to 2 months in the freezer. Reheat gently to prevent drying out.
- Choosing Your Wood Pellets (for smokers): The type of wood pellets you choose significantly impacts the final flavor profile of your smoked brisket. For bold, hearty flavors that complement the richness of beef brisket, **hickory**, **mesquite**, **pecan**, and **cherry** are among the most popular choices. Hickory offers a classic, strong smoky flavor, mesquite is even bolder and more intense, pecan provides a nutty sweetness, and cherry adds a subtle fruity note and a beautiful mahogany color. If you prefer a milder smoke flavor, consider mixing your primary pellets with lighter woods such as **apple** or **maple**. Experiment to find your perfect blend!
- The Importance of Pre-Seasoning & Room Temperature: For the deepest flavor and the best “bark” formation, apply your homemade dry rub to the brisket at least 6 hours before cooking, and ideally, let it marinate overnight in the refrigerator. This gives the salt and spices time to penetrate the meat. Crucially, always bring the seasoned brisket to room temperature for about an hour before placing it on the smoker or in the oven. This ensures more even cooking and helps prevent the outer layers from overcooking before the center is done.
- Using a Quality Meat Thermometer: While cooking times are helpful guides, the ultimate indicator of doneness for brisket is its internal temperature and probe tenderness. Invest in a good quality digital meat thermometer (instant-read and/or probe thermometer) to accurately monitor the internal temperature. Brisket is typically considered done and tender when it reaches an internal temperature between 190-205°F (88-96°C) and the probe slides in with very little resistance, like soft butter.
- Don’t Skip the Rest! As mentioned in the instructions, the resting phase after cooking is non-negotiable. It allows the muscle fibers to relax and reabsorb the juices, ensuring a tender, moist, and incredibly flavorful brisket. Rushing this step will result in dry meat.
More Delicious Beef Recipes to Love
If you’re a devoted fan of beef, you’re in luck! My website is brimming with tons of fantastic beef recipes that are sure to satisfy any craving. Here are just a few favorites to inspire your next meal:
- Slow Cooker Corned Beef & Cabbage Dinner
- Baked Roast Beef Sliders with Horseradish Sauce
- Steak & Kraut Pinwheels with Caramelized Onions
- Copycat Bob Evans Pot Roast
- Instant Pot Corned Beef and Cabbage
- Classic Traditional Reuben Sandwich
I sincerely hope you enjoy preparing and devouring this magnificent spicy beef brisket. As you savor each tender, flavorful bite, please raise a glass in memory of my dear friend Michele and her wonderful mom, who brought this exceptional recipe into our lives. Cheers to great food and cherished memories!
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Print Recipe
Spicy Smoked Brisket with Homemade Horseradish Sauce
Equipment
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Sharp Knife Set
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Pellet Smoker (e.g., Traeger Pro Series 780)
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Covered Oval Roaster (13-inch)
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Large Roasting Pan
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Meat Thermometer (highly recommended)
Ingredients
- 5 pound beef brisket (whole packer or flat cut)
- For the Brisket Dry Rub:
- 4 teaspoons garlic salt (or 2 tsp garlic powder + 2 tsp kosher salt)
- ½ Tablespoon cayenne pepper (adjust to taste for desired heat)
- 2 Tablespoons paprika (regular or smoked)
- 1 teaspoon white pepper (black pepper is an alternative)
- 8 ounces sour cream (full fat recommended, or Greek yogurt)
- 1 Tablespoon prepared horseradish (from a jar)
- 1 teaspoon fresh lemon juice
- 1 teaspoon black pepper
- 1 teaspoon Lawry’s seasoning salt (or homemade blend)
Instructions
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Prepare the Brisket: Trim excess hard fat from the brisket. Gently pound the meat with your fist or a meat tenderizer to help break down tough fibers.
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Lay on Foil: Place the brisket on a large, heavy sheet of aluminum foil.
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Mix the Rub: In a small bowl, combine garlic salt, cayenne pepper, paprika, and white pepper. Mix well.
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Apply the Rub: Generously press the homemade brisket rub into all sides of the meat, ensuring full coverage.
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Wrap and Marinate: Wrap the foil tightly around the brisket and place it into a roaster. For best flavor, refrigerate for a few hours or overnight. Bring to room temperature for 1 hour before cooking.
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Make Horseradish Sauce: Whisk sour cream, horseradish, lemon juice, black pepper, and Lawry’s seasoning salt together in a bowl. Cover and refrigerate until serving.
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Prepare Smoker: Fill your smoker with hickory pellets and turn it to the “smoke” setting for 10 minutes to preheat.
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Initial Smoke: Place the roaster with the wrapped brisket on the smoker. Maintain the “smoke” setting for 30 minutes for deep smoky flavor.
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Slow Cook: Increase the smoker temperature to 300 degrees F. Cook for 2.5 to 3 hours, or until the internal temperature of the brisket reaches 190 degrees F. Use a reliable meat thermometer.
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Rest the Brisket: Remove the roaster from the smoker and let the brisket rest, still wrapped in foil, for 30 minutes before slicing. This is crucial for juiciness.
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Slice and Serve: Slice the brisket diagonally against the grain with a sharp knife. Serve as is, or on slider buns with the prepared horseradish sauce.