Serve immediately for best flavor. Leftover brisket can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat gently to maintain tenderness.
Variations
Add a smoked paprika or chili powder to the rub for extra heat.
Wrap the brisket in butcher paper or foil midway through smoking for a juicier texture.
FAQ
Q: Can I use a regular oven instead of a smoker? A: Yes, slow-roast at 225–250°F (107–121°C) for several hours, adding a bit of liquid to a roasting pan to mimic the moist environment.
Q: How do I know when it’s done? A: The brisket is ready when it reaches 195°F (90°C) and feels tender when pierced with a fork.
