Entree: United States – Rocky Mountain United States (Montana) – Montana Beef Brisket

Serving Size: 6

Approximate Time

Prep 45 min

Cook 8 hrs

Additional 1 hr

Total 9 hrs 45 min

Ingredients

- 1 whole beef brisket (packer), 4–5 lb (1.8–2.3 kg) — about 4 lb (1.8 kg) usable after trimming
- 1/4 cup (50 g) kosher salt
- 2 tbsp (25 g) coarse black pepper
- 3 tbsp (45 g) brown sugar, packed
- 1 tbsp (8 g) smoked paprika
- 1 tbsp (8 g) garlic powder
- 1 tbsp (8 g) onion powder
- 1 tsp (2 g) cayenne pepper (optional, for heat)
- 1 cup (240 ml) beef broth (for injection and/or spritz)
- 2 tbsp (30 ml) Worcestershire sauce (for injection)
- 1/2 cup (120 ml) apple cider vinegar + 1/2 cup (120 ml) water for spritz (or 1 cup/240 ml beef broth)
- Hardwood chunks for smoking (oak, hickory, or apple) — use whatever local hardwood is available
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (56 g) unsalted butter
- 1 lb (450 g) fingerling potatoes, halved
- 1 lb (450 g) green beans, trimmed
- 1 tsp (5 g) kosher salt (for vegetables) plus extra to taste
- 1/2 tsp (2 g) black pepper (for vegetables)
- For au jus:
  - Drippings from the smoked brisket (or 2 tbsp/30 ml beef fat/butter)
  - 2 cups (480 ml) beef broth
  - 1/2 cup (120 ml) dry red wine or additional beef broth (optional)
  - 1 small shallot, minced (about 1 tbsp/8 g)
  - 1 tsp (5 g) Worcestershire sauce
  - 1 tsp (5 g) cornstarch + 1 tbsp (15 ml) cold water (optional, to thicken)
- For optional Montana-style barbecue sauce (makes ~1 1/2 cups):
  - 1 cup (240 ml) ketchup
  - 1/4 cup (60 ml) apple cider vinegar
  - 1/4 cup (60 g) brown sugar
  - 2 tbsp (30 ml) molasses
  - 1 tbsp (15 ml) Worcestershire sauce
  - 1 tsp (5 g) smoked paprika
  - 1/2 tsp (2 g) cayenne (optional)
  - 1 tbsp (15 ml) butter

Instructions

Short Description:
A slow-smoked Montana-style beef brisket served with a simple au jus and a warm potato-and-green-bean accompaniment, finished with an optional regional-style barbecue sauce. The brisket is flavored with a dry rub, local hardwood smoke, and low-and-slow cooking for tender slices that stand as a complete main course.

Regional Notes:
This Montana version emphasizes low-and-slow smoking using local hardwoods (oak, hickory, or fruitwood) for a pronounced smoke character and is commonly served with a beef-forward au jus or a regional sweet-smoky barbecue sauce. It differs from other regional briskets by pairing smoke with a straightforward au jus and hearty mountain-style sides (potatoes and green beans) rather than vinegar-based sauces.

1. Trim the brisket: trim excess fat to leave about 1/4 inch (6 mm) fat cap; remove any thin, hard silver skin. Pat brisket dry with paper towels.
2. Mix the dry rub: combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne. Rub evenly over entire brisket, pressing to adhere. Let rest in refrigerator for 2–4 hours or overnight for deeper flavor (bring to room temp 1 hour before cooking).
3. (Optional injection) Warm 1 cup (240 ml) beef broth with 2 tbsp (30 ml) Worcestershire; load into injector and inject brisket in several places, especially the flat. Pat dry after injecting.
4. Prepare smoker: preheat smoker to 225°F (107°C). Add hardwood chunks (oak, hickory, or apple) for smoke flavor. If using a charcoal grill set up for indirect heat, use a smoker box or foil pouch for wood chips.
5. Place brisket fat-side up on the smoker grates and insert a reliable probe thermometer into the thickest part of the flat. Close lid and smoke.
6. Spritz every 60–90 minutes for the first 4–5 hours with a mixture of 1/2 cup (120 ml) apple cider vinegar + 1/2 cup (120 ml) water or plain beef broth to keep the surface moist and build a glossy bark.
7. When the internal temperature reaches 150–160°F (66–71°C) and the bark is set (typically 4–6 hours), wrap the brisket tightly in pink butcher paper or heavy-duty foil and return to the smoker. Continue cooking until internal temperature reaches 195–203°F (90–95°C), about another 2–4 hours depending on size and stall.
8. Remove wrapped brisket and let rest in a cooler or insulated container for at least 1 hour (up to 2 hours). Resting allows juices to redistribute and makes slicing easier.
9. Meanwhile, make the au jus: in a saucepan, melt 2 tbsp (30 g) butter and sauté minced shallot until softened (1–2 minutes). Add brisket drippings (if available), 2 cups (480 ml) beef broth and 1/2 cup (120 ml) red wine or extra broth, then whisk in 1 tsp (5 g) Worcestershire. Simmer 8–10 minutes. For a slightly thicker jus, whisk cornstarch slurry (1 tsp/5 g cornstarch + 1 tbsp/15 ml cold water) and simmer until slightly thickened. Season to taste with salt and pepper.
10. Optional—make barbecue sauce while brisket rests: combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, smoked paprika, and cayenne in a small saucepan. Simmer gently 8–10 minutes, stir in 1 tbsp (15 ml) butter at the end, and adjust seasoning.
11. Prepare potato and green bean sides: preheat oven to 425°F (220°C). Toss halved fingerlings with 1 tbsp (15 ml) vegetable oil, 1 tsp (5 g) kosher salt, and 1/2 tsp (2 g) black pepper. Spread on a baking sheet and roast 20–25 minutes until golden and tender, turning once.
12. At the last 6–8 minutes of roasting, toss green beans with 1 tbsp (15 ml) oil and a pinch of salt and either roast on a separate sheet or add to the pan; roast until charred at edges and crisp-tender. Finish green beans with 2 tbsp (28 g) butter tossed through just before serving.
13. Carve the brisket against the grain: unwrap and transfer to a cutting board; identify grain direction of flat and point and slice thinly (1/4 inch / 6 mm) across the grain for best tenderness.
14. To serve: arrange a bed of roasted fingerlings and buttered green beans on each plate, place brisket slices atop or alongside, spoon au jus over the meat (and some over potatoes if desired), and offer the optional Montana-style barbecue sauce on the side. Garnish with chopped fresh parsley if desired.
15. Leftovers: reserve brisket juices and refrigerate within 2 hours. Reheat slices gently in low oven covered with au jus or steam briefly to maintain tenderness.