Entree: United States – Oklahoma – Oklahoma Barbecue Brisket

Serving Size: 6

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 5 lb (2.3 kg) whole brisket (packer, flat + point), trimmed to about 1/4" fat
- 3 tbsp (45 ml) yellow mustard (binder)

Rub
- 1/2 cup (110 g) packed dark brown sugar
- 3 tbsp (45 ml) coarse kosher salt
- 3 tbsp (45 ml) coarsely ground black pepper
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (15 ml) chili powder
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 1 tsp (5 ml) mustard powder
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) cayenne pepper (optional, for heat)

Mop / Spritz
- 2 cups (480 ml) apple cider vinegar
- 1 cup (240 ml) apple juice (or water)
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) light brown sugar

Oklahoma-style finishing sauce
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) molasses
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) packed brown sugar
- 1 tsp (5 ml) chili powder
- Salt and black pepper to taste

Smoked Potato Wedges
- 2 lb (900 g) baby red potatoes, halved
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) black pepper
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) fresh chopped rosemary (or 1/2 tsp dried)

Vinegar Slaw
- 4 cups (360 g) shredded green cabbage (about 1/2 medium head)
- 1 cup (120 g) shredded carrot (about 2 medium carrots)
- 1/3 cup (80 ml) apple cider vinegar
- 2 tbsp (30 ml) granulated sugar
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) black pepper
- 2 tbsp (30 ml) olive oil

Smoke fuel / equipment
- Post oak or hickory wood chunks or chips, enough for 6–8 hours of smoking
- Smoker capable of holding 225°F (107°C)
- Probe thermometer

Instructions

Short Description:
Slow-smoked whole brisket rubbed with a slightly sweet, savory spice blend and finished with an Oklahoma-style tangy-sweet sauce, served with vinegar slaw and smoked potato wedges for a complete main-course meal.

Regional Notes:
This Oklahoma version emphasizes a sweet-leaning dry rub and a tangy, tomato-forward sauce alongside a slow smoking process; unlike the salt-and-pepper Texas style, it uses brown sugar and a mop/spritz routine to build a sweeter bark and often a finishing sauce for serving.

1. Trim and bind: Trim excess fat from the brisket, leaving about 1/4" fat cap and removing silver skin. Pat dry. Rub the entire brisket lightly with yellow mustard to help the rub adhere.
2. Make the rub: In a bowl combine dark brown sugar, kosher salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, mustard powder, cumin and cayenne (if using). Coat brisket evenly with the rub, pressing to adhere. Refrigerate uncovered for at least 1 hour or up to overnight for deeper flavor; bring to room temperature 30–60 minutes before smoking.
3. Preheat smoker: Preheat your smoker to a steady 225°F (107°C). Prepare 4–6 chunks of post oak or hickory and place on the coals or in the smoker box so you have consistent mild smoke for several hours.
4. Start smoking: Place brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the point. Close the smoker and maintain 225°F (107°C).
5. Mop/spritz routine: Mix apple cider vinegar, apple juice, Worcestershire, and brown sugar in a spray bottle or small pot for mopping. Beginning after the first hour and then every 60–90 minutes, lightly spritz or mop the brisket to maintain moisture and build the bark. Do not soak the bark; a light mist is enough.
6. Smoke to the stall and wrap (optional): Smoke until the internal temperature reaches 160–165°F (71–74°C) and the brisket develops a dark bark—this often takes about 4–6 hours depending on size. If you prefer to speed through the stall while preserving bark and moisture, wrap the brisket tightly in unwaxed butcher paper (preferred for better bark) or foil at this point.
7. Finish to tenderness: Continue cooking (wrapped or unwrapped) until the internal temperature reaches 198–203°F (92–95°C). Use the probe test: the thermometer should slide into the meat with very little resistance. Total cook time generally ranges 8–12 hours for a 5 lb (2.3 kg) packer, depending on smoker and ambient conditions.
8. Rest the brisket: Remove wrapped brisket from smoker and let rest in an insulated cooler or warm place for at least 1 hour (up to 2 hours). This allows juices to redistribute and improves slicing.
9. Make finishing sauce: While the brisket rests, combine ketchup, molasses, apple cider vinegar, Worcestershire, brown sugar and chili powder in a small saucepan. Simmer gently for 8–10 minutes, taste and adjust salt/pepper. Keep warm.
10. Prepare potatoes for smoking: Toss halved baby potatoes with oil, salt, pepper, smoked paprika and rosemary. Place in a shallow foil pan or on a grill tray and put on the smoker when brisket reaches roughly 1.5–2 hours from finishing (or put on smoker during the last 90–120 minutes of brisket cook time). Smoke at the same temperature until fork-tender, about 60–90 minutes depending on size.
11. Make vinegar slaw: Whisk together apple cider vinegar, sugar, salt, pepper and olive oil until sugar dissolves. Toss shredded cabbage and carrot with dressing just before serving and refrigerate briefly if made ahead.
12. Slice and serve: Unwrap the brisket and transfer to a cutting board. Identify the grain of the flat and point; slice the flat against the grain into 1/4"–1/2" (6–12 mm) slices. Optionally slice or chop some of the point for more marbled pieces. Serve slices with the warm finishing sauce, smoked potato wedges, and vinegar slaw.
13. Leftovers and notes: Reserve pan juices for reheating or slicing. Leftover brisket is excellent reheated gently in sauce or chopped for sandwiches.