Chef notes
This recipe is so incredibly simple: There's no outdoor grilling required, minimal mess, makes the house smell amazing, and you can set it and forget it! I love shredding my brisket and serving on small rolls with mayo, Dijon, sliced pickle and havarti cheese; it's simple but delicious. I also serve it sliced as an entree with a coleslaw or potato salad on the side. For game day, I love to add brisket to queso for an elevated dip.
Technique tip: Start on low but check the progress of the brisket — you may want to increase to medium.
Swap options: Depending on how spicy you would like your rub, adjust chili powder accordingly. Have fun with the rub ingredients and add extra of what you like! It's very forgiving.
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