There’s something magical about a perfectly smoked brisket-the deep, smoky bark, the melt-in-your-mouth tenderness, and that signature BBQ flavor.
If you’ve ever had the legendary brisket from Mighty Quinn’s, you know exactly what I’m talking about. The good news? You don’t have to visit a BBQ joint to experience this masterpiece.
With this Mighty Quinn Brisket Recipe, I’ll guide you through every step of the process, from seasoning to slicing. Get ready to impress your guests (or just yourself) with the best homemade brisket you’ve ever tasted!
What Does Mighty Quinn Brisket Taste Like?
This brisket is a smoky, juicy, and perfectly seasoned delight. The combination of coarse salt, black pepper, and sweet paprika creates a savory crust with a hint of warmth.
Oak wood gives it a deep, rich smokiness, while apple or cherry wood adds a touch of subtle sweetness. The result? A tender, flavorful brisket that practically melts in your mouth.
Ingredients Required for Mighty Quinn Brisket Recipe
Here’s the list of Ingredients you’ll need to make this Mighty Quinn Brisket
Brisket & Seasoning
- 12-pound whole packer brisket (untrimmed, Prime or Choice grade)
- 2 tablespoons kosher salt (coarse)
- 1.5 tablespoons freshly ground black pepper
- 1 tablespoon sweet paprika (not smoked)
For Smoking
- 5-6 pounds oak wood (chunks or logs)
- 0.5-1 pound apple or cherry wood (optional, for a fruitier smoke flavor)
- 1-2 gallons water (for the drip pan)
- 1-2 teaspoons Maldon sea salt (coarse, for finishing, optional)
Kitchen Utensil You’ll Need
✔️ Smoker (must maintain 225°F for a long cook)
✔️ Meat thermometer (essential for monitoring internal temperature)
✔️ Butcher paper or aluminum foil (optional, for wrapping)
✔️ Large drip pan (keeps humidity in the smoker)
✔️ Insulated cooler (for resting the brisket)
Preparation Time: 30 minutes (plus 12-24 hours dry curing)
Cooking Time: 18-24 hours
Yield: Serves 10-12 people
How to Make Mighty Quinn Brisket
Simply follow the steps given below to make your Mighty Quinn Brisket at home
Step 1: Prepare the Brisket
Trim excess fat, leaving about a ¼-inch layer to keep the meat juicy. Remove any hard fat pockets between the flat and point. Pat the brisket dry with paper towels. Mix salt, pepper, and paprika in a bowl, then rub it generously over all sides of the brisket to form a visible crust.
Wrap the brisket in plastic wrap or place it in a covered container. Let it sit in the refrigerator for 12-24 hours to enhance flavor and tenderness.
Step 2: Set Up the Smoker
Preheat your smoker to a steady 225°F (107°C). Use oak wood as the primary smoking wood for a bold, smoky flavor. If desired, add apple or cherry wood for a hint of sweetness. Place a large drip pan filled with 1-2 gallons of water under the grates to maintain humidity.
Step 3: Smoke the Brisket
Place the brisket fat-side up on the smoker, away from direct heat. Insert a meat thermometer into the thickest part of the flat. Let it smoke undisturbed for at least 12 hours, maintaining a 225°F temperature. After 6-8 hours, check the internal temp. When it reaches 150-165°F (the stall)
Step 4: Monitor & Finish Cooking
Continue smoking until the internal temp reaches 195-205°F in the thickest part of the brisket. Check for doneness by probing the brisket-it should feel like a knife sliding through soft butter. Total cook time varies, but expect 1-1.5 hours per pound (about 18-22 hours for a 12-lb brisket).
Step 5: Rest & Slice the Brisket
Remove the brisket from the smoker and wrap it tightly in butcher paper or foil. Place it in an insulated cooler (without ice) and let it rest for 1-2 hours to redistribute the juices. Unwrap, then slice against the grain into ¼-inch thick slices. Sprinkle lightly with Maldon sea salt for an extra crunch.
Some Tasty Ways To Customize and Serve This Mighty Quinn Brisket
1. Classic BBQ Plate with Pickles & Slaw
Let’s start with the basics. There’s nothing better than smoky brisket with tangy pickles and crisp coleslaw. The acidity cuts through the richness of the meat, giving you that perfect balance of flavors. Pro tip? Use vinegar-based slaw for the ultimate BBQ bite.
2. Brisket Tacos
We’ve taken leftover brisket, chopped it up, and tossed it into warm corn tortillas-and oh man, it’s a game-changer. Top it with fresh cilantro, Cava Pickled Onions, a squeeze of lime, and a drizzle of spicy salsa. It’s like Texas meets Mexico in the best way possible.
3. Brisket Mac & Cheese
One night, we had extra brisket and some mac & cheese, and well… let’s just say we discovered the best comfort food ever. Just chop up the brisket, mix it into your creamy mac, and top it off with crispy buttered breadcrumbs. Smoky, cheesy, and ridiculously good.
4. Brisket Grilled Cheese
Ohhh, this one is dangerously good. Thick slices of smoked brisket, melted cheddar, and a little BBQ sauce between two buttery pieces of sourdough? Throw it on a griddle until it’s crispy and golden, and you’ve got a next-level grilled cheese.
5. Brisket Breakfast Hash
We’ve done this more times than we can count. Take your leftover brisket, chop it up, and toss it into a skillet with crispy potatoes, onions, and bell peppers. Top it with a runny fried egg, and you’ve got a breakfast that’ll keep you full all day.
6. Brisket Sliders with Spicy Mayo
Mini sandwiches = maximum flavor. We love to pile thinly sliced brisket onto soft Hawaiian rolls with a touch of spicy mayo, pickled jalapeños, and crispy fried onions. Perfect for parties, game nights, or just because you deserve a treat.
7. Brisket Baked Potatoes
This is one of those “why didn’t we try this sooner?” moments. Take a fluffy baked potato, load it up with butter, cheese, sour cream, and chopped brisket, then drizzle it with BBQ sauce. One bite, and you’ll realize you’ve been eating baked potatoes all wrong until now.
8. Brisket Chili
One time, we used chopped-up brisket instead of ground beef in our chili, and wow-total game-changer. The smokiness from the meat takes the chili to a whole new level. Add some beans, tomatoes, and a little Cava Cabbage Slaw, and you’ve got a dish that’s perfect for cold nights.
9. Brisket Pizza
We weren’t sure about this at first, but once we tried BBQ brisket pizza, there was no going back. Spread BBQ sauce on a pizza crust, top with mozzarella, thinly sliced brisket, and red onions, then bake until bubbly. Add some fresh cilantro on top, and boom-best homemade pizza ever.
10. Brisket Ramen
Alright, hear us out-brisket in ramen is next level. We simmered some leftover brisket in a rich, garlicky broth, then served it with noodles, a soft-boiled egg, and green onions. The smoky brisket soaks up all the flavors, and honestly? We’d eat this every day if we could.
Some Tips on This Mighty Quinn Brisket Recipe
1. Don’t Rush the Process
Look, I know it’s tempting to crank up the heat to cook faster-but brisket is a low and slow kind of meat. Keep it at 225°F and let time do its thing. The longer it cooks, the more tender and flavorful it gets.
2. Trim the Fat, But Not Too Much
You want to leave about a ¼-inch layer of fat on top. This keeps the meat moist while it smokes. Too much fat? It won’t render properly. Too little? The brisket might dry out. Balance is key!
3. Season Generously
Brisket is a big piece of meat, so don’t be shy with the seasoning. Salt, pepper, and paprika should create a nice crust. If it looks like too much-trust me, it’s not. That’s where all the magic happens!
4. Let It Rest Before Smoking
I always let my brisket sit in the fridge for 12-24 hours after seasoning. This helps the flavors sink in deep, making every bite more delicious. Don’t skip this step!
5. Use a Water Pan in the Smoker
Ever had a brisket turn out dry? A simple pan of water in the smoker fixes that. It keeps the air moist, so your brisket stays juicy and tender. No one wants dry BBQ!
6. Be Patient With the Stall
At around 150-165°F, your brisket might hit a “stall” where the temp just stops rising. Don’t panic-it’s normal! If you’re in a hurry, wrap it in butcher paper or foil to push through. Otherwise, let it ride, and the bark will be even better!
7. Check for Doneness the Right Way
Forget watching the clock-your brisket is done when it feels like butter when you poke it with a thermometer. Aim for an internal temp of 195-205°F, but trust the feel more than the numbers.
8. Resting is Non-Negotiable
I know, I know-you’re hungry! But if you cut into your brisket right away, all those juices will spill out instead of soaking back in. Wrap it up and let it rest for at least an hour in a cooler. It’s worth it!
9. Slice It the Right Way
Always slice against the grain-that’s the secret to a tender bite. If you slice with the grain, it’ll be chewy and tough. No one wants that, right?
10. Don’t Stress Over Perfection
Every brisket is a little different. Some cook faster, some take longer. That’s BBQ for you! Enjoy the process, take notes, and get better each time. Even if it’s not perfect, it’ll still be delicious.
How to Store and Reheat Mighty Quinn Brisket Properly
Refrigerator: Store leftover brisket in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and place in a freezer-safe bag. Keeps well for 2-3 months.
Reheating: Warm slices in a low oven (275°F) with a bit of broth to keep them juicy.
Mighty Quinn Brisket Recipe
Ingredients
- 12- pound whole packer brisket untrimmed, Prime or Choice grade
- 2 tablespoons kosher salt coarse
- 1.5 tablespoons freshly ground black pepper
- 1 tablespoon sweet paprika not smoked
Instructions
- Trim excess fat, leaving about a ¼-inch layer to keep the meat juicy. Remove any hard fat pockets between the flat and point. Pat the brisket dry with paper towels. Mix salt, pepper, and paprika in a bowl, then rub it generously over all sides of the brisket to form a visible crust.
- Wrap the brisket in plastic wrap or place it in a covered container. Let it sit in the refrigerator for 12-24 hours to enhance flavor and tenderness.
- Preheat your smoker to a steady 225°F (107°C). Use oak wood as the primary smoking wood for a bold, smoky flavor. If desired, add apple or cherry wood for a hint of sweetness. Place a large drip pan filled with 1-2 gallons of water under the grates to maintain humidity.
- Place the brisket fat-side up on the smoker, away from direct heat. Insert a meat thermometer into the thickest part of the flat. Let it smoke undisturbed for at least 12 hours, maintaining a 225°F temperature. After 6-8 hours, check the internal temp. When it reaches 150-165°F (the stall)
- Continue smoking until the internal temp reaches 195-205°F in the thickest part of the brisket. Check for doneness by probing the brisket-it should feel like a knife sliding through soft butter. Total cook time varies, but expect 1-1.5 hours per pound (about 18-22 hours for a 12-lb brisket).
- Remove the brisket from the smoker and wrap it tightly in butcher paper or foil. Place it in an insulated cooler (without ice) and let it rest for 1-2 hours to redistribute the juices. Unwrap, then slice against the grain into ¼-inch thick slices. Sprinkle lightly with Maldon sea salt for an extra crunch.
Video
Notes
Freezer: Wrap tightly in foil and place in a freezer-safe bag. Keeps well for 2-3 months.
Reheating: Warm slices in a low oven (275°F) with a bit of broth to keep them juicy.
Common Queries on This Mighty Quinn Brisket Recipe
Here, we’ve got you covered with some common questions about the Mighty Quinn Brisket that people often ask.
1. What is the 3-2-1 rule for brisket?
The 3-2-1 rule is actually more common for smoked ribs rather than brisket, but we get why people ask! It refers to 3 hours unwrapped smoking, 2 hours wrapped in foil, and 1 hour unwrapped to finish. For brisket, though, this method doesn’t quite work because brisket needs low and slow cooking for much longer to break down all the connective tissues properly. If you wrapped brisket after just 3 hours, you’d miss out on that deep bark development.
2. What is the best cooking method for brisket?
After years of trial and error, we can confidently say that smoking at 225°F for 18-24 hours is the absolute best method. Low and slow cooking allows the fat to render properly and the collagen to break down, making the meat incredibly tender. While you can braise brisket in an oven or slow cooker, nothing compares to the rich, smoky flavor you get from a properly managed smoker.
3. What is the secret to moist, tender brisket?
The secret? Patience, proper trimming, and resting time. First, leave about a ¼-inch fat cap when trimming-this keeps the brisket juicy while it smokes. Second, maintaining a steady 225°F temperature throughout the cook ensures even rendering. And finally, letting the brisket rest in an insulated cooler for 1-2 hours after smoking is non-negotiable. That rest period is what redistributes the juices and takes your brisket from “good” to insanely tender.
4. What is the 4-2-10 brisket method?
The 4-2-10 method is a less common but interesting approach where you smoke the brisket for 4 hours unwrapped, then wrap it for 2 hours, and then rest it for a full 10 hours. The idea is that an extended rest period allows the meat to fully reabsorb juices, but in our experience, it’s overkill. While a longer rest can be beneficial, 10 hours is more than necessary-1-2 hours in a well-insulated cooler does the job perfectly without cooling the meat too much.
5. Should I wrap my brisket while smoking?
This is the big debate in BBQ, and the answer depends on what you want. If you’re going for a super crispy bark like Mighty Quinn’s, don’t wrap it at all-just let the smoker and humidity do their thing. If you’re more concerned about keeping moisture in and speeding up the cook, wrapping in butcher paper (not foil) at the stall stage (150-165°F) is a good option. Butcher paper lets the brisket breathe while keeping it moist, whereas foil can make the bark softer.
6. How long does it take to smoke a 12-pound brisket?
On average, a 12-pound brisket takes 18-22 hours at 225°F. The general rule is 1-1.5 hours per pound, but factors like your smoker’s consistency, the brisket’s fat content, and whether you wrap it can affect the time. The most important thing? Cook by temperature, not time. The brisket is ready when the thickest part hits 195-205°F and feels probe-tender.
7. Why does brisket stall, and how do I get past it?
Ah, the infamous stall-every pitmaster’s test of patience. Around 150-165°F, the brisket will seem to stop cooking for hours. This happens because the surface moisture is evaporating, cooling the meat just as fast as it’s heating up. The best way to push through? Either wait it out (Mighty Quinn’s method) or use the Texas Crutch-wrapping the brisket in butcher paper or foil to trap heat and moisture, pushing it past the stall faster.
8. Should I cook brisket fat-side up or down?
We’ve tested both ways, and for most smokers, fat-side up is best. This allows the fat to render down into the meat, keeping it juicy. However, if your heat source comes from below (like in some pellet smokers), you might prefer fat-side down to protect the meat from direct heat. The key is even heat distribution, so know your smoker!
9. How do I know when brisket is done?
Forget the clock-the real test is feel. The brisket is done when a probe or thermometer slides into the thickest part of the flat like butter, usually around 195-205°F. If there’s resistance, it needs more time. If you pick it up with tongs and it bends easily, that’s another good sign. The worst mistake? Slicing too early-always let it rest for at least one hour before cutting.
10. What should I serve with brisket?
A perfectly smoked brisket deserves killer side dishes. Mighty Quinn’s-style brisket pairs beautifully with pickled onions, jalapeños, and their signature BBQ sauce (a mix of Texas-style smoky goodness with a Carolina-style tang). Other classic sides? Creamy coleslaw, cornbread, baked beans, or smoked mac and cheese. And don’t forget fresh white bread or brioche buns to make the ultimate brisket sandwich.
There you have it-your very own Mighty Quinn’s-style brisket! It takes time, patience, and a love for great BBQ, but the result is absolutely worth it. Whether you’re making this for a backyard gathering or just for the joy of perfecting your smoking skills, this recipe will bring authentic, smoky brisket straight to your plate.
Pair it with pickled onions, jalapeños, or Mighty Quinn’s-style BBQ sauce for the full experience. Trust me, once you try this, you’ll never look at brisket the same way again.
Now fire up that smoker and let’s get cooking!
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Looks delicious
Thanks tony
Thanks for the recipe
Welcome rose
The serving ideas looks solid Ginna. thanks
My pleasure Sean