Beef brisket cooked long and slow: Hometown in Red Hook sells it smoked at $20 a half pound, and Izzy's in Crown Heights smokes it 18 hours under kosher supervision.

Brisket comes from the breast or lower chest of the animal, and its heavy connective tissue turns tender only after long cooking. American cooks rub it with spices and cook it slowly over indirect heat from charcoal or wood, such as oak, and smoked brisket is popular in Texas barbecue. Hometown Bar-B-Que opened in Red Hook in September 2013 and smokes meats on oak wood in the classic Southern technique. At Izzy's, a kosher smokehouse in Crown Heights under the supervision of the OK, pitmaster Izzy Eidelman smokes brisket for 18 hours.

Where to eat Brisket in Brooklyn

2 editor picks for Brisket in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Brisket across every city.

  • Hometown Bar-B-Que

    Order Brisket at $20 a half pound, spare ribs at $16, and a side of the day.

    Hometown Bar-B-Que is a Red Hook, Brooklyn smokehouse on Van Brunt Street, open since 2013, selling oak-smoked brisket, pork and ribs by the half pound.

    DetailsDirections

  • Izzy's Brooklyn Smokehouse

    Order The brisket, smoked for 18 hours, and the smoked then fried chicken sandwich.

    Izzy's Brooklyn Smokehouse on Troy Avenue in Crown Heights, Brooklyn, is a kosher barbecue spot under OK supervision, known for brisket smoked for 18 hours.

    DetailsDirections

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Make it at home

Serves Serves 84 hr 30 minEasy

Ingredients

  • 1 second-cut brisket, 3 to 5 pounds
  • 1 teaspoon Prague powder (curing salt)
  • 7 ounces water
  • Salt, black pepper, garlic powder, onion powder and paprika for the rub
  • 1 teaspoon mesquite liquid smoke
  • 1 cup dark brown sugar

Method

  1. Heat the oven to 375 F (190 C).
  2. Cover the whole brisket in the salt, pepper, paprika, garlic powder and onion powder rub and set it in a pan.
  3. Stir the Prague powder into the water, pour it over the meat, add the liquid smoke, and cover tightly.
  4. Bake 3 to 4 hours until fork-tender.
  5. Smear the brown sugar over the top, raise the oven to 425 F (220 C), and cook uncovered 30 minutes until a dark crust forms.
  6. Slice across the grain and serve.

Editor tip. Choose second-cut brisket; its extra fat keeps the meat moist through the long oven time.