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The Wooster Brisket

The wooster smoked brisket is cooked fat cap down in a pan and doused with "wooster" sauce during the cooking process giving you the most juicy, tender and flavorful brisket in the world.
Course Beef, Entree, Main Course
Cuisine Barbecue, Hot Smoking
Prep Time 45 minutes
Cook Time 15 hours
Total Time 19 hours 45 minutes


  • 1 Whole packer brisket
  • 2 bottles Worcestershire sauce
  • Jeff's Texas style rub
  • 2 foil pans (large/full size)
  • Brown or pink butcher paper (unlined/uncoated)
  • Heavy duty foil (optional)


  • Trim the fat cap to 1/4 inch and remove any hard fat on the brisket.
  • Score the fat cap in a crosshatch pattern at 1-inch intervals.
  • Place the brisket in a large foil pan fat cap up.
  • Douse the top with Worcestershire sauce and apply Jeff's Texas style rub generously.
  • Flip the brisket to fat side down
  • Douse the new top side with Worcestershire sauce and apply Jeff's Texas style rub generously.
  • Cover with foil and place the pan of brisket in the fridge overnight.
  • Setup the smoker for cooking at 225°F (107°C) using indirect heat.
  • When ready, place the pan of brisket on the smoker and let it cook for 6-7 hours or until it reaches 165°F (74°C).
  • Douse the brisket with Worcestershire every 90 minutes until it reaches 165°F (74°C).
  • At 165°F (74°C), place another equally sized pan upside down on top of the pan with the brisket sealing the meat inside. You can also just cover with foil if desired.
  • Continue cooking the brisket until it reaches ~200°F (93°C) and a probe inserted in the meat shows no resistance.
  • Remove the brisket from heat and wrap in unlined/uncoated butcher paper or foil. Place in a empty cooler to rest for 4 hours.
  • After resting, remove brisket from cooler and slice 1/4 inch thick across the grain.