When it comes to authentic, slow-smoked brisket, few places do it better than John Mull’s Road Kill Grill. As one of the best BBQ restaurants in Las Vegas, we have mastered the art of smoked brisket, serving up tender, juicy, and flavorful cuts that keep customers coming back for more.
Our brisket is more than just a menu item—it is a time-honored tradition. Featured on Diners, Drive-Ins, and Dives with Guy Fieri, we have built a reputation for delivering some of the finest smoked meats in the country. Whether you are a local or just visiting, our brisket is a must-try.
But what makes our smoked brisket the best in Las Vegas? The answer lies in quality meat, expert seasoning, a precise smoking process, and years of experience. Below, we reveal the secrets that go into making our legendary smoked brisket.
1. Selecting the Perfect Brisket Cut
Great brisket starts with great meat. At John Mull’s Meats, we only source high-quality beef brisket that meets our strict standards. A well-marbled cut with balanced fat content is key to a juicy and flavorful brisket.
What to Look for in a Brisket Cut
- Marbling: Good fat distribution throughout the meat ensures a rich, juicy flavor.
- Size Matters: We use whole packer briskets, which include both the flat (leaner portion) and point (fattier section) for a perfect balance of texture and taste.
- Prime-Grade Beef: We prefer Certified Angus Beef, known for its deep flavor and tenderness.
Pro Tip for Home Smokers
If you are selecting a brisket at the store, look for one with a thick flat and plenty of marbling. The extra fat will keep the meat moist during long smoking sessions.
2. The Secret Behind Our Signature Brisket Rub
The seasoning blend plays a crucial role in creating the perfect smoked brisket. Our signature brisket rub has been perfected over decades, combining simple ingredients with a few secret spices to achieve the perfect balance.
Our Brisket Rub Ingredients
Without giving away all our secrets, here are some key ingredients in our signature rub:
- Kosher Salt – Enhances natural beef flavors and helps with moisture retention.
- Coarse Black Pepper – Adds a peppery kick and helps form a crisp, flavorful bark.
- Garlic Powder – Brings a rich, savory depth.
- Smoked Paprika – Adds a subtle smokiness and a hint of sweetness.
- Secret Blend of Peppers and Herbs – This is what makes our brisket stand out!
After applying the rub generously, we allow the brisket to rest overnight. This dry brining process allows the flavors to penetrate deeply into the meat, enhancing taste and tenderness.
3. The Art of Smoking Brisket Low and Slow
One of the most important secrets behind our legendary brisket is our smoking technique. At John Mull’s, we follow the low and slow method, ensuring that each brisket is cooked to absolute perfection.
How Long Do We Smoke Our Brisket?
We smoke our brisket for 16 hours to achieve perfect tenderness. This long smoking time allows the meat to absorb maximum flavor while breaking down tough connective tissues.
The Best Wood for Smoking Brisket
We use a special blend of wood to create our signature smoke flavor:
- Hickory – Adds a strong, slightly sweet smokiness.
- Oak – Provides a balanced, mild smoke.
- Mesquite – Delivers a bold, earthy flavor with deep richness.
Pro Tip for Home Smokers
If you are smoking brisket at home, use wood chunks instead of chips for a consistent, long-lasting smoke. Always avoid using green wood, as it can produce a bitter taste.
4. The Perfect Brisket Temperature
Getting brisket temperature right is essential for achieving fall-apart tenderness.
Brisket Temperature Guide
- 225°F – 250°F: The ideal smoking temperature for slow cooking.
- 160°F: The “stall” (when moisture evaporates, slowing the cooking process).
- 203°F: The magic number—this is when the brisket is perfectly tender and ready to rest.
At John Mull’s, we monitor our brisket throughout the smoking process, ensuring it reaches the perfect temperature without drying out.
Pro Tip for Home Smokers
If your brisket “stalls” at 160°F, do not panic! Wrap it in butcher paper or foil (known as the Texas Crutch) to help push through the stall while keeping the bark intact.
5. Resting and Slicing for Maximum Flavor
Once our brisket reaches 203°F, we do not slice it right away—resting is key!
Why Resting Matters
- Retains Juices – Cutting too early causes juices to run out, making the meat dry.
- Enhances Flavor – Allows juices to redistribute for a more even, flavorful bite.
- Improves Texture – The resting period allows the brisket to finish softening naturally.
We rest our brisket for 1-2 hours before slicing, ensuring each piece is tender, moist, and full of flavor.
How to Slice Brisket Like a Pro
- Slice against the grain – This shortens muscle fibers, making the meat more tender.
- Separate the flat and point – Each has a different grain direction, so they need separate slicing.
- Use a sharp slicing knife – A long, smooth blade prevents shredding.
Why Our Brisket is the Best in Las Vegas
At John Mull’s Road Kill Grill, our brisket stands out because of:
High-quality, well-marbled meat for maximum flavor.
Expert seasoning with our signature rub.
Slow smoking for 16 hours over a wood blend.
Perfect temperature control to ensure tenderness.
Proper resting and slicing to lock in moisture.
Our commitment to quality and tradition has earned us a reputation as one of the best BBQ restaurants in Las Vegas.
Try the Best Smoked Brisket in Las Vegas Today!
If you are craving a slow-smoked brisket that melts in your mouth, visit John Mull’s Road Kill Grill. Whether you dine in, order takeout, or book catering for an event, our brisket is guaranteed to impress.
Looking for BBQ catering in Las Vegas? Contact us today and let us bring our legendary smoked brisket to your next event!