Quick & Tender Air Fryer Brisket
Achieving a tender, flavor-packed cut of beef doesn’t always require an all-day smoker session. Making an air fryer brisket is a highly effective way to get a crunchy bark and a juicy center in just a couple of hours of active cooking. By utilizing a simple mustard binder, a blend of robust seasonings, and a two-stage temperature approach, you can pull off a remarkably tender piece of meat right on your countertop.
Follow the detailed video walkthrough below to see exactly how to coat, cook, and rest the brisket for optimal results.
Why You’ll Love This Recipe
- Faster cooking time: Enjoy tender beef with only about two hours of actual air fryer cooking time.
- Crunchy bark: A heavy coating of mustard and dry seasoning builds a deeply flavored, textured exterior.
- Accessible method: No outdoor smoker or pellet grill is required, and any standard air fryer will work.
Ingredients
- 1 ½ lbs (750g) beef brisket piece
- ½ cup mustard
- A little bit of liquid smoke (optional, for flavor)
- ½ cup seasoning (McCormick steak seasoning mixed with garlic powder, chili spices, salt, and pepper, or your preferred rub)
Instructions
- Preheat your air fryer.
- Coat the outside of the brisket with the mustard and a little bit of liquid smoke.
- Rub the seasoning blend all over the meat to form a thick, even coat.
- Place the brisket into the preheated air fryer, preferably with the rounded part facing up.
- Cook at 370°F (190°C) for 30 minutes.
- Remove the basket, flip the brisket over, and take a quick internal temperature reading.
- Return the meat to the air fryer and cook at 370°F (190°C) for another 30 minutes.
- Check the temperature again to ensure it is rising, but do not flip the meat this time.
- Lower the air fryer temperature to 210°F (100°C) and cook for 1 more hour.
- Verify the internal temperature has reached between 185°F and 205°F (85°C to 96°C).
- Remove the brisket from the air fryer, wrap it completely in oven paper (parchment or butcher paper), and let it sit for about 1 hour.
- Unwrap, slice the meat, and serve.
Tips for the Best Results
Use a meat thermometer: The target internal temperature to stop the cook is between 185°F and 205°F (85°C to 96°C). Rely on the thermometer rather than just the clock to know when it is done.
Don’t skip the rest: Letting the wrapped brisket sit for a full hour is essential for the juices to redistribute throughout the meat, ensuring a tender bite.
Serving idea: This brisket is excellent served on its own, or you can slice it up and throw the meat into sandwiches.
