📖 Instructions

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch of fat cap. Season generously with salt, black pepper, garlic powder, and onion powder. Don't be shy, we want a flavorful crust!
2. Smoke the Brisket: Preheat your smoker to 250°F (121°C). Place the brisket in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C). The brisket should be probe-tender; a thermometer should slide in with little resistance. Wrap the brisket in butcher paper (the "Texas Crutch") after about 4 hours to help retain moisture and speed up the cooking process.
3. Rest the Brisket: Remove the brisket from the smoker and let it rest for at least 1 hour, or preferably 2-3 hours, wrapped in butcher paper and a towel, in a cooler. This resting period is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful brisket. Trust me, don't skip this step!
4. Prepare the Broth Ingredients: While the brisket is smoking, prepare the aromatics for the broth. Char the ginger and onion over an open flame or in a dry skillet until blackened. This step brings out their flavors.
5. Toast the Spices: In a dry skillet, toast the star anise, cloves, cinnamon stick, and coriander seeds over medium heat until fragrant. Be careful not to burn them; just a few minutes is all it takes. Toasting enhances the aromatic qualities of the spices.
6. Simmer the Broth: In a large stock pot, combine the beef broth, charred ginger and onion, toasted spices, fish sauce, rock sugar, and salt. Bring to a boil, then reduce heat and simmer for at least 2 hours, or up to 4 hours, for a richer flavor. The longer it simmers, the better the broth will be.
7. Strain the Broth: Strain the broth through a fine-mesh sieve to remove the solids. Discard the solids or save the beef to top the Pho.
8. Slice the Brisket: Thinly slice the smoked brisket against the grain. This is important for tenderness. If you slice it with the grain, it will be tough.
9. Prepare the Noodles and Toppings: Cook the bánh phở rice noodles according to package directions. Rinse with cold water to prevent sticking. Chop the green onions, cilantro, and Thai basil. Slice the jalapeño and lime.
10. Assemble the Pho: In a large bowl, place a portion of cooked rice noodles. Top with sliced smoked brisket, green onions, cilantro, and Thai basil. Ladle the hot broth over the noodles and brisket.
11. Serve: Serve immediately with jalapeño slices, lime wedges, and sriracha and hoisin sauce on the side for those who like a little extra heat and sweetness.