Smoked Beef Brisket Texas Style
Experience the pinnacle of barbecue perfection with this Smoked Beef Brisket Texas Style recipe, a true homage to Lone Star State tradition. This 12-hour labor of love features a simple yet flavorful dry rub of kosher salt, coarse black pepper, and garlic powder, ensuring the rich, smoky taste of the beef shines through. Smoked low and slow over hickory or oak wood chunks, this brisket captures the essence of authentic Texas BBQ, with a melt-in-your-mouth texture and irresistible bark. Whether you're a seasoned pitmaster or a first-time smoker, this recipe's step-by-step approach guarantees perfectly tender, juicy slices every time. Serve it alongside classic barbecue sides for a feast worth savoring!
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Recipe Information
Ingredients
- 12 lbs Beef brisket
- 3 tablespoons Kosher salt
- 3 tablespoons Coarse black pepper
- 1 tablespoon Garlic powder
- 2 tablespoons Mustard (optional, for rub binder)
- 3 pieces Hickory or oak wood chunks (for smoking)
Instructions
Trim the brisket by removing excess fat, leaving a 1/4-inch layer of fat for flavor and moisture. Remove any silver skin on the meat side.
Pat the brisket dry with paper towels. If using mustard as a binder, lightly coat the brisket with mustard to help the rub adhere.
Mix kosher salt, coarse black pepper, and garlic powder in a bowl until well combined. Generously season all sides of the brisket with the rub mixture, pressing it into the meat.
Preheat your smoker to 225°F (107°C) using hickory or oak wood chunks for an authentic Texas-style flavor. Maintain consistent smoke and temperature throughout the cooking process.
Place the brisket fat-side up on the smoker grates. Insert a meat thermometer into the thickest part of the brisket. Close the smoker lid.
Smoke the brisket for approximately 6-7 hours or until the internal temperature reaches 165°F (74°C). During this time, avoid frequently opening the smoker to maintain consistent heat and smoke.
Once the brisket reaches 165°F (74°C), remove it from the smoker and wrap it tightly in butcher paper or aluminum foil. This helps retain moisture during the remainder of the cook.
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C). This can take another 3-4 hours.
Remove the brisket from the smoker and let it rest in its wrapping for at least 1 hour. This allows the juices to redistribute, ensuring a moist and tender result.
Slice the brisket against the grain into 1/4-inch thick slices. Serve with your favorite BBQ sides and enjoy your perfectly smoked brisket!
Nutrition Facts
Calories |
12674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 655.4 g | 840% | |
| Saturated Fat | 251.5 g | 1258% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 5116 mg | 1706% | |
| Sodium | 26175 mg | 1138% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 0.8 g | ||
| Protein | 1604.8 g | 3210% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 680 mg | 52% | |
| Iron | 151.9 mg | 844% | |
| Potassium | 15952 mg | 339% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
