Texas Barbecue Brisket
Get ready to master the art of Texas-style barbecue with this mouthwatering Texas Barbecue Brisket recipe! Featuring a 12-pound whole packer cut beef brisket, this smoked delight is seasoned to perfection with a simple yet bold rub of kosher salt, coarse black pepper, garlic powder, and an optional kick of paprika for an alluring bark. Coated with yellow mustard to lock in flavor and smoked low and slow over oak, hickory, or mesquite wood chunks, this brisket transforms into a tender, juicy masterpiece after hours of careful cooking at 225°F. Wrapped and rested for ultimate succulence, the brisket slices like butter and pairs beautifully with classic barbecue sides like coleslaw or baked beans. Perfect for a backyard gathering or holiday cookout, this recipe guarantees a quintessential taste of Texas barbecue tradition that'll have everyone coming back for more!
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Recipe Information
Ingredients
- 12 pounds Beef brisket (whole packer cut)
- 3 tablespoons Kosher salt
- 3 tablespoons Coarse ground black pepper
- 2 tablespoons Garlic powder
- 1 tablespoon Paprika (optional, for extra bark)
- 2 tablespoons Yellow mustard
- 3 pieces Wood chunks (oak, hickory, or mesquite)
- 1 quart Water (for smoker water pan)
Instructions
Trim the brisket: Place the brisket on a cutting board and use a sharp knife to trim excess fat, leaving about 1/4-inch of fat on the fat cap to retain moisture during cooking. Remove any silver skin and tough connective tissue.
Prepare the rub: In a small bowl, mix together kosher salt, black pepper, garlic powder, and paprika (if using).
Coat the brisket: Rub the entire surface of the brisket with yellow mustard to act as a binder. Generously apply the seasoning rub to all sides, pressing it into the meat.
Prepare the smoker: Preheat your smoker to 225°F (around 110°C) using oak, hickory, or mesquite wood chunks. Fill the water pan with water to maintain moisture during cooking.
Place the brisket in the smoker: Position the brisket fat-side up on the smoker grates. Close the smoker lid and maintain a consistent temperature of 225°F.
Smoke the brisket: Cook the brisket low and slow for approximately 6-8 hours, or until the internal temperature reaches 160°F. During this time, the brisket will develop a dark, flavorful bark.
Wrap the brisket: Remove the brisket from the smoker and tightly wrap it in butcher paper or aluminum foil. Return it to the smoker.
Continue cooking: Cook the wrapped brisket for 4-6 more hours, or until the internal temperature reaches 203°F. Use a meat thermometer to check for doneness.
Rest the brisket: Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or on a cutting board for at least 1 hour. This allows the juices to redistribute.
Slice and serve: Slice the brisket against the grain into 1/4-inch thick slices. Serve with your favorite barbecue sides like coleslaw, baked beans, or potato salad.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 2.8 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1499 mg | 32% | |
*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.
