Texas Brisket
Get ready to savor the rich, smoky flavors of authentic Texas barbecue with this perfectly cooked Texas Brisket recipe! This mouthwatering dish begins with a generously seasoned beef brisket, coated in a blend of kosher salt, coarse black pepper, garlic powder, and paprika, all held in place with a thin layer of tangy yellow mustard. Slow-smoked using hardwood chunks, such as oak or hickory, this brisket is infused with deep, smoky flavor over the course of 12 hours, achieving its signature tenderness and juiciness. Wrapped and rested to lock in moisture, this brisket slices beautifully and pairs perfectly with classic sides like coleslaw or Texas toast. Whether you're hosting a backyard cookout or seeking a taste of Texas at home, this smoker recipe delivers a true barbecue experience that’s sure to impress.
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Recipe Information
Ingredients
- 12 pounds beef brisket
- 3 tablespoons kosher salt
- 3 tablespoons coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 tablespoons yellow mustard
- 4 pieces hardwood smoking chunks (oak or hickory preferred)
Instructions
Trim the brisket by removing excess fat, leaving about 1/4 inch of fat on the top layer to help keep it moist during cooking.
In a small bowl, mix kosher salt, coarse black pepper, garlic powder, and paprika to create the dry rub.
Lightly coat the brisket with yellow mustard to help the rub adhere. Generously apply the dry rub on all sides of the brisket, pressing it into the meat.
Preheat the smoker to 250°F and add hardwood smoking chunks for an authentic Texas flavor.
Place the brisket fat-side up on the smoker grates. Insert a meat thermometer probe into the thickest part of the meat to monitor the internal temperature.
Smoke the brisket for 6-8 hours, or until it reaches an internal temperature of 165°F.
Once it reaches 165°F, wrap the brisket tightly in butcher paper or aluminum foil to prevent it from drying out. Return it to the smoker.
Continue cooking the brisket until the internal temperature reaches 203°F, approximately 4-6 more hours.
Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour before slicing. Resting allows the juices to redistribute within the meat.
Slice the brisket against the grain into 1/4-inch thick slices. Serve and enjoy with your favorite sides like coleslaw, pickles, or Texas toast.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 2181 mg | 95% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 58 mg | 4% | |
| Iron | 12.9 mg | 71% | |
| Potassium | 1346 mg | 29% | |
*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.
