Texas Style Barbecued Beef Brisket
Experience the mouthwatering flavor of authentic Texas Style Barbecued Beef Brisket, a true centerpiece for any backyard barbecue or special occasion. This recipe transforms a 12-pound beef brisket into tender, smoky perfection, thanks to a slow-smoking process that spans 12 hours. Coated in a mustard binder and a dry rub bursting with bold flavors like paprika, garlic powder, and coarse black pepper, the brisket absorbs the aromas of oak, mesquite, or hickory wood chunks as it cooks. Regular spritzes of apple cider vinegar and water keep the meat moist, while wrapping and resting ensure it’s irresistibly juicy. Slice into rich, melt-in-your-mouth pieces and serve with classic barbecue sides for a taste of Texas tradition that’s sure to impress. Perfect for search enthusiasts looking for "Texas beef brisket recipe," "smoked brisket techniques," or "authentic barbecue recipes."
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Recipe Information
Ingredients
- 12 pounds Beef brisket
- 3 tablespoons Kosher salt
- 3 tablespoons Coarse ground black pepper
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Mustard powder
- 2 teaspoons Brown sugar
- 4 chunks Wood chunks (oak, mesquite, or hickory)
- 3 tablespoons Yellow mustard
- 1 cup Apple cider vinegar
- 1 cup Water
Instructions
Trim the brisket: Using a sharp knife, trim the brisket, leaving about 1/4 inch of the fat cap on top. This ensures the brisket stays moist while cooking.
Prepare the dry rub: In a small bowl, combine kosher salt, coarse ground black pepper, paprika, garlic powder, onion powder, mustard powder, and brown sugar. Mix well.
Coat the brisket: Rub yellow mustard all over the brisket as a binder, then generously apply the dry rub mixture on all sides, pressing it into the meat.
Prepare the smoker: Preheat your smoker to 225°F (107°C). Add your chosen wood chunks (oak, mesquite, or hickory) for smoke.
Smoke the brisket: Place the brisket fat side up on the smoker's grate. Close the lid and let it smoke at 225°F for approximately 6 hours, or until the internal temperature of the brisket reaches 165°F (74°C). During this time, spray the brisket with a mixture of apple cider vinegar and water every hour to maintain moisture.
Wrap the brisket: Remove the brisket from the smoker and tightly wrap it in butcher paper or aluminum foil. Return the wrapped brisket to the smoker.
Continue cooking: Cook the wrapped brisket until the internal temperature reaches 203°F (95°C), approximately 4-6 hours longer. Ensure you monitor the internal temperature with an instant-read meat thermometer.
Rest the brisket: Once cooked, remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. This allows the juices to redistribute throughout the meat.
Slice and serve: Unwrap the brisket and slice against the grain into 1/4-inch thick slices. Serve warm with your favorite barbecue sides and sauces.
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 65 mg | 5% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1362 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.
