Texas Style Smoked Brisket
Experience the deep, smoky flavors of authentic Texas barbecue with this Texas-Style Smoked Brisket recipe. Perfect for weekend gatherings and backyard cookouts, this dish captures the essence of low-and-slow cooking, resulting in a tender, juicy brisket with a signature bark that's irresistibly flavorful. Seasoned with a simple yet bold rub of kosher salt, coarse black pepper, and an optional touch of smoked paprika, this minimalist approach celebrates the brisket's natural richness. Slowly smoked over oak or hickory wood at 225°F, the brisket develops its iconic smoky aroma and savory crust. Whether you're a pitmaster or a novice barbecue enthusiast, this recipe walks you through every step—from trimming to resting—to achieve melt-in-your-mouth perfection. Slice it thin and serve with classic barbecue sides like coleslaw or cornbread for an unforgettable Texan feast.
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Recipe Information
Ingredients
- 10 pounds Beef Brisket (whole, untrimmed, packer cut)
- 3 tablespoons Kosher Salt
- 3 tablespoons Coarse Black Pepper
- 1 teaspoon Smoked Paprika (optional)
- 4 pieces Wood Chunks (Oak or Hickory recommended)
Instructions
Trim the brisket: Lay the brisket on a large cutting board and carefully trim the fat cap to about 1/4-inch thickness. Remove any large sections of tough fat or silver skin from the other side.
Prepare the rub: In a small bowl, mix kosher salt, coarse black pepper, and smoked paprika (if using). This is a classic Texas-style minimalist rub to highlight the beef's natural flavor.
Season the brisket: Generously coat the brisket with the rub mixture, making sure to cover every surface. Let the brisket rest at room temperature for 30 minutes to allow the rub to adhere.
Prepare the smoker: Heat your smoker to 225°F (107°C) using indirect heat. Add wood chunks (oak or hickory) to the smoker for a clean smoky flavor.
Smoke the brisket: Place the brisket fat-side up on the smoker grates. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature.
Smoke low and slow: Maintain the smoker temperature at 225°F (107°C). Smoke the brisket for 6-8 hours, or until an internal temperature of about 165°F (74°C) is reached, and a dark bark forms on the surface.
Wrap the brisket: Once the brisket reaches 165°F (74°C), wrap it tightly in butcher paper or aluminum foil to retain moisture. Return the wrapped brisket to the smoker.
Continue cooking: Smoke the wrapped brisket for another 4-6 hours, or until the internal temperature reaches 203°F (95°C). This ensures the meat is tender and fully cooked.
Rest the brisket: Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. Resting allows the juices to redistribute, making the meat more tender.
Slice and serve: Unwrap the brisket and place it on a cutting board. Slice against the grain into 1/4-inch thick slices. Serve the brisket on its own or with your favorite barbecue sides like coleslaw, potato salad, or cornbread.
Nutrition Facts
Calories |
13129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1067.5 g | 1369% | |
| Saturated Fat | 431.1 g | 2156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3402 mg | 1134% | |
| Sodium | 8588 mg | 373% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 0.4 g | ||
| Protein | 841.6 g | 1683% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 84.9 mg | 472% | |
| Potassium | 12659 mg | 269% | |
*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.
