Craving that perfectly smoky, melt-in-your-mouth Texas-style brisket? If you’ve been searching for an easy way to create a show-stopping brisket that’s tender, juicy, and flavorful, you’ve come to the right place.
.Whether you’re cooking for a crowd or just craving something unique, following the steps from prep to rest will ensure a juicy, mouthwatering Texas-style brisket every time. This brisket recipe has a crispy, flavorful bark and an irresistible smoky aroma.
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Why You’ll Love This Recipe
You’ll love this Texas-style brisket recipe because it combines simple ingredients with big, bold flavors. The slow-smoking process allows the brisket to absorb the smoky goodness while the seasoning creates a mouthwatering crust that seals in all the juiciness.
It’s an easy, low-maintenance recipe that rewards you with melt-in-your-mouth tenderness, perfect for novice grillers and pitmasters.
Whether feeding a crowd or enjoying a quiet dinner, this brisket delivers the flavor and texture that will have everyone coming back for seconds—or maybe even thirds!
What You’ll Need
- 1 whole beef brisket (10-12 lbs), trimmed
- 1/3 cup kosher salt
- 1/3 cup coarse black pepper
- 3 tbsp garlic powder
How To Make Texas Style Brisket
Step 1: Prep the Brisket
Trim away excess fat, leaving a 1/4-inch fat cap, and pat the brisket dry with paper towels to ensure a good seasoning surface.
Step 2: Season Generously
Mix kosher salt and black pepper (plus garlic powder, if desired) in a small bowl. Coat the brisket evenly with the seasoning, pressing it into the meat for better adherence.
Step 3: Get Your Smoker Ready
Preheat your smoker to 225°F. For authentic Texas flavor, opt for post-oak wood, but hickory or pecan also work wonderfully.
Step 4: Start Smoking
Place the brisket in the smoker fat-side up. Let it smoke for 6-8 hours or until the internal temperature reaches around 165°F. Spritz every hour with water, apple juice, or beef broth to keep the surface moist and flavorful.
Step 5: Wrap
Once the brisket hits 165°F, wrap it tightly in butcher paper or foil. Please return it to the smoker and cook until the internal temperature hits 200-205°F.
Step 6: Rest and Relax
After removing the brisket, let it rest for at least 1 hour (still wrapped) in a cooler or on the counter. This step helps redistribute the juices for an ultra-tender result.
Step 7: Slice and Serve
Slice the brisket against the grain, starting with the flat. Serve with classic Texas sides like potato salad, coleslaw, pickles, and white bread for the perfect barbecue spread. Enjoy!
What Temperature to Cook At
When cooking Texas-style brisket, maintaining the right temperature is key to achieving that perfect tender, smoky result. Set your smoker to 225°F for a slow and steady cook.
This low and slow method allows the brisket to break down its connective tissue without drying out, resulting in a juicy, melt-in-your-mouth texture.
Keep an eye on the brisket’s internal temperature as it smokes—aim for around 165°F before wrapping, and finish cooking until it reaches 200-205°F for ultimate tenderness.
What Internal Temperature You Need to Reach
For the perfect Texas-style brisket, hitting the correct internal temperature is essential for that melt-in-your-mouth texture. Start by smoking the brisket until it reaches about 165°F.
At this point, the meat is ready to be wrapped in butcher paper or foil. Continue cooking until the internal temperature climbs to 200-205°F.
This is the sweet spot where the brisket becomes incredibly tender, allowing the collagen and fat to break down, resulting in juicy, flavorful meat that’s easy to slice and perfect for serving.
How Long to Cook For
The cooking time for Texas-style brisket can vary, but generally, you’ll want to smoke it for about 6-8 hours at 225°F until it reaches an internal temperature of 165°F.
After wrapping the brisket, continue cooking until the internal temperature hits 200-205°F, which usually takes 4-5 hours. In total, you’re looking at around 10-13 hours of cooking time, depending on the size of your brisket and the consistency of your smoker.
Remember, patience is key—slow cooking at low temperatures makes brisket tender and flavorful.
How To Store Leftovers and Reheat
To store leftover Texas-style brisket, wrap it tightly in butcher paper or foil, then place it in an airtight container or ziplock bag. Keep it in the fridge for up to 4-5 days.
For longer storage, you can freeze it for up to 3 months. To reheat, gently warm the brisket in the oven at 250°F for 30-45 minutes or until heated.
You can also reheat it in a smoker or grill to bring back smoky flavor. Add a splash of beef broth or warm water before reheating for extra moisture. This ensures your brisket stays juicy and tender even after storing it!
What To Serve With This Recipe
Although you can serve almost anything with this recipe, below are some side dishes to pair with it:
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Texas-Style Smoked Brisket Recipe
Ingredients
- 1 10-12lbs whole beef brisket trimmed
- 1/3 cup kosher salt
- 1/3 cup coarse black pepper
- 3 tbsp garlic powder
Instructions
- Mix kosher salt and black pepper in a small bowl (add garlic powder if desired).
- Liberally season the brisket on all sides, pressing the rub into the meat for better adhesion.
- Heat your smoker to 225°F (107°C).
- Use post oak wood for authentic Texas flavor, but hickory or pecan also work well.
- Place the brisket fat-side up in the smoker.
- Smoke for 6-8 hours, or until the internal temperature reaches about 165°F (74°C). Spritz with water, apple juice, or beef broth every hour to keep the surface moist.
- Once the brisket hits 165°F, wrap it tightly in butcher paper or foil.
- Return it to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C).
- Remove the brisket from the smoker and let it rest for at least 1 hour (wrapped) in a cooler or on the counter. This allows the juices to redistribute and ensures tender meat.
- Slice the brisket against the grain, starting with the flat. Serve with classic Texas sides like potato salad, coleslaw, pickles, and white bread.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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