Texas-Style Smoked Brisket Recipe
Tender Texas-style smoked brisket with a peppery bark and perfect smoke ring. Slow-smoked over oak wood for rich flavor and buttery texture. Perfect for backyard BBQs, game day, or feeding a crowd. A pitmaster-approved recipe that delivers authentic results every time.
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.