Classic Texas-Style Smoked Brisket
Juicy, tender smoked brisket with a rich bark and deep smoky flavor, perfect for BBQ lovers.
30 mins
Prep Time
12 hours
Cook Time
8
Servings
Ingredients
- 1 whole beef brisket (10-12 lbs)
- 1/4 cup coarse kosher salt
- 1/4 cup coarse black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- Wood chunks (hickory or oak)
- 1 cup beef broth (for spraying)
Nutrition Facts
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Instructions
Trim the brisket: Remove excess fat, leaving about 1/4 inch fat cap. Square off the edges for even cooking.
Make the rub: Mix salt, pepper, garlic powder, onion powder, and paprika. Generously coat the entire brisket with the rub, pressing it into the meat.
Preheat smoker to 225°F (107°C). Use hickory or oak wood for authentic Texas flavor.
Smoke the brisket fat-side down for 6 hours. Spritz with beef broth every hour to keep moist.
Wrap in butcher paper or foil when internal temperature reaches 165°F (74°C). Continue cooking until it reaches 203°F (95°C).
Rest the brisket: Remove from smoker and let it rest wrapped in a cooler for at least 1 hour before slicing.
Slice against the grain into 1/4-inch thick pieces. Serve with your favorite BBQ sauce on the side.
Chef's Tips
- Patience is key: Low and slow cooking ensures tender, juicy brisket. Don't rush the process.
- The Stall: When the internal temperature stops rising (around 150-170°F), this is normal. Just wait it out.
- Slicing Tip: Always slice against the grain to ensure tenderness.
- Resting Time: Never skip the resting period - this allows juices to redistribute.
- Leftovers: Store leftover brisket in its juices. Reheat gently in a covered pan with some broth.
- Bark Formation: Don't wrap too early - you want that beautiful dark bark to form first.
- Fat Cap: Position the fat cap toward the heat source to protect the meat during long cooking.
