Texas-Style Smoked Brisket
Nothing brings people together quite like the promise of melt-in-your-mouth brisket. This Texas-Style Smoked Brisket is all about patience, simple ingredients, and letting the smoke do the heavy lifting. It’s a showstopper for any cookout or family feast.
Fun Facts
- Brisket comes from the lower chest of the cow and is known for its rich, beefy flavor.
- In Texas, brisket is so beloved that it’s often the centerpiece of barbecue competitions.
Tips
- Trim excess fat but leave a 1/4-inch layer for moisture.
- Use a simple rub—salt and pepper are traditional.
- Let the brisket rest after smoking to keep it juicy.
Instructions
- Ingredients:
- 1 whole beef brisket (8–12 lbs)
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- Optional: 2 tbsp paprika or garlic powder
- Prep:
- Trim brisket, leaving a thin fat cap.
- Mix salt, pepper, and optional spices. Rub generously over the brisket.
- Smoke:
- Preheat smoker to 225°F (107°C) using oak or hickory wood.
- Place brisket fat-side up on grates. Smoke for 6–8 hours, spritzing with apple cider vinegar every hour.
- When internal temp hits 165°F (74°C), wrap brisket in butcher paper. Continue smoking until 203°F (95°C).
- Rest & Serve:
- Let brisket rest, wrapped, for at least 1 hour.
- Slice against the grain and serve with pickles, onions, and your favorite BBQ sauce.
Random Info
The largest barbecue pit in the world is in Brenham, Texas, and can cook up to 4 tons of meat at once!