Yields:
10 Servings
Difficulty: Difficult
Prep Time: 20 Mins
Cook Time:
16 Hr
Total Time:
16 Hr 20 Mins
Texas is famous for its barbecue, and one of its most iconic dishes is brisket. Texas-style brisket is all about slow-cooked, tender, smoky meat with a mouthwatering bark. Mastering Texas-style brisket takes time and patience, but the results are well worth the effort. Whether you’re serving it at a backyard barbecue or for a special occasion, this smoky, flavorful brisket is sure to be a crowd-pleaser.
Ingredients
Adjust Servings
Instructions
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In a bowl, combine the coarse salt, ground black pepper, paprika, garlic powder and onion powder.
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Trim any excess fat, leaving about 1/4 inch of fat on the surface. Generously coat the entire brisket with the rub, patting it down to adhere well. Be sure to cover all sides. Place the seasoned brisket on a baking sheet, wrap it in aluminum foil, and refrigerate it for at least 4 hours or, even better, overnight. This allows the flavors to penetrate the meat. Allow the brisket to rest at room temperature for 1 hour, ensuring you remove the aluminum foil before cooking.
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Prepare your smoker to 225°F (107°C). Oak, hickory, or mesquite wood chunks or chips are ideal for that authentic Texas smoky flavor.
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Place the brisket on the smoker with the fat side up and close the lid. Smoke until the internal temperature reaches 165℉(74°C), which typically takes about 8 hours. (At some point during smoking, the brisket's internal temperature may stall, usually around 160-170°F (71-77°C) , this is normal. You can wrap the brisket in aluminum foil at this stage to speed up cooking.) Carefully remove the brisket using gloves and wrap the brisket with extra heavy-duty aluminum foil.
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Return the brisket to the smoker. The brisket is done when its internal temperature reaches 195-203°F (90-95°C). This will require an additional 6-8 hours. Remove the brisket from the smoker and let it rest for at least 1 hour. Resting allows the juices to redistribute, ensuring a juicy, tender result.
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Slice the brisket against the grain into thin, juicy slices. Serve it with classic Texas sides like white bread, pickles, onions, and barbecue sauce.
Notes
Monitor the temperature and smoke levels, adding wood chunks or chips as necessary to maintain the smoke.