Texas Style Smoked Beef Brisket

by | Feb 13, 2025 | BBQ, Brisket

Jump to Recipe Print Recipe

Texas-Style Brisket: A Smoky, Juicy, and Flavorful Delight

This Texas-style brisket recipe delivers a rich smoky flavor, a juicy interior, and a perfectly barky crust, making it a must-try for barbecue lovers.

Why This Recipe Works:

  • Post Oak Wood: Provides an authentic Texas smoky essence.
  • Simple Seasoning: A classic salt and pepper rub enhances the beef’s natural flavor.
  • Proper Trimming: Promotes even cooking and prevents dry spots.
  • Low and Slow Cooking: Breaks down fat and collagen for a melt-in-your-mouth texture.
  • Extended Holding Time: Ensures maximum tenderness and juiciness.

 

Texas-Style Brisket: A Smoky, Juicy, and Flavorful Delight

This Texas-style brisket recipe delivers a rich smoky flavor, a juicy interior, and a perfectly barky crust, making it a must-try for barbecue lovers. This Texas-style brisket is a true labor of love, but the unbeatable flavor and tenderness make it well worth the effort. Follow these steps, and you’ll have a brisket that rivals the best pitmasters in Texas!

Step 1: Preparing the Brisket

  • Start with a 12-15 pound whole packer brisket.
  • Trim the thin end of the flat to prevent drying out.
  • Reduce the fat cap to ¼ inch thicknessfor even cooking.
  • Remove any hard fat and silver skin from the underside.
  • Round off the edges to help with consistent smoke circulation.

Step 2: Seasoning

  • Lightly spritz the brisket with water to help the rub stick.
  • Evenly coat both sides with ½ cup kosher saltand ½ cup coarse black pepper.
  • The pepper contributes to a dark, crispy bark during smoking.

Step 3: Smoking the Brisket

  • Preheat your smoker to 225°Fwith post oak wood.
  • Place the brisket on the smoker with the point facing the heat source.
  • Insert a probe thermometer to monitor the internal temperature.
  • Smoke for 4-5 hoursuntil the brisket reaches 140-165°F (the stall).

Step 4: Increasing the Heat

  • Once the bark sets, increase the smoker temperature to 250-275°F.
  • Continue smoking until the brisket reaches an internal temperature of 190°F.

Step 5: Wrapping and Holding

  • Wrap the brisket in butcher paper coated with ¼ cup beef tallow.
  • Place in an aluminum pan with ½ cup of water, then seal with foil.
  • Transfer to an oven set to 150°Fand hold for 10-16 hours.

Step 6: Resting and Serving

  • Let the brisket rest for 30 minutesbefore slicing.
  • Cut against the grain, starting from where the point meets the flat.
  • Dip slices in rendered tallow for extra moisture and flavor.
  • Serve with your favorite barbecue sides.
Print

Texas Style Smoked Beef Brisket

This Texas-style brisket recipe delivers a rich smoky flavor, a juicy interior, and a perfectly barky crust, making it a must-try for barbecue lovers.
Keyword Brisket
Prep Time 1 hour

Ingredients

  • 1 (12-15 lb) whole packer brisket
  • ½ cup kosher salt
  • ½ cup coarse black pepper
  • ¼ cup beef tallow
  • Post oak wood chunks
  • ½ cup water (for holding stage)

Instructions

  • Trim brisket for even cooking.
  • Apply a generous salt and pepper rub.
  • Smoke at 225°F for 4-5 hours until internal temp reaches 140-165°F.
  • Raise smoker temperature to 250-275°F and cook until internal temp hits 190°F.
  • Wrap in butcher paper with tallow, place in a pan with water, and hold at 150°F for 10-16 hours.
  • Rest for 30 minutes, slice against the grain, and serve.