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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.
- 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)
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.