Description
Master the art of Texas-Style BBQ Brisket with this ultimate guide! Learn the secrets to a tender, smoky, and flavorful brisket, perfect for impressing family and friends. This authentic recipe focuses on ‘low and slow’ smoking with a simple salt and pepper rub, highlighting the natural flavors of the beef. Get ready for a mouthwatering journey into the heart of Texas barbecue!
Ingredients
Scale
- 1 whole beef brisket (12–14 pounds), packer cut
- 1/2 cup coarse kosher salt
- 1/2 cup coarse ground black pepper
- Wood chips or chunks (oak, hickory, or a blend)
- Beef broth or water (for maintaining moisture)
Instructions
- Trim the brisket, leaving about 1/4 inch of fat on the fat cap. Remove any excess fat from the bottom and shape the brisket for even cooking.
- In a bowl, mix equal parts of coarse kosher salt and coarse ground black pepper. Generously coat the entire brisket with the salt and pepper mixture, pressing it into the meat.
- Preheat your smoker to 225°F (107°C). Add wood chips or chunks for smoky flavor. Place the brisket directly on the smoker grate, fat side up. Maintain a consistent temperature and smoke for approximately 6-8 hours, or until the internal temperature reaches 160-170°F (71-77°C).
- Wrap the brisket tightly in aluminum foil or butcher paper, and continue smoking for another 4-6 hours, or until the internal temperature reaches 203°F (95°C). Spritz with beef broth or water every couple of hours to maintain moisture.
- Once the brisket reaches 203°F (95°C) and is probe-tender, remove it from the smoker. Keep the brisket wrapped and place it in a cooler or insulated container for at least 2 hours to rest.
- Slice the brisket against the grain and serve it on its own or with your favorite BBQ sides like coleslaw, potato salad, and baked beans.
Notes
- Choose the Right Cut: A packer brisket is the best choice for this recipe.
- Don’t Over-Trim: Leave enough fat to keep the brisket moist during the smoking process.
- Maintain Consistent Temperature: Consistent smoker temperature is key for well-smoked brisket.
- Use a Meat Thermometer: A reliable meat thermometer ensures accurate temperature readings.
- Be Patient: The low and slow method requires patience, but the results are worth it.
- Prep Time: 30 minutes
- Cook Time: 10-14 hours
- Category: Beef, BBQ
- Method: Smoking
- Cuisine: American, Texan
Nutrition
- Serving Size: 1 slice (4oz)
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Texas BBQ Brisket, Smoked Brisket, BBQ Brisket, Brisket Recipe, Texas Smoked Brisket, Barbecue Brisket, Smoker Recipe