If you’re craving authentic, melt-in-your-mouth barbecue that’ll make your family and friends swoon, you’ve got to try this Texas Smoked Brisket Recipe. I absolutely love how this brisket turns out—tender, juicy, with that perfect bark and smoky flavor you just can’t beat. Whether you’re a seasoned pitmaster or just getting started with smoking meat, this recipe breaks down every step to help you nail it every time. Trust me, once you try this, you’ll be hooked!
Why You’ll Love This Recipe
- Authentic Texas Flavor: This recipe uses simple ingredients and a classic smoking technique that captures the true essence of Texas BBQ.
- Step-by-Step Simplicity: I’ve broken down the process so it’s easy to follow, whether you’re new to smoking brisket or looking to improve your skills.
- Perfect Tenderness Every Time: You’ll enjoy brisket that’s juicy and tender, with a bark that’s just right—not too hard or burnt.
- Pro Tips Included: I share insider tricks I’ve learned over the years to avoid common pitfalls and get the best results.
Ingredients You’ll Need
To make this Texas Smoked Brisket Recipe, you’ll lean on a few simple, pantry-friendly spices that build a beautiful rub. The key is balancing heat, smokiness, and a little zing, plus selecting the right brisket.
- Whole packer brisket: Pick one between 12 to 18 pounds with good marbling; this keeps it juicy during the long smoke.
- Coarse salt: Coarse salt helps form the flavorful bark and aids in seasoning the meat evenly.
- Coarse black pepper (16 mesh ground): This gives that classic peppery crust Texans love on their brisket.
- Granulated garlic: Brings a deep savoriness without overpowering the beef.
- Granulated onion: Adds a sweet and aromatic background flavor.
- Chipotle chili powder: Provides a subtle smoky heat that complements the cooking method.
- Ground coriander: Adds a slight citrusy note, balancing the richness of the beef.
Variations
I love playing around with this Texas Smoked Brisket Recipe to tailor it to my mood or occasion. The basics are fantastic, but a few tweaks can elevate it or adapt it to your tastes.
- Spice Level Adjustment: I once added a little cayenne to the rub when friends wanted extra heat—it was a hit and not overpowering.
- Different Wood Choices: While I use oak or Traeger Texas Beef Blend, hickory or mesquite woods also add great smoky depth if you want to experiment.
- Glaze or Sauce Finish: Authentic Texas brisket usually stands on its own, but a light brush of homemade BBQ sauce during the last hour can add a delicious layer for your crew.
- Smaller Cuts: If a full packer feels intimidating, try this technique on smaller brisket flats or point cuts—you’ll still get amazing flavor.
How to Make Texas Smoked Brisket Recipe
Step 1: Trim Your Brisket Like a Pro
Start with a cold brisket straight from the fridge—that’s actually a trick I discovered that makes trimming way easier. Lay it down fat side down, meat side up. Carefully remove that thick fat that separates the point from the flat, smoothing out the transition area. Don’t forget to trim off any silver skin or hard fat spots on the flat, plus slice away the thin corners—they tend to dry out during smoking. Finally, flip it fat side up and trim down the fat layer to about a quarter-inch—be gentle so you don’t cut into the meat itself.
Step 2: Craft Your Signature Rub
Mix coarse salt, black pepper, granulated garlic and onion, chipotle chili powder, and coriander in a small bowl. Stir until well blended. I like to transfer the rub to a shaker—it makes applying a breeze! Spread it liberally and evenly over both sides of the brisket. The rub is simple but mighty powerful when it comes to flavor.
Step 3: Fire Up Your Smoker
Preheat your smoker to 225°F. Oak wood is my go-to for that authentic Texas taste, but you can use your preferred beef-friendly wood. Once it’s ready, place the brisket fat side down (helps develop a gorgeous bark) with the flat end furthest from the heat source. Pop your probe thermometer into the thickest part of the meat so you can monitor internal temps without opening the lid. Resist temptation and don’t open the smoker for at least two hours—that’s prime time for smoke absorption.
Step 4: Smoke Until Perfection (First Stage)
Smoke the brisket until it reaches an internal temperature of 165°F—this usually takes between 6 to 8 hours. Keep an eye on your wood pellets or chips and add more as needed to keep a steady smoke going. This is where patience really pays off; rushing this part can lead to less tender meat.
Step 5: Wrap It Up
When your brisket hits 165°F, carefully remove it from the smoker using heat-resistant gloves. Lay two sheets of peach butcher paper overlapped on your workspace so you can wrap the brisket snugly fat side up. Folding the paper tightly preserves moisture while letting the bark breathe a bit. Once wrapped, place it back in the smoker seam down to keep everything sealed.
Step 6: Smoke to Tenderness (Second Stage)
Insert the thermometer probe back into the thickest part of the brisket—don’t worry about it going through the paper; that’s totally fine. Continue smoking until the internal temperature hits 203°F. This usually takes another 6 to 8 hours. At this point, your patience will be rewarded with brisket that’s unbelievably tender.
Step 7: Rest and Slice
Remove the brisket from the smoker and transfer it to a baking sheet to rest for at least an hour. Resting helps the juices redistribute, so the meat stays moist when sliced. If you can’t serve right away, wrap it in towels and place it in a cooler—I’ve done this many times, and it keeps the brisket hot and tender for up to 6 hours. When ready, separate the point and flat, then slice each against the grain for the best texture. It’s super important to pay attention here because the grain changes direction between the two parts.
Step 8: Serve Like a True Texan
For the full Texas BBQ experience, serve your slices with white bread (perfect for sopping up juices), sliced cheddar, dill pickles, and pickled red onions. Feel free to offer BBQ sauce on the side—it’s there for those who want it but this brisket truly shines on its own.
Pro Tips for Making Texas Smoked Brisket Recipe
- Trimming Chilled Brisket: Trimming cold brisket is way easier and cleaner, so don’t skip putting it back in the fridge before you start.
- Use Butcher Paper for Wrapping: Peach butcher paper lets the brisket breathe while trapping moisture—foil can make the bark soggy.
- Measure Internal Temperature Precisely: A probe thermometer is a game changer—I check mine throughout to avoid under or overcooking.
- Don’t Rush the Resting Time: Resist the urge to slice the brisket too soon; resting seals the deal for juiciness and tenderness.
How to Serve Texas Smoked Brisket Recipe
Garnishes
Personally, I love serving this brisket with tangy pickled red onions and crunchy dill pickles—they cut through the richness perfectly. A few slices of white cheddar cheese add a creamy bite that my family adores. And of course, some fresh white bread is a must-have to soak up every bit of that smoky goodness.
Side Dishes
My go-to sides for this Texas Smoked Brisket Recipe are classic cream-style coleslaw, baked beans (sweet and smoky), and grilled corn on the cob. Sometimes I throw in some potato salad or mac and cheese for extra crowd-pleasing options. It all depends on the occasion, but these pairings never disappoint.
Creative Ways to Present
For special gatherings, I like to serve brisket on a wooden board with all the garnishes and sides arranged family-style. A brisket slider setup—mini buns, brisket slices, pickles, and BBQ sauce—always gets rave reviews at parties. It’s fun, casual, and perfect for letting everyone build their own.
Make Ahead and Storage
Storing Leftovers
After slicing, store leftover brisket in an airtight container. I like to keep the slices layered between sheets of parchment or wax paper so they don’t stick together. In my experience, refrigerated brisket stays juicy and tasty for up to 4 days when stored properly.
Freezing
If you want to freeze leftovers, wrap individual portions tightly in plastic wrap and aluminum foil, then pop them into a freezer bag. This method helps prevent freezer burn. When I’ve done this, the brisket retains its flavor and texture wonderfully for up to 3 months.
Reheating
I always reheat brisket low and slow to maintain moisture. My favorite method is wrapping slices in foil with a splash of beef broth, then warming in a 250°F oven until heated through (about 20-30 minutes). This keeps the meat tender rather than drying it out like the microwave can.
FAQs
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Can I use a different cut of meat for this Texas Smoked Brisket Recipe?
While this recipe is designed specifically for a whole packer brisket, you can try smoking smaller brisket flats or even brisket point cuts using the same method, adjusting cooking time for size. However, other cuts like chuck roast won’t deliver the same traditional texture and flavor that brisket offers.
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Do I have to wrap the brisket during smoking?
Wrapping the brisket around 165°F—often called the “Texas crutch”—helps push through the stall by trapping moisture and retaining heat, resulting in tender meat. Skipping the wrap is possible but will require more time and careful monitoring to prevent drying out.
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What’s the best wood for smoking this brisket?
Oak wood is classic in Texas and pairs beautifully with beef brisket, giving a balanced smoke flavor. Mesquite or hickory are also popular but can sometimes be stronger, so use them sparingly or in blends to avoid overpowering the meat.
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How do I know when the brisket is done?
The key indicator is an internal temperature of 203°F. At this point, the connective tissues have broken down for maximum tenderness. Also, the brisket should feel very tender when you gently poke or use a probe to test for “butter soft” resistance.
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Can I make this recipe in an electric smoker or pellet grill?
Absolutely! Pellet grills like the Traeger Texas Beef Blend are fantastic for this recipe because they maintain steady temperature and provide reliable smoke. Just follow the temperature guidelines and use oak pellets for that authentic flavor.
Final Thoughts
This Texas Smoked Brisket Recipe has become a beloved staple in my kitchen—and I seriously can’t recommend it enough. It’s the kind of dish that brings everyone around the table, sparks conversation, and earns compliments you’ll be proud of. If you’re ready to up your BBQ game or just want a batch of amazing brisket, give this method a try. Once you taste the tender, smoky, flavorful results, you’ll understand why Texans take their brisket so seriously—and why this recipe is my personal favorite go-to.
Print
Texas Smoked Brisket Recipe
- Prep Time: 20 minutes
- Cook Time: 17 hours
- Total Time: 17 hours 20 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Smoking
- Cuisine: Texan, American BBQ
Description
This authentic Texas Smoked Brisket recipe delivers melt-in-your-mouth tenderness combined with a deep smoky flavor, achieved using a simple yet flavorful rub and low-and-slow smoking technique. Perfect for barbecue enthusiasts looking to master traditional Texas-style brisket with Oak or Traeger Texas Beef Blend wood pellets.
Ingredients
Brisket
- 12-18 lb whole packer brisket
Rub
- ¼ cup coarse salt
- ¼ cup coarse black pepper (16 mesh ground)
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1 tsp chipotle chili powder
- 1 tsp ground coriander
Instructions
- Trim the Brisket: Trim the brisket from the fridge while still cold for easier handling. Position it meat side up and fat side down. Remove the large hard fat piece separating the point from the flat, smoothing the area. Remove excess hard fat and silver skin from the flat. Trim thin corners of the flat to prevent drying. Flip the brisket fat side up and trim fat to ¼ inch thickness without cutting into the meat.
- Prepare the Rub: Combine salt, black pepper, granulated garlic, granulated onion, chipotle chili powder, and ground coriander in a small bowl. Mix well, then spread evenly over both sides of the brisket, using a shaker or spoon.
- Preheat the Smoker: Preheat your smoker to 225℉ using Oak wood or Traeger Texas Beef Blend pellets for authentic flavor.
- Smoke the Brisket: Place the brisket fat side down on the smoker, with the flat farthest from the heat source and the point nearest it. Insert a probe thermometer into the thickest part of the meat. Close the lid and smoke until internal temperature reaches 165℉, which should take 6-8 hours. Avoid opening the smoker during the first 2 hours to maximize smoke absorption. Add wood pellets or chips as needed.
- Wrap the Brisket: Carefully remove the brisket with gloves and place on overlapped sheets of peach butcher paper, fat side up. Wrap tightly by folding the paper over the top and tucking the edges underneath. Double fold the brisket in the paper to seal.
- Continue Smoking: Return the wrapped brisket to the smoker with the paper seam side down to keep the wrap tight. Reinsert the probe thermometer through the paper into the meat. Smoke until the internal temperature reaches 203℉, approximately another 6-8 hours.
- Remove and Rest: Take the brisket off the smoker and place it on a large baking sheet. Let it rest for at least 1 hour to allow the juices to redistribute. Optionally, you can wrap it in towels and place it in a cooler to keep warm for up to 6 more hours.
- Slice: Separate the point and flat muscles by cutting them apart. Slice against the grain in each section, noticing the grain direction changes between the point and flat. Slicing against the grain ensures tenderness.
- Serve: For a true Texas BBQ experience, serve with slices of white bread, cheddar cheese, dill pickles, and pickled red onions. Offer BBQ sauce on the side if desired.
Notes
- This recipe uses simple ingredients but relies on precise trimming, seasoning, and low and slow smoking to achieve tender, flavorful brisket.
- Do not open the smoker in the first 2 hours to maximize smoke absorption.
- Wrapping in peach butcher paper allows the brisket to keep a nice bark while retaining moisture.
- Resting the brisket after cooking is essential for juicy slices.
- Serving with traditional Texas BBQ sides enhances the authentic experience.
Nutrition
- Serving Size: 1 pound
- Calories: 865 kcal
- Sugar: 1 g
- Sodium: 3265 mg
- Fat: 40 g
- Saturated Fat: 14 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 114 g
- Cholesterol: 337 mg
