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
Scale
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
