This Texas Style Smoked Beef Brisket recipe is a classic, mouth-watering dish that epitomizes the rich, smoky flavors of Texas barbecue. This brisket is slow-cooked to perfection with a simple yet flavorful rub, resulting in tender and juicy meat that practically melts in your mouth. Ideal for family gatherings or special occasions, this recipe requires patience but rewards with incredible taste.
Appliances and Special Utensils
- Smoker
- Meat thermometer
- Large cutting board
- Sharp carving knife
- Aluminum foil
- Spray bottle (optional)
Ingredients
- 10-12 lb whole beef brisket
- 1/4 cup coarse kosher salt
- 1/4 cup coarse ground black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp brown sugar (optional)
- Wood chips (oak, hickory, or mesquite)
- Apple juice or apple cider vinegar (for spritzing, optional)
Instructions
Prepare the Brisket: Trim the brisket of excess fat, leaving about 1/4 inch of fat cap for moisture and flavor. Mix together the salt, black pepper, garlic powder, onion powder, paprika, and brown sugar (if using) in a bowl. Rub this spice mixture generously all over the brisket, ensuring even coverage.
Preheat the Smoker: Preheat your smoker to 225°F (107°C). Add your choice of wood chips to the smoker to create a steady supply of smoke throughout the cooking process.
Smoke the Brisket: Place the brisket on the smoker grate, fat side up. Close the lid and smoke the brisket for approximately 1 to 1.5 hours per pound. Maintain a consistent smoker temperature of 225°F (107°C). If desired, spritz the brisket with apple juice or apple cider vinegar every hour to keep it moist.
Monitor Internal Temperature: Use a meat thermometer to monitor the internal temperature of the brisket. When it reaches around 165°F (74°C), which usually takes 6-8 hours, wrap the brisket tightly in aluminum foil to prevent it from drying out and to speed up the cooking process.
Continue Smoking: Return the wrapped brisket to the smoker and continue to cook until the internal temperature reaches 195-205°F (90-96°C). This final stage can take an additional 3-5 hours, but it’s crucial for achieving that tender, melt-in-your-mouth texture.
Rest the Brisket: Once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest in the foil for at least 1 hour. This allows the juices to redistribute throughout the meat, ensuring maximum flavor and tenderness.
Slice and Serve: Unwrap the brisket and place it on a large cutting board. Use a sharp carving knife to slice the brisket against the grain into thin slices. Serve immediately and enjoy your perfectly smoked Texas Style Beef Brisket!