Texas-Style Smoked Brisket
The king of BBQ - tender, juicy brisket with perfect bark and smoke ring.
Jump to RecipeBrisket is the undisputed king of BBQ, and this Texas-style preparation is as authentic as it gets. Simple salt and pepper rub, post oak smoke, and time - that's all you need to create something extraordinary. When that bark cracks and the fat renders into buttery goodness, you'll understand why pitmasters dedicate their lives to perfecting this craft.
Brisket is perfect for large gatherings - holidays, graduations, family reunions, or anytime you need to feed a crowd and want to blow them away. It takes commitment, but the payoff is legendary. I save this for special occasions when I can dedicate a full day to the cook.
Keep sides simple and let the brisket shine. White bread, pickles, and sliced onions are traditional Texas accompaniments. I add coleslaw, pinto beans, and potato salad to round out the spread. Mac and cheese is always welcome. The meat should be the star - sides are supporting actors.
The beauty of Texas-style is its simplicity, but you can still adjust. Some folks add garlic powder to the basic salt and pepper rub. Different woods give different smoke profiles - oak is traditional, but hickory has its fans. You can wrap in butcher paper or foil during the stall.
Patience is everything with brisket. The stall around 160°F can last hours - don't panic. Probe tender is the real test, not temperature - when your thermometer slides into the flat like butter, you're there. Rest it properly - two hours minimum in a cooler.
Ingredients
Instructions
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1
Trim brisket, leaving 1/4 inch fat cap.
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2
Mix salt, pepper, and garlic for rub. Or use a pre-made rub like Meat Church Holy Cow Rub.
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3
Apply rub generously all over.
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4
Let rest at room temp for 1 hour.
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5
Preheat smoker to 250°F with post oak wood.
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6
Place brisket fat-side up.
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7
Smoke until bark sets (about 6 hours).
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8
Wrap in pink butcher paper at 165°F.
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9
Continue cooking until 203°F probe tender. Use an instant-read thermometer for accuracy.
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10
Rest in cooler for 2 hours minimum.
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11
Slice against the grain and serve.