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Flavorful Texas Style Smoked Beef Brisket

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A classic Texas style smoked beef brisket recipe featuring a simple dry rub and slow smoking method to achieve tender, juicy meat with a flavorful bark. Perfect for family gatherings and barbecue lovers.

Ingredients

Scale
  • 10–12 pounds whole packer brisket (includes both the flat and point cuts), well-marbled
  • 1/4 cup kosher salt
  • 1/4 cup coarse black pepper, freshly cracked if possible
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 tablespoon brown sugar
  • Wood chips or chunks (oak or post oak preferred; hickory or mesquite also work)
  • 1 cup beef broth mixed with 2 tablespoons Worcestershire sauce (optional injection)
  • Equal parts apple cider vinegar and water (for spritz mixture)
  • Yellow mustard or Dijon mustard (optional, as a binder for the rub)

Instructions

  1. Trim the brisket by removing excess fat, leaving about 1/4 inch for moisture, and remove any silver skin or hard fat. This takes about 15-20 minutes.
  2. If using, inject the brisket evenly with the beef broth and Worcestershire sauce mixture using an injection syringe. This takes about 5 minutes.
  3. Prepare the dry rub by mixing kosher salt, cracked black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar in a bowl.
  4. Lightly coat the brisket with mustard or your preferred binder to help the rub adhere. Generously apply the dry rub on all sides, pressing it in gently. This takes about 10 minutes.
  5. Preheat your smoker to 225°F (107°C) and add your choice of wood chips or chunks. Stabilizing the temperature can take 20-30 minutes.
  6. Place the brisket on the smoker. Position fat side up if heat comes from below, or fat side down if heat is from above. Smoke the brisket for about 6 hours, maintaining 225°F. Spritz with the vinegar-water mixture every hour to keep the bark moist.
  7. When the internal temperature reaches around 165°F (74°C), wrap the brisket tightly in butcher paper or foil (Texas crutch). Continue smoking until it reaches 203°F (95°C), about 3-4 more hours.
  8. Let the brisket rest wrapped for at least 1 hour before slicing to allow juices to redistribute.
  9. Slice against the grain in 1/4-inch thick slices and serve with your favorite sides and barbecue sauce.

Notes

Keep a spray bottle handy to spritz the brisket every hour to maintain moisture and build a flavorful bark. Use a reliable thermometer to maintain steady smoker temperature at 225°F. Rest the brisket for at least one hour before slicing to ensure juiciness. Wrapping at 165°F helps push through the stall and retain moisture. If no smoker is available, use a charcoal or gas grill with wood chips or slow roast in the oven at 275°F with liquid smoke added to the rub.

Nutrition

Keywords: Texas brisket, smoked beef brisket, barbecue, smoked meat, dry rub brisket, smoked brisket recipe, Texas barbecue

Find it online: https://cooksybite.com/flavorful-texas-style-smoked-beef-brisket-recipe-easy-step-by-step-guide/