Steak / BBQ
Texas Style Smoked Brisket
Authentic Texas BBQ brisket, smoked low and slow to achieve a tender, melt-in-your-mouth texture with a classic peppery bark.
Watch it madeHowToBBQRight · 11:51
Ingredients
- beef brisket flat2 pounds
- yellow mustard2 tablespoons
- kosher salt1 tablespoon
- coarse black pepper1 tablespoon
- garlic powder1 teaspoon
- onion powder1 teaspoon
- smoked paprika1 teaspoon
- beef broth1 cup
Method
- Trim the brisket lightly, leaving a thin fat cap on top.
- Pat the brisket dry, then coat it all over with yellow mustard as a binder.
- Mix the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika, then season the brisket generously on all sides.
- Preheat a smoker to 225°F and place the brisket fat side up on the grate.
- Smoke the brisket until the bark is deeply set and the internal temperature reaches about 165°F, then wrap it tightly in butcher paper or foil with the beef broth.
- Continue cooking until the brisket is tender and the internal temperature reaches about 203°F, then rest it for at least 1 hour before slicing against the grain.
Common questions
Can I use a different wood if I don’t have oak or hickory for brisket?
Yes. Post oak is classic, but oak, hickory, pecan, or a mix all work well. Avoid strongly flavored woods like mesquite for the whole cook, since they can overpower brisket and make the bark bitter.
How long does Texas-style brisket usually take to cook?
Plan on about 1 to 1.5 hours per pound, but don’t cook by the clock alone. The brisket is done when it’s probe-tender and usually around 203°F after wrapping and resting.
What are the most common brisket mistakes to avoid?
The biggest mistakes are trimming too much fat, using too much sugar or sauce, cooking too hot, and slicing before resting. Also, always slice against the grain or the meat will seem tough even when properly cooked.
How should I store leftover smoked brisket?
Cool it quickly, then wrap tightly or store in an airtight container in the fridge for up to 4 days. For longer storage, freeze sliced brisket with a little juices or tallow to help prevent drying out.
What’s the best way to serve smoked brisket?
Rest it first, then slice the flat against the grain into pencil-thick slices. Serve with simple sides like pickles, onions, white bread, or coleslaw. If serving later, rewarm gently covered so it stays moist.