Texas-Style Smoked Brisket
Low and slow, with a deep smoky bark and tender, juicy slices. A classic Texas-style brisket made for long backyard BBQ sessions.
Ingredients
- 12 lbs full packer brisket
- 1/4 cup coarse black pepper
- 1/4 cup coarse salt
- 1 tbsp garlic powder
- Oak or peach wood chips
Step-by-Step
- Trim the brisket Trim excess fat from the brisket, leaving about a 1/4-inch fat cap.
- Season Mix salt, black pepper, and garlic powder, then evenly coat the entire brisket.
- Start smoking Set the smoker to 260°F (127°C) or above to initiate smoke. Once smoke is stable, lower the temperature to 225°F.
- Smoke the brisket Place the brisket fat-side up on the middle rack and smoke for 6–8 hours until the internal temperature reaches 160–170°F.
- Wrap Wrap tightly in butcher paper or double aluminum foil and return to the smoker.
- Finish cooking Cook until the internal temperature reaches 203°F and the probe slides in with little resistance.
- Rest and slice Rest the brisket for at least 1 hour before slicing against the grain.
BBQ Tip
Once the bark forms, spritz with apple cider vinegar or beef broth every 60–90 mins to keep the surface moist.
