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Tender Texas-Style Smoked BBQ Beef Brisket

Texas-Style Smoked BBQ Beef Brisket - featured image
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A straightforward recipe for authentic Texas-style smoked BBQ beef brisket with a tender, smoky, and juicy result, perfect for gatherings and BBQ enthusiasts.

Ingredients

Scale
  • 10–12 pounds whole packer beef brisket (with good fat cap and marbling)
  • 1/4 cup kosher salt (Diamond Crystal recommended)
  • 1/4 cup coarse black pepper (freshly cracked)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika (optional)
  • Wood chips (post oak or hickory, soaked)
  • Yellow mustard (for binder)

Instructions

  1. Trim the brisket by removing any silver skin and trimming the fat cap down to about 1/4 inch (6 mm).
  2. Rub a thin layer of yellow mustard all over the brisket to help the rub stick.
  3. Mix the dry rub by combining kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika.
  4. Pat the rub evenly over the entire brisket, pressing it in to form a good crust. Let sit at room temperature for 30 minutes to 1 hour before smoking.
  5. Prepare the smoker by lighting charcoal or wood and bringing it to a steady 225°F (107°C). Add soaked wood chips over the coals for smoke.
  6. Place the brisket fat side up on the smoker grate. Close the lid and smoke low and slow for about 6 hours.
  7. Once the internal temperature hits 160°F (71°C) and the bark looks set, wrap the brisket tightly in butcher paper or foil and return to the smoker.
  8. Continue smoking until the internal temperature reaches 203°F (95°C), about 3-4 more hours.
  9. Remove the brisket from the smoker and let it rest wrapped for at least 1 hour to redistribute juices.
  10. Slice against the grain into 1/4-inch (6 mm) slices and serve with your favorite BBQ sides.

Notes

Keep a spray bottle with apple cider vinegar handy to spritz the brisket during smoking if it starts drying out. Avoid opening the smoker lid too often to retain heat and smoke. Trim fat cap to about 1/4 inch for best results. Rest brisket for at least 1 hour before slicing to keep it juicy.

Nutrition

Keywords: Texas brisket, smoked brisket, BBQ beef brisket, Texas-style BBQ, smoked beef, BBQ recipe, smoked meat, backyard BBQ

Find it online: https://perkypan.com/tender-texas-style-smoked-bbq-beef-brisket-recipe-easy-step-by-step-guide/