Texas-Style Brisket – Slow-Smoked to Perfection

Trim any excess fat from the brisket, leaving about ¼ inch of fat cap for moisture during smoking.

Pat the brisket dry with paper towels and rub both sides generously with kosher salt and coarse black pepper. This simple rub allows the smoky flavors to penetrate while enhancing the beef’s natural taste.

Set Up the Smoker:

Preheat your smoker to 225°F (107°C). Use a wood like oak, hickory, or mesquite for that perfect smoky flavor.

Add your choice of wood chips or chunks to create a steady smoke.

Smoke the Brisket:

Place the brisket fat-side up in the smoker, and close the lid. Smoke the brisket for about 1 hour per pound, checking the internal temperature regularly. The target temperature should be 195°F (90°C) for tender, pull-apart brisket.

For extra moisture, you can wrap the brisket in butcher paper or foil once it reaches around 165°F (74°C) to lock in juices and accelerate the cooking process.

Rest the Brisket:

Once the brisket reaches the desired internal temperature, remove it from the smoker. Let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, making each bite extra juicy.

Serve:

Slice against the grain into thick slices and serve with your favorite barbecue sides.

Serving and Storage Tips