Texas-Style Brisket – Slow-Smoked to Perfection

Serving: Pair your brisket with traditional sides like coleslaw, baked beans, cornbread, or pickles. For a full Texas experience, add potato salad and sautéed greens.

Storage: Leftover brisket can be wrapped tightly and stored in the fridge for up to 4 days. To reheat, warm in the oven at 300°F (150°C), wrapped in foil, for about 20-30 minutes.

Freezing: Brisket freezes well. Wrap tightly in plastic wrap and aluminum foil, or store in an airtight container for up to 3 months.

Variations
Spicy Brisket: Add cayenne pepper, chili powder, or paprika to your rub for an added kick.

Sweet and Smoky: For a slightly sweeter flavor, use a rub with brown sugar and smoked paprika.

Herb-Infused: Try adding garlic powder, onion powder, or thyme to the rub for an herbaceous touch.

FAQ
Can I cook brisket in the oven?
Yes, if you don’t have a smoker, you can cook brisket in the oven at 250°F (121°C), wrapped in foil, for several hours until tender.

Why is my brisket tough?
Brisket needs to be cooked low and slow for optimal tenderness. If it’s tough, it may need more time on the smoker or oven.

What do I do if the brisket burns on the outside?
If the brisket’s exterior is getting too dark, wrap it in foil to prevent further charring while it finishes cooking.

What’s your go-to side for brisket? Let me know how you like to pair it!