🍽️ FittestMe.aiFoodsNutrients

Texas-style Brisket Recipe

American · Main course · 750 min total

A classic Texas-style smoked beef brisket with a simple salt-and-pepper rub, slow-cooked over low heat for a tender, smoky flavor and a beautiful bark.

Ingredients

• 1 whole packer brisket (12-14 lbs)
• 1/4 cup coarse kosher salt
• 1/4 cup coarse black pepper
• Yellow mustard (optional, as binder)

Instructions

1. Trim the brisket: remove excess fat, leaving about 1/4 inch fat cap. Trim any hard fat.
2. Combine salt and pepper. Optionally, coat brisket with a thin layer of yellow mustard as a binder, then season generously with the salt-pepper mix on all sides.
3. Set up smoker for indirect heat at 225°F (107°C) using oak or hickory wood. Place brisket on the grate, fat side up.
4. Smoke for 6-8 hours until internal temperature reaches 165°F (74°C). Spritz with water or apple cider vinegar every hour if desired.
5. Wrap brisket tightly in pink butcher paper (or foil) when it hits 165°F. Return to smoker.
6. Continue cooking until internal temperature reaches 203°F (95°C) and probe tender (about 2-4 more hours).
7. Rest wrapped in a cooler for at least 1 hour (up to 4 hours) before slicing against the grain.

Tips

• Use a good quality brisket with even fat distribution.
• Maintain a consistent smoker temperature; avoid opening the lid frequently.
• Let the brisket rest properly to redistribute juices.
• Slice against the grain for tenderness.

More about Texas-style Brisket →

AI estimate may be inaccurate · Terms