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Texas-style smoked brisket Recipe

American · Main course · 750 min total

A classic Texas-style brisket, slow-smoked with a simple salt and pepper rub until tender and juicy, with a deep smoky flavor and a beautiful bark.

Ingredients

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

Instructions

1. Trim the brisket: Remove excess fat, leaving about 1/4 inch fat cap. Trim any hard fat or silver skin.
2. Apply binder: Coat the brisket lightly with yellow mustard to help the rub adhere.
3. Season: Mix salt and pepper. Apply evenly all over the brisket. Let rest at room temperature for 30 minutes.
4. Prepare smoker: Preheat smoker to 225°F (107°C) using oak or hickory wood. Use a water pan to maintain humidity.
5. Smoke: Place brisket on smoker grate, fat side up. Smoke until internal temp reaches 165°F (74°C), about 6-8 hours.
6. Wrap: Wrap brisket tightly in pink butcher paper or foil. Return to smoker until internal temp reaches 203°F (95°C), about 2-4 more hours.
7. Rest: Remove from smoker, wrap in towel, and place in a cooler for at least 1 hour (up to 4 hours) before slicing.
8. Slice: Slice against the grain into 1/4-inch thick slices. Serve with pickles, onions, and sauce if desired.

Tips

• For best results, use a whole packer brisket with both point and flat.
• Maintain steady temperature; avoid opening smoker frequently.
• Let brisket rest properly to redistribute juices.
• Leftover brisket can be reheated in a low oven or vacuum sealed.

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