Recipes/Texas-Style Smoked Brisket

Texas-Style Smoked Brisket

Learn how to smoke the perfect Texas-style brisket with a beautiful bark, tender meat, and that sought-after smoke ring. A low and slow cooking masterpiece.

Cook Time
12-14 hours
Servings
10-12 servings
Equipment
Smoker, Kamado

Method

STEP 1

Trim the brisket, leaving about 1/4 inch of fat cap

STEP 2

Mix salt and pepper to create the rub

STEP 3

Apply rub generously to all sides of the brisket

STEP 4

Preheat smoker to 250°F/121°C

Smoker temperature gauge showing 250°F
STEP 5

Place brisket fat side up on the smoker

STEP 6

Smoke until internal temperature reaches 165°F/74°C (about 6-8 hours)

STEP 7

Wrap in butcher paper and continue cooking

STEP 8

Cook until internal temperature reaches 203°F/95°C (about 4-6 more hours)

STEP 9

Rest wrapped for at least 1 hour, preferably 2-3 hours

STEP 10

Serve with some bread and vegetables

Details

The Texas-style smoked brisket is the holy grail of barbecue. This recipe will guide you through the process of creating a brisket with a perfect bark, tender meat, and that coveted smoke ring. While it's a long process, the result is well worth the effort.

Selecting Your Brisket

A great brisket starts with selecting the right cut. Look for:

  • USDA Choice or Prime grade
  • Good marbling throughout
  • Flexible bend when held at one end
  • Even thickness across the flat
  • Weight between 12-14 pounds

The Smoke

Temperature control is crucial for a perfect brisket. We're looking for:

  • Consistent temperature of 250°F/121°C
  • Clean, thin blue smoke
  • Minimal temperature fluctuations

The Stall

Around 165°F/74°C, the brisket will hit "the stall" where the temperature seems to stop rising. This is normal and can last several hours. Wrapping in butcher paper at this point helps push through the stall while maintaining a good bark.

The Rest

Resting is crucial for a juicy brisket. The internal temperature will continue to change and the meat will reabsorb juices during this time. A proper rest can make the difference between good and great brisket.

Signs of Doneness:

  • Internal temperature of 203°F/95°C
  • Probe slides in with no resistance
  • Slight jiggle when shaken
  • Bark is firm and dark

Remember, every brisket is different, and cooking times can vary. Use these temperatures as guidelines, but always cook to feel and tenderness rather than strictly by temperature.

Pro Tips

  • •Choose a brisket with good marbling and a flexible bend
  • •Maintain a clean smoke - thin blue smoke is ideal
  • •Be patient and don't rush the process
  • •Use a water pan to maintain moisture
  • •The brisket is done when a probe slides in like butter