Texas-Style Smoked Brisket (Low & Slow)

Zoe 0 Comments
Servings: 12 Total Time: 20 hrs 30 mins Difficulty: Advanced
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This Texas-Style Smoked Brisket is the ultimate expression of patience, precision, and pitmaster pride. Smoked low and slow over post oak for hours, this melt-in-your-mouth brisket develops a mahogany bark, deep smoke ring, and tender, juicy slices that fall apart with every bite.

Inspired by the legendary BBQ pits of Central Texas, this recipe doesn’t rely on fancy rubs, injections, or sauces. Just simple salt, black pepper, time, and smoke — because great beef doesn’t need to be complicated. Whether you’re using an offset smoker, pellet grill, or kamado, this step-by-step guide helps you achieve perfect brisket every time.

Whether it’s your first brisket or your fiftieth, this is your go-to guide to Texas-style glory. Perfect for weekend cookouts, competitions, or feeding a crowd.

Texas style smoked beef brisket
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Texas-Style Smoked Brisket (Low & Slow)

Author: Zoe
Difficulty: Advanced Prep Time 30 mins Cook Time 18 hrs Rest Time 2 hrs Total Time 20 hrs 30 mins
Servings: 12 Calories: 551
Best Season: Summer

Description

Nothing says Texas BBQ like a perfectly smoked brisket. This low and slow method yields juicy, flavorful beef with a tender bark that melts in your mouth — no shortcuts, just real wood-fired magic.feeding a crowd.

Ingredients

Brisket Prep

Mop (for added moisture)

Instructions

  1. Trim the Brisket
  2. Trim excess fat from the top and bottom, leaving about 1/4" of fat cap. Square off the ends slightly for even cooking. Remove any hard fat that won’t render.
  3. Season Liberally
  4. Mix kosher salt and coarse pepper. Coat the brisket on all sides, pressing the rub into the meat. Let rest at room temp while the smoker comes to temperature.
  5. Preheat the Smoker
  6. Preheat your smoker to 225°F (107°C) using post oak or another hardwood like hickory or pecan. Stabilize temperature before placing the brisket inside.
  7. Smoke Low & Slow
  8. Place the brisket on the smoker fat side up. Close the lid and smoke undisturbed for at least 4–6 hours until a bark starts forming and internal temp hits ~165°F.
  9. Spritz or Mop (Optional)
  10. Every hour after the first 4 hours, lightly spritz or mop with your beef broth mixture to keep surface moist and aid bark development.
  11. Wrap at the Stall
  12. At ~165°F internal temp (often around hour 6–8), tightly wrap the brisket in butcher paper or foil. Return it to the smoker and continue cooking until internal temp reaches 200–203°F in the thickest part.
  13. Rest Properly
  14. Remove brisket from smoker and rest (still wrapped) in a dry cooler or warm oven for at least 1 hour — 2 hours for best results.
  15. Slice & Serve
  16. Slice against the grain. Flat for leaner slices, point for juicy burnt ends. Serve with pickles, onions, white bread, and your favorite sides.

Note

Equipment

  • Smoker (Offset, Pellet Grill, Kamado, or Electric)
  • Meat thermometer (instant-read or probe)
  • Butcher paper or heavy-duty foil
  • Sharp slicing knife
  • Spray bottle or mop brush (optional)
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Frequently Asked Questions

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What is the best cut of brisket to smoke?

For true Texas-style smoked brisket, a whole packer brisket with both the point and the flat is best. This cut offers a balance of lean meat and rich marbled fat that renders beautifully during a long smoke.

How long does it take to smoke a brisket?

Brisket should be smoked at 225°F to 250°F for about 1 to 1.5 hours per pound. A 12-pound brisket can take 12 to 18 hours including rest time.

When should I wrap my brisket?

Wrap the brisket once it hits the “stall” — usually around 160°F internal temp — to help it push through the plateau and retain moisture. This is typically done using butcher paper or foil.

What wood is best for smoking brisket?

Oak is the traditional choice in Texas for its clean, bold smoke. Hickory and mesquite can also be used but may impart stronger flavors. A blend of oak and fruitwood (like cherry) also works great.

How do I know when my brisket is done?

Brisket is ready when it reaches an internal temperature of 195–203°F and a probe slides in like butter with no resistance. Don’t go by time alone — always use a thermometer.

Can I cook brisket ahead of time?

Yes! Smoked brisket actually improves in flavor when rested or even refrigerated and reheated. Wrap tightly in foil and refrigerate, then reheat gently in the oven at 250°F until warmed through.

Should I separate the point and flat before cooking?

It’s not necessary for most home cooks. Keeping the brisket whole helps retain juices. However, you can separate them after the cook if you're looking to slice the flat and cube the point for burnt ends.

How long should I rest the brisket after cooking?

Rest the brisket for at least 1 hour, ideally 2, wrapped in butcher paper and placed in a cooler or warm oven. This allows juices to redistribute for tender, juicy slices.

How should I slice the brisket?

Always slice against the grain. For a whole brisket, this means changing the direction of your cuts between the flat and point portions.

What sides pair well with Texas brisket?

Classic pairings include BBQ beans, potato salad, coleslaw, cornbread, pickles, and white bread. Don’t forget the sauce — or serve it Texas-style with just salt and pepper!

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