Texas-Style Smoked Brisket (Low & Slow)
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.
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.
- 12-14 lb whole packer brisket
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 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.NoteEquipment
- 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)
- 2