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Texas-Style Smoked Brisket

Mouthwatering Texas-Style Smoked Brisket That Wow's Every Time

This Texas-Style Smoked Brisket is a savory delight that brings family and friends together for memorable gatherings.
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Prep Time 30 minutes
Cook Time 7 hours
Resting Time 2 hours
Total Time 9 hours 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Texas BBQ
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 1 whole Packer Brisket (10-15 pounds) Look for sufficient marbling for enhanced flavor and tenderness.
For the Rub
  • ⅓ cup Coarse Black Pepper Adds bold flavor and a touch of spice.
  • ¼ cup Kosher Salt Essential for drawing out moisture and enhancing flavors.
  • 2 tablespoons Garlic Powder Imparts savory depth.
  • 2 tablespoons Onion Powder Adds sweetness and richness.
  • 2 tablespoons Paprika Enhances coloration and smokiness.
For Smoking
  • 1 roll Pink Butcher Paper Retains moisture and flavor during smoking.
  • to taste Wood Pellets Experiment with varieties like hickory or mesquite.

Equipment

  • Pellet Grill
  • meat thermometer
  • Serrated Knife
  • Plastic Wrap
  • Aluminum foil

Method
 

Preparation
  1. Trim the brisket, removing excess silver skin and fat cap to about a quarter-inch thickness.
  2. Apply a binder like mustard (if desired), then rub the seasoning blend all over the brisket.
  3. Wrap in plastic wrap and refrigerate for at least 8 hours or overnight.
Smoking
  1. Preheat the pellet grill to 225°F and smoke the brisket fat-side down for 6-8 hours until it reaches 165-175°F.
  2. Wrap the brisket in pink butcher paper with rendered tallow and increase grill temperature to 250°F.
  3. Continue smoking until the internal temperature hits 190°F-210°F.
Resting and Slicing
  1. Remove from the grill and let rest for at least 2 hours still wrapped.
  2. Slice against the grain using a serrated knife, serving alongside pickles, onions, and fresh buns.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgIron: 2mg

Notes

Allow brisket to rest for 3-8 hours for optimal moisture retention. Use a good meat thermometer to prevent overcooking.

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