Texas Style Smoked Beef Brisket
On June 11, 2019 (Updated September 06, 2022)
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Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smoked brisket. All you need is salt, pepper, smoke, and time, and you’re on your way to eating the best beef brisket of your life.
Smoked Brisket
I totally understand how intimidating it can be to smoke a huge, expensive brisket for the first time. That’s why I’ve tested and re-tested many different methods and recipes to help you achieve perfect results every time using a relatively simple process.
Once you try this juicy brisket, you’ll be itching for the next opportunity to smoke another one. BBQ (especially brisket) is something you have to learn by experiencing it yourself, so let’s jump in and give it our best go!
Tools Needed to Smoke Brisket
I have linked the products that I use when smoking my brisket below so you can see exactly what I’m using at home. Not all of these are necessary, but after smoking a bunch of briskets, I have found they make the job a lot easier!
- Smoker. I like to use my CampChef SmokePro, but any variety that can hold a steady temperature of 225 degrees F will work great.
- Large Cutting Board. You’ll need a big surface to slice your hunk of brisket on once it’s ready to serve.
- Meat Thermometer. The Thermapen Mk4 is the perfect thermometer for this brisket, but any reliable thermometer will do.
- Butcher Paper. This Texas style brisket is wrapped in butcher paper during the stall. You can pick up some Hey Grill Hey Peach Butcher Paper over at Patio Provisions today!
- Chef’s Knife. A good, sharp knife is necessary to slice your brisket. This Dahstrong Chef Knife is perfect for the job.
How to Smoke a Brisket
Smoking brisket isn’t hard, it just takes time, and lots of it! Follow the steps below to get the best smoked brisket of your life:
- Select your brisket. I have a full write up about choosing the perfect brisket in my Brisket 101 post. Here are the basics: Plan on purchasing a whole packer brisket with both the point and flat muscle included. The grade of your meat matters, prime beef will have more fat marbling. (This means more flavor and juiciness than a choice graded brisket!). Buy about 1/2 pound (or more) of brisket per person you are serving.
- Trim the brisket. Some Texans claim they don’t trim at all. At most of the top smokehouses, however, they do trim. This step is so important for how the final product will turn out. Spend the 20-30 minutes you need to trim it properly. I have step by step instructions (and pictures) for trimming your brisket in this post: How To Trim a Brisket. There is also a sped-up version in the video (below the recipe card) that will help you get a visual for a trimmed brisket.
- Season your brisket. Texas style is seasoned with only coarse salt and coarse black pepper. My only addition (and this is personal preference, you can skip it if you’re a purist) is to add garlic powder as well. It doesn’t really change the flavor or take away from that amazing smoked beef, but adds a little extra layer of goodness.
- Get Smoking! Use a nice hardwood in your smoker. I used oak as the base wood with a little bit of cherry mixed in. The goal here, whatever type of smoker you are using, is consistent heat and a steady flow of thin blue smoke.
- Wrap the brisket. This is one of the most crucial steps, in my opinion, to achieving that super juicy tender brisket with that killer dark caramelized bark. Opinions differ between using foil and peach butcher paper, but for this recipe I am fully converted to the butcher paper after years of using foil. My briskets have never had a better smoke flavor and a more delicious bark.
The brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225 degrees F until the internal temperature of your brisket reaches 202 degrees F at the thickest part (make sure your thermometer is in the meat, not fat). - Rest your smoked brisket. DO. NOT. SKIP. THIS. STEP. Resting your brisket allows so many of those hot and bubbly juices to settle down a little and redistribute to the meat. It also brings your brisket down to perfect slicing and serving temperature.
- Slice your brisket. I have a full post about slicing your brisket HERE. You want to slice your smoked brisket against the grain for maximum tenderness. But remember! There are two overlapping muscles and two different grain directions. You can split the point and flat sections and slice each individually against the grain before serving but that sometimes leaves pieces with no bark on top. Traditional Texas joints split the brisket down the middle, as close as possible where to point overlaps the flat, they then turn the point 90 degrees and slice it that way and then finish slicing the flat the opposite way. You will have some pieces where they grain isn’t perfect but if your meat is tender enough it won’t matter too much.
- Serve your gorgeously smoked brisket. In Texas joints when you order, you can request fatty or lean brisket. The fatty is the point and the lean is the flat. I like to tell my guests which slices are which so they can pick their favorite. The fatty is my personal preference, but I always grab a slice of the lean too because it has such an amazing smoke flavor! For an even more traditional experience, serve on a platter with butcher paper, lots of pickles, white bread, picked red onions, and pickled jalapenos. Sauce on the side. Always.
The brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. Return the brisket to your smoker with the folded edges down and continue smoking at 225 degrees F until the internal temperature of your brisket reaches 202 degrees F at the thickest part (make sure your thermometer is in the meat, not fat).
How Long to Smoke a Brisket
I wish I could tell you an exact time that smoking will take, but alas, that’s kind of the beauty of BBQ. It’s done when it is done.
For the initial smoke phase, I plan about 8 hours at 225 degrees F for my 12-13 pound briskets to reach 165 degrees F. However, your brisket will enter a phase in between 145 degrees F and 165 degrees F where the liquid evaporating from the surface of the brisket will cool it while your grill is trying to cook it. This is called the stall, and the time frame is different during this phase for every brisket I’ve ever cooked. This is where a good internal thermometer comes in.
The second phase (once it’s wrapped in butcher paper), can take anywhere from 5-8 hours. I usually plan an extra 2 hours for each of my brisket cooks because if it is done early, I can always set it in a cooler and allow it to rest for a while. If it is done late my husband gets hangry.
Bottom line: plan for anywhere from 12-18 hours to fully cook your brisket (this includes the initial smoke to 165 degrees and the wrapped smoke to get your meat up to 202 degrees Fahrenheit).
Tips for the Best Smoked Beef Brisket
Check out these pro tips to give you the upper hand when smoking your brisket:
- Mix your spices in advance. Mix your salt, pepper, and garlic in an old spice shaker container. Shake the spices out at about 2 feet above your brisket while seasoning. This will create a nice even layer of salt, pepper, and garlic across the entire surface of your brisket.
- Either side up cooks just fine! Many people argue whether you should cook your brisket with the fat side up or down when smoking. Guess what? I did two briskets, one up and one down. There was no difference in final product. Place it on there however you prefer!
- Don’t forget to rest! Resting your brisket is extremely important. I recommend resting your brisket for at least one hour. You can just leave it in the butcher paper and set it on a cutting board or baking sheet. If you need to rest your brisket for more than an hour, that is no problem! Simply wrap it in a towel (one you don’t mind sacrificing for tasty brisket) and set it in an insulated cooler. I’ve held briskets this way for up to 6 hours and they come out hot and perfect every time!
Variations for Smoked Brisket
Not all brisket methods are the same, and I often try different techniques to get the best results. Here are a couple of variations you can try:
- Slather! Some people like to use a binder to help the rub adhere to the brisket. My favorite is yellow mustard. This helps the seasoning stick, but the acidity also helps break down the surface of the meat and create a gorgeous bark. It’s not necessary, but worth a try to see if you like it!
- Wrap! I recommend wrapping in butcher paper, but foil is also an option. In fact, foil is the original Texas crutch to help push smoke dmeat through the stall. It’s still used in many BBQ joints. Your brisket may have a softer bark, but it will maintain a lot of moisture inside the meat itself.
- Temperature! I like low and slow for my briskets, but some people like the process to hurry a long a bit. You can try smoking at 275 degrees F to shorten the cook time. There’s no perfect formula to have a perfect time line, so keep an eye on the internal temp of your brisket.
Smoked Brisket Recipe
Watch the video below the recipe card and I’ll show you step-by-step how I make this smoked brisket at home. I’m on a mission to help you become the best backyard BBQer of your life, so head on over to YouTube, Instagram, or Facebook to get more recipes, videos, and tips from Hey Grill Hey. We can’t wait to hear from you!
Texas Style Smoked Beef Brisket
Video
Equipment
- 1 Smoker I highly recommend this pellet grill!
Ingredients
- 1 12-14 pound whole packer brisket
- 2 Tablespoons coarse Kosher salt
- 2 Tablespoons coarse ground black pepper
- 2 Tablespoons garlic powder (optional)
Instructions
- Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
- In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
- Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
- On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
- Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
- Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This recipe was originally published June 2017. It has since been updated and republished January 2019.
I guess you scanned over this question in my last post. Partly my fault for rambling on: Can unbleached parchment paper for baking and microwaving be substituted for peach butcher paper at the stall? Thanks!
If I cook a 4 pound brisket. Does it still take 15 hours?
It should cook quicker than that. Around 8-10hrs but always cook to temp!
I cooked my first Brisket! Thank you so much for your blog, recipes, advise, videos, etc., etc., etc. I also throughly enjoyed the BBQ Brawl show. You’re an inspiration!
We recently remodeled our patio and put in an outdoor kitchen with a Kamado Big Joe. I strayed from you recipe, I put too many other things in my rub; although quite delish, a little spicy and over powering for me. My wife loved the brisket.
My bark was not as good as I like but maybe because I had to use foil because Kroger’s did not have butcher paper. Also, in the drip pan, I followed other advise and used Apple juice and whiskey. I did not have a sprits bottle, so I sprinkled instead (improvised) and the sprits was apple cider vinegar mixed with beef stock (I got that somewhere else too). Also, went to Costco on Labor day weekend and they had no Briskets… so I went to Kroger and luckily they but the were choice and not prime. Next time I’ll plan ahead better!
All in all, I followed all your steps and the brisket turned out delicious and moist. After the brisket, I went on Amazon and got butcher paper and sprits bottle. Next time I wont be trying so many things at once and will try to adhere to the KISS principle.
Thanks again for all you do!
Okay, so I was unsure of smoking with oak wood and you suggested trying something smaller first. We grilled smoked pork chops on the Weber kettle grill and they were amazing. So on to the brisket. We started with a 10.5 pounder that the butcher had trimmed the fat off for us. We hit 165 in 5.25 hours. Since we don’t have any peach butcher paper we used foil and I’d read that the best pit-masters use some apple juice so I poured 3/4 cup in before sealing the foil. We do have unbleached parchment paper, could I have used it? We had about a 45 minute stall, and it finished in precisely 12 hours. Average temperature was between 210 and 225. I used mostly oak but tossed in one big chunk of apple wood as well. It rested for an hour and then we dug in. Everyone agreed that this is the best brisket I have smoked so far and we will be sticking with your recipe, although the previous poster got my attention with putting it in the oven after wrapping at the stall. Tempting to try.
I understand that after 4 or 5 hours you really don’t get much more of a smoke flavor. After the brisket gets to 165 and you wrap it could you put it in an oven at 225 until it gets to 201? I have done this with pork butts and they just fall apart.
Absolutely!
My dad and I were timid about smoking our first brisket, but decided to go for it this weekend. It was the most delicious brisket we, and all my family have ever had. It was juicy, perfectly seasoned, beautiful smoke right, simply amazing. We tweaked it a little to work with our smoker. We smoked it for 9 hours at 180° or until it hit 165°, wrapped it and finished it at 235° for 5 more hours or until it hit 205°, then rested for two hours. We will be using this recipe more it was perfect thank you!
Awesome! I’m so glad you liked it!
Is there any good method to split the cooking times with a break since it will take two days to cook? Get it to 165 then wait X amount of hours (sleep) before i put it back on with Butcher paper?
It’s really in your best interest not to try that. Babysitting meat overnight isn’t always fun, but it’s the best way to do it.
I put my brisket on at 4:30 am and was expecting around a 12 hour smoke. It is 9:00 and it is already around 150 degrees IT. Is there a way to slow down the process without making it tough?
You could lower the temp in your smoker a bit. My suggestion would be to finish it, wrap it in foil, wrap in a couple towels, and stick it in a cooler. Pull it out when you’re ready to eat! I do this all the time!
If you’re in Colorado or at altitude follow this exact recipe but try taking it off at 190 vs 202. The first time we tried this recipe it sat at 201 for 4 hours before we decided to take it off. Got to thinking about the boiling point of water where we live being much lower, 198.4 vs 212 at sea level. It ended up being over done, fell apart, mixed it all together and was still good. The next time we decided to take it off at 190 and it was the best brisket any of us have ever had. BBQ joints have nothing on this recipe! Quite frankly have tried two BBQ places sine we cooked out last brisket and was super disappointed. Both times we cooked a prime grade brisket from Costco for about $3.50 a lb.
Hi, I have a wood question for you. We have an oak tree in our yard and I had to remove a good sized branch so I cut it into chunks and I am seasoning it to do some briskets with. I am not familiar with using oak. I know that post oak is king in central Texas. I’ve read to remove the bark as it can leave an acrid taste, but I’ve also read to use the oak as a coal and not so much for it’s smoke. Then to use pecan for the smoking. Does this sound right to you, or should I just toss chunks of both in with the charcoal briquets and let ‘er rip. I’m using a WSM.
I love smoking with oak! I would try it with something small and see how that turns out.