When it comes to barbecue, nothing represents Texas better than a perfectly smoked beef brisket. This classic cut of meat is known for its rich flavor, tender texture, and that signature smoky crust called the “bark.” Cooking a brisket the Texas way is all about patience, simple seasoning, and low-and-slow smoking that allows the meat to break down and become melt-in-your-mouth delicious.
Ingredients:
- 1 whole beef brisket (10–12 pounds, packer cut with both flat and point)
- ¼ cup coarse kosher salt
- ¼ cup coarse black pepper
- 2 tablespoons garlic powder (optional)
- Wood chunks for smoking (oak is traditional, but hickory or mesquite also work)
Instructions:
- Trim the brisket:
Begin by trimming the excess fat from the brisket, leaving about ¼ inch of fat cap to keep the meat moist during smoking. Square off any thin edges to prevent burning. - Season generously:
The Texas method sticks to simple seasoning. Combine salt and black pepper in equal parts, with garlic powder if you like. Rub the mixture evenly over the entire brisket, coating both sides thoroughly. Let it rest at room temperature for about 30–45 minutes while you prepare your smoker. - Prepare the smoker:
Preheat your smoker to 225°F (107°C). Add wood chunks for that authentic smoky flavor. Oak is the traditional choice in Texas, giving the brisket a deep, earthy smokiness without overpowering the meat. - Smoke low and slow:
Place the brisket fat side up on the smoker grates. Smoke for 6–8 hours, or until the internal temperature reaches around 165°F (74°C). During this stage, the meat will develop its bark and absorb smoky flavor. - Wrap and continue cooking:
Once it hits 165°F, remove the brisket and wrap it tightly in butcher paper (the Texas crutch). Return it to the smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C). This can take another 5–6 hours depending on the size. - Rest and slice:
Let the brisket rest, still wrapped, in a cooler or on the counter for at least 1 hour. This allows juices to redistribute. When ready to serve, slice against the grain into thin slices.
Serving:
Texas-style brisket is often served simply with pickles, onions, and white bread. You can also add classic sides like coleslaw, potato salad, or baked beans.