Texas-style smoked brisket is a complete experience! Picture yourself enjoying melt-in-your-mouth brisket that you can prepare right in your backyard. Many BBQ enthusiasts often ask, “How do you smoke a brisket?” With a pep of salt and pepper, a touch of smokiness, and a dash of patience, you’re about to set off on an exciting journey to craft an incredible smoked beef brisket. Believe me, this will be a culinary experience you won’t forget!
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Smoking a Brisket
I totally get that preparing a big smoked brisket recipe for the first time can be a bit daunting! That’s why I’ve spent time working on some great techniques and recipes. I’m here to help you every step of the way so you can achieve fantastic results with a simple, easy-to-follow process. You’ve got this—let’s make it delicious together!
Once you sink your teeth into this mouthwatering smoked brisket, you’ll find yourself counting the days until you can fire up the smoker again! BBQ, especially brisket, is an art that you truly master only through hands-on experience. So, let’s dive right in and unleash our inner pitmasters! Let’s make some unforgettable BBQ!
Tools Needed to Smoking a Brisket
While you don’t need all the tools on this list, they sure make the process a lot smoother after you’ve smoked a few briskets. Happy grilling!
- Smoker. Any smoker that maintains a consistent temperature of 225 degrees F will do wonderfully!
- Large Cutting Board. When your glorious hunk of brisket is finally ready to serve, get ready for the ultimate slicing adventure! You’ll need a spacious surface to carve this mouthwatering masterpiece.
- Meat Thermometer. Any trusty thermometer you have will work just fine!
- Butcher Paper. This Texas-style brisket gets a cozy wrap in butcher paper during the stall!
- Chef’s Knife. Having a good, sharp knife is a must for slicing your brisket just right! It makes the whole process so much easier and ensures delicious results.
How to Smoke a Brisket?
Smoking a brisket is a fun and rewarding experience—but it just takes a little patience! If you follow the steps below, you’ll be on your way to creating the best-smoked brisket ever. Let’s get started!
Ingredients for the Best Smoked Brisket
- 2 to 14-pound whole packer brisket.
- 2 tablespoons of coarse Kosher salt.
- 2 tablespoons of coarse ground black pepper.
Instructions for the Perfect Smoked Brisket
| Steps | Instructions |
| Selecting the right brisket | The quality of your meat is important, as prime beef has more marbling, which means more flavor and juiciness compared to a choice-graded brisket. It’s a good idea to plan for around 1/2 pound (or even a bit more) of brisket for each guest you’re serving! Keep your brisket in the refrigerator until you’re ready to trim it, as cold briskets are much easier to handle. Turn the brisket over so that the narrow end is facing down. Be sure to gently remove any silver skin and extra fat. |
| Trimming a brisket | Some folks in Texas say they skip trimming their brisket, but most of the top smokehouses definitely do! Trimming is an important step for getting that perfect flavor and texture. So, when you’re preparing your brisket, take some time—about 20 to 30 minutes—to trim it up just right. You’ll be glad you did! When you’re trimming, gently slice away the large crescent-shaped fat section to make a smooth transition between the pointed end and the flat edge. Go ahead and trim away any extra meat and fat from the point. Take a moment to even out the edges and ends of the brisket. |
| Seasoning a brisket | Texas-style seasoning is all about simplicity, just using coarse salt and black pepper! Start by mixing them together in a bowl or an empty spice container. Once they’re well combined, generously spread the mixture over your brisket, making sure to coat all sides evenly. |
| Smoking a brisket | No matter what kind of smoker you’re using, the key is to maintain an excellent, steady heat and keep that lovely, thin blue smoke flowing. Let’s get that brisket ready for some delicious smoking. Start by warming up your smoker to a comfortable 225 degrees Fahrenheit. Make sure to use indirect heat and some nice hardwood for that extra flavor. Once it’s nice and warmed up, place your brisket inside with the pointy end facing the heat source—this part is thicker and can handle the warmth better. Close the lid and let it smoke! You should aim for a brisket internal temperature of 165°F, which typically takes around 8 hours. |
| Wrapping the brisket | Using butcher paper instead of foil is essential for achieving a juicy, tender brisket with a dark, caramelized bark. After years of using foil, I now believe butcher paper is the better choice, as it enhances the smoke flavor and creates a more delicious bark. To wrap the brisket, fold the edges of the butcher paper tightly until it is sealed. Next, place the brisket back in the smoker with the folded edges facing downward. Maintain a temperature of 225°F while smoking. Continue to smoke the brisket until the internal temperature reaches 202°F at the thickest part, which may take 5 to 8 hours. |
| Resting your smoked brisket | Important: Do not skip this step! Giving your brisket a little time to rest is a great idea! It lets all those flavorful juices settle in and spread evenly throughout the meat, making every bite super delicious. This also brings the brisket to an ideal temperature for slicing and serving. Carefully take the brisket off the heat and set it on a big cutting board. Give it a little time to rest for about an hour before you slice it. |
| Slicing your brisket | For optimal tenderness, cut your smoked brisket across the grain. Given that there are two muscles overlapping with varying grain orientations, separate the point and flat areas and cut each one separately. In traditional Texas BBQ restaurants, the brisket is prepared by first cutting it in half. Then, they turn one part, called the point, sideways before slicing it. After that, they cut the other part, known as the flat, in the opposite direction. This approach really brings out the different textures and flavors of the meat, making it a delicious experience! |
| Serving your gorgeously smoked brisket | When you’re at a Texas barbecue joint, you get to pick between two delicious brisket options: fatty or lean! The fatty cut, which is super flavorful, comes from the point, while the lean cut hails from the flat. To achieve an authentic barbecue experience, present the brisket on a platter along with butcher paper and an array of delicious sides—consider including creamy smoked mac and cheese, pickled jalapeños, red onions, and white bread. And remember, keep the sauce on the side so everyone can enjoy it just the way they like! |
How Long to Smoke a Brisket?
I wish I could give you an exact time for how long to smoke a brisket, but that’s what makes BBQ so special! It’s all about patience and letting it do its thing—it’s ready when it’s ready!
So, when I’m smoking a brisket, I usually set aside about 8 hours at 225 degrees F for my 12-13 pound beauties to reach around 165 degrees F. There’s this interesting phase you’ll encounter called the stall, which happens between 145 degrees F and 165 degrees F. During this time, the moisture evaporating from the surface cools the brisket, even as your grill works hard to cook it. The timing can vary with each brisket, so a reliable internal thermometer is a must-have!
After that initial smoke, I wrap the brisket in butcher paper for the second phase, which typically takes about 5 to 8 hours. I like to plan for an extra couple of hours just to be safe. If it’s finished ahead of schedule, that’s fine—I can keep it in a cooler to rest. If it runs late, let’s just say my husband gets a bit hungry!
So, in a nutshell, you should allocate approximately 12 to 18 hours to thoroughly cook your brisket, which includes that first smoke to 165 degrees and the second wrapped phase to heat it to a delightful 202 degrees Fahrenheit.
Tips for the Best Smoked Beef Brisket
Here are some expert tips to help you smoke brisket effectively:
- Mix your spices in advance. Start by mixing together some salt, pepper, and garlic in an old spice shaker. When you’re ready to season your brisket, hold the shaker about 2 feet above it and give it a good shake! This will help you create a nice, even coating of those delicious spices all over your brisket.
- Either side up cooks just fine! You know, there’s a lot of debate about whether to cook brisket with the fat side up or down while smoking. Well, I decided to settle that for myself and did a little experiment! I cooked two briskets: one with the fat side up and the other with it down. Guess what? There wasn’t a bit of difference in the final product! So, no matter how you choose to place your brisket, just go with what makes you happy!
- Don’t forget to rest! Resting your brisket is the secret to juicy perfection! After you’ve cooked it, let it rest for at least an hour on butcher paper or a cutting board. Want to keep it warm even longer? Just wrap it in a towel and pop it in an insulated container. I’ve kept briskets like this for up to six hours, and trust me, they come out steaming hot and absolutely delicious!
Variations for Smoking a Brisket
I love experimenting with different brisket methods to find the perfect flavor and tenderness! There are many enjoyable techniques to try. Check out these exciting variations that you’re sure to love!
- Some folks love using a binder to help the rub really stick. My go-to is yellow mustard! Not only does it keep the seasoning in place, but the acidity also works wonders, breaking down the surface of the meat and helping to create that beautiful bark. You definitely don’t have to use it, but it’s a neat trick to try and see if you enjoy it! Happy cooking!
- I highly recommend wrapping your meat in butcher paper, but using foil is also a great option! Foil serves as the traditional “Texas crutch” for those passionate about barbecue! It’s a great way to help you get through that tricky stall when smoking a brisket. Many BBQ joints still rely on it today! Just a heads up—if you choose foil, your brisket might have a softer bark, but it will definitely stay nice and moist inside.
- When it comes to briskets, I really enjoy cooking them low and slow for that delicious flavor. But I know some folks prefer to speed things up a bit! If you’re looking to cut down on cooking time, try smoking a brisket at 275 degrees F. Just keep in mind that there’s no one-size-fits-all timeline, so it’s best to keep an eye on the brisket internal temperature.
Side Dishes to Serve with Smoked Brisket
A perfectly smoked Texas-style brisket deserves side dishes that really brings out all those bold flavors! Here are some delicious options that complement the richness of the brisket and add variety to your BBQ spread.
For a truly crowd-pleasing side, check out the Smoked Mac and Cheese Recipe—its creamy, smoky goodness is the ultimate match for brisket! In addition to smoked mac and cheese, consider these delightful sides that can also complement your brisket:
- Baked Potato Bar: Let your guests customize their baked potatoes with toppings like sour cream, chives, cheese, and bacon bits for a fun, interactive side dish.
- Campbell’s Green Bean Casserole: This classic dish brings a creamy, savory flavor and a bit of crunch with its crispy onion topping.
- Parmesan Brussels Sprouts: Roasted Brussels sprouts tossed with Parmesan cheese offer a nutty, cheesy flavor that pairs wonderfully with the smoky brisket.
- Broccoli Cauliflower Salad: A refreshing, crunchy salad made with fresh broccoli and cauliflower, dressed in a creamy dressing, adds a vibrant contrast to the rich flavors of the brisket.
Recipe Card
Bold BBQ Texas Style – How to Smoke a Brisket?
Learn how to smoke a brisket Texas-style with this simple step-by-step guide. Get tips for tender, juicy BBQ smoked brisket every time! The best smoked brisket.
18
servings30
minutes282
kcal1
hour15
hoursKeep your screen On! You don't want to miss anything
Ingredients You’ll Need!
2-14 pound whole packer brisket
2 tablespoons coarse Kosher salt
2 tablespoons coarse ground black pepper
Recommended Products
Traeger Pellet Grill and SmokerPerfect!
Meat Cutting and BBQ KnifeGreat Brisket Slicer!
Butcher PaperGreat smoking paper!
Large Cutting BoardPerfect fit!
Meat ThermometerWorks great!
OXO Good Grips TongsI want this!
Steps to Follow!
- Choosing the Perfect Brisket: Select prime beef for better flavor and moisture, planning for about ½ pound per guest. Keep it chilled until ready to trim.
- Trimming Your Brisket: Spend 20-30 minutes removing excess fat and evening the edges for a great presentation.
- Seasoning Your Brisket: Use a classic Texas-style blend of coarse salt and black pepper, generously coating all sides.
- Smoking Your Brisket: Preheat your smoker to 225°F with indirect heat. Place the brisket inside, pointy end toward the heat, until it reaches 165°F—this will take about 8 hours.
- Wrapping Your Brisket: Use butcher paper to wrap the brisket tightly, returning it to the smoker until it hits 202°F, which may take another 5 to 8 hours.
- Resting Your Smoked Brisket: Let it rest for about an hour to allow juices to redistribute.
- Slicing Your Brisket: Slice against the grain, separating the point from the flat first.
- Serving Your Smoked Brisket: Serve both cuts on a platter with sides like smoked mac and cheese, pickled jalapeños, and fresh bread, along with sauce on the side.
Tips
- The nutritional information is based on the specific ingredients and brands I used, so please check your own labels for accuracy.
Nutrition Facts
- Calories: 282kcal
- Fat: 1g
- Saturated Fat: 4g
- Sodium: 775mg
- Potassium: 19mg
- Carbohydrates: 1g
- Protein: 36g
- Vitamin A: 5IU
- Calcium: 4mg
- Iron: 0.1mg
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