Texas Style Smoked Brisket
Experience the rich, smoky flavors of Texas with our Texas Style Smoked Brisket recipe. This step-by-step guide helps you create a tender, juicy brisket perfect for any barbecue. Learn the secrets to achieving the perfect bark and deep smoky taste, making your next family gathering or backyard barbecue a memorable feast.
Ingredients
- 1 Whole beef brisket (10–12 pounds)
- ¼ Cup Kosher salt
- ¼ Cup Coarse black pepper
- 2 Tbsp Garlic powder
- 2 Tbsp Onion powder
- 2 Tbsp Paprika
- 1 Tbsp Cayenne pepper
- ¼ Cup Worcestershire sauce
- ¼ Cup Apple cider vinegar
- 1 Cup Beef Broth
- Wood chips Oak or hickory for authentic Texas flavor
Instructions
Preparation:
- Start by trimming the brisket, leaving about 1/4 inch of fat cap for flavor and moisture retention.
- In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create the dry rub.
Seasoning:
- Rub the brisket generously with Worcestershire sauce and apple cider vinegar.
- Apply the dry rub evenly over the entire brisket, making sure to cover all sides. Let it sit at room temperature for about an hour.
Smoking Setup:
- Preheat your smoker to 225°F. Use oak or hickory wood chips for an authentic Texas flavor.
- Place a water pan in the smoker to maintain moisture and temperature stability.
Smoking:
- Place the brisket fat side up on the smoker grate. Close the lid and smoke for about 6 hours, maintaining a steady temperature of 225°F.
- During smoking, spritz the brisket every hour with a mixture of apple cider vinegar and beef broth to keep it moist.
Wrapping:
- After 6 hours, or when the internal temperature reaches around 165°F, wrap the brisket tightly in butcher paper or aluminum foil. This process, known as the "Texas Crutch," helps to retain moisture and speed up the cooking process.
Final Smoking:
- Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F. This usually takes another 6–8 hours.
- Use a meat thermometer to check the doneness. The probe should slide in with little to no resistance, indicating a tender brisket.
Resting:
- Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or warm oven for at least 1 hour. This allows the juices to redistribute, ensuring a moist and flavorful result.
Serving:
- Unwrap the brisket and slice against the grain into 1/4 inch thick slices. Serve with your favorite barbecue sides and enjoy the succulent, smoky goodness!