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Per serving
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- 1
Trim brisket
Trim fat cap to about 1/4 inch thickness. Remove any hard fat or silver skin.
- 2
Season
Mix pepper, salt, garlic powder, onion powder, and paprika. Coat brisket generously on all sides with rub. Let sit at room temperature for 1 hour.
- 3
Prepare smoker
Set up smoker for indirect heat at 225-250°F. Add wood chips.
- 4
Smoke
Place brisket fat-side up in smoker. Smoke for 6-8 hours until internal temp reaches 165°F, spritzing with water every hour after the first 3 hours.
- 5
Wrap and continue
Wrap brisket in butcher paper or foil. Return to smoker and cook until internal temp reaches 203°F in the thickest part, 4-6 hours more.
- 6
Rest and slice
Remove from smoker and rest wrapped for at least 1 hour. Slice against the grain and serve.
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Texas-Style Beef Brisket
Created by: Gather
Ingredients
- 12 lb whole beef brisket with fat cap
- 1/2 cup coarse black pepper
- 1/2 cup coarse kosher salt
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- wood chips for smoking (oak or hickory)
Instructions
- Trim brisketTrim fat cap to about 1/4 inch thickness. Remove any hard fat or silver skin.
- SeasonMix pepper, salt, garlic powder, onion powder, and paprika. Coat brisket generously on all sides with rub. Let sit at room temperature for 1 hour.
- Prepare smokerSet up smoker for indirect heat at 225-250°F. Add wood chips.
- SmokePlace brisket fat-side up in smoker. Smoke for 6-8 hours until internal temp reaches 165°F, spritzing with water every hour after the first 3 hours.
- Wrap and continueWrap brisket in butcher paper or foil. Return to smoker and cook until internal temp reaches 203°F in the thickest part, 4-6 hours more.
- Rest and sliceRemove from smoker and rest wrapped for at least 1 hour. Slice against the grain and serve.
Notes & Tips
Low and slow is the key to tender brisket! Plan for 1-1.5 hours per pound. The "stall" around 165°F is normal - the wrap helps push through it. Patience is essential!