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Texas-Style Smoked Beef Brisket

A delicious and flavorful dish that brings the taste of Southern barbecue right to your backyard with a smoky taste from hours of slow cooking.
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Prep Time 30 minutes
Cook Time 13 hours
Total Time 13 hours 30 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Brisket
  • 1 whole beef brisket (10-12 pounds)
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • Wood chips for smoking (hickory or oak recommended)
  • Mustard (optional, for coating)

Method
 

Preparation
  1. Preheat your smoker to 225°F (107°C).
  2. Trim excess fat from the brisket, leaving about 1/4 inch of fat on top.
  3. In a bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture all over the brisket, coating it thoroughly.
  4. If desired, apply a thin coat of mustard to help the rub stick.
Smoking
  1. Place the brisket in the smoker, fat-side up.
  2. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C), which can take anywhere from 10 to 14 hours.
  3. During the cooking process, maintain a consistent smoker temperature and replenish wood chips as necessary.
Resting
  1. Once done, remove the brisket from the smoker and let it rest for at least 30-60 minutes before slicing.
  2. Slice against the grain and serve.

Notes

For perfect doneness, always use a meat thermometer. Experiment with different wood chips for varied flavors. Remember to let the brisket rest before slicing for juicy servings.