Authentic Texas Barbecue Smoked Brisket

Ingredients

• 1 whole beef brisket (10–12 lbs, packer cut with flat + point)

• 1/4 cup coarse kosher salt

• 1/4 cup coarse black pepper

• 2 tbsp garlic powder (optional, but common)

• Wood chunks (oak, mesquite, or hickory are Texas favorites)

Instructions

1. Trim brisket: Leave about 1/4 inch of fat cap on the brisket. This keeps it moist during smoking.

2. Season: Mix salt, pepper, and garlic powder. Coat brisket generously on all sides. Texas-style is all about simple seasoning and letting the beef + smoke shine.

3. Prepare smoker: Preheat smoker to 225°F (107°C). Add wood chunks for a steady smoke.

4. Smoke: Place brisket fat-side up on the smoker grates. Smoke for 6–8 hours, spritzing with water or apple cider vinegar every 1–2 hours to keep it moist.

5. Texas Crutch (optional): When the brisket hits the “stall” (around 160°F / 71°C), wrap it tightly in butcher paper or foil to help push through and keep it juicy.

6. Finish: Continue smoking until internal temp reaches 195–203°F (90–95°C). This is the sweet spot for tender brisket.

7. Rest: Remove from smoker and let rest (still wrapped) in a cooler or warm oven for 1–2 hours. This redistributes juices.

8. Slice & serve: Slice against the grain, starting with the flat, then separate the point and slice or cube for burnt ends. Serve with pickles, onions, white bread, and classic Texas BBQ sauce on the side.