Maintain steady smoker temperature for best results. Always slice against the grain. Allow proper resting time for maximum juiciness.
A classic Texas-style smoked brisket seasoned simply and cooked low and slow for deep smoky flavor and juicy tenderness.
Ingredients
Scale
1 whole beef brisket (12–14 pounds / 5.5–6.3 kg)
2 tablespoons (30 ml) yellow mustard
¼ cup (60 g) kosher salt
¼ cup (60 g) coarse black pepper
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) smoked paprika
4–6 cups (1–1.5 kg) hardwood chunks
Instructions
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Trim brisket and season generously.
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Preheat smoker to 225°F (107°C).
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Smoke brisket until internal temperature reaches 165°F (74°C).
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Wrap in butcher paper and continue smoking to 203°F (95°C).
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Rest at least 1 hour before slicing.