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Texas Style Smoked Beef Brisket Recipe

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Slow-smoked beef brisket prepared the traditional Texas way with simple seasoning and rich hardwood flavor.

Ingredients

Scale

1 whole beef brisket (12 pounds / 5.4 kg)
2 tablespoons (30 g) coarse kosher salt
2 tablespoons (30 g) coarse black pepper
1 teaspoon (5 g) garlic powder
1 teaspoon (5 g) onion powder
2 tablespoons (30 ml) yellow mustard (optional)
1 cup (240 ml) beef broth (for spritzing or reheating)
1 tablespoon (15 ml) apple cider vinegar

Instructions

  • Trim the brisket, leaving ¼ inch (6 mm) fat cap.

  • Preheat smoker to 225°F (107°C).

  • Coat brisket with mustard if using.

  • Mix salt, pepper, garlic powder, and onion powder; season generously.

  • Place brisket in smoker and cook until internal temperature reaches 160–170°F (71–77°C).

  • Wrap tightly in butcher paper or foil and return to smoker.

  • Continue cooking until internal temperature reaches 195–203°F (90–95°C).

  • Rest wrapped brisket for at least 1 hour before slicing.

  • Slice against the grain and serve.

Notes

Maintain steady smoker temperature for best results. Resting is essential for juicy brisket. Always slice against the grain to ensure tenderness.

Find it online: https://jenniferdish.com/texas-style-smoked-beef-brisket-recipe/