Texas-style smoked brisket is a renowned barbecue delicacy characterized by its rich, smoky flavor and tender texture. The process begins with a large cut of beef brisket, which is typically seasoned with a simple rub of salt and coarse black pepper, although this version includes garlic powder and onion powder. The brisket is then smoked slowly over indirect heat for a long period of time to develop smokey and tender meat.
Texas Style Smoked Beef Brisket
Texas Style Smoked Beef Brisket on a Pellet Grill
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Category
Barbecue
Cuisine
American
Servings
10-14
Prep Time
30 minutes
Cook Time
8 hours
One of the Best Briskets Ive had/Made! This Recipe features everything you want in a brisket beautiful color, amazing flavor and a proper guide to making delicious texas style barbecue in the comfort of your own backyard.
Author:Cole Roberson
Ingredients
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Pellet Smoker
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Water pan (optional)
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Hardwood pellets (oak, hickory, or mesquite)
- Butcher paper or aluminum foil
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Meat thermometer
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12-14 Lb Brisket (Recommend : USDA PRIME BEEF)
- 1/2 Cup Black Pepper
- 1/4 Cup Salt
- 2 Tbsp Onion Powder
- 2 Tbsp Garlic Powder
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Mustard (Binder) (Optional)
Equipment
Seasoning
Directions
Trim the extra fat from the bottom and top of the brisket. Do not remove too much fat from the meat. You want approximately ¼ inch of fat evenly across the entire fat cap.
In a bowl mix the salt, pepper, garlic and onion powder.
Apply yellow mustard or any sauce to the brisket, this is called a binder and it is to help the seasonings adhere to the surface. After adding and spreading the mustard, coat the brisket heavily in the seasoning mix on a sides. Flip the brisket over and repeat the process of mustard then seasoning.
Place the Brisket fat side up into the Smoker and Smoke at 225F for 5 hr 35min or until an internal of 165 - 170F
Once a nice bark has formed and the internal temperature hits 165-170F, Wrap the brisket in butcher paper and beef tallow. Wrap the brisket tightly and tuck in the corners after each flip.
- Place back on smoker at 250F for 3 hours or until an internal 200-203F
- Let rest for 1-2 hrs then slice!
Recipe Video
Recipe Note
Tips for Success
• Patience is key: Brisket requires low and slow cooking to break down the connective tissue and become tender.
• Consistent temperature: Maintain a steady smoker temperature to ensure even cooking.
• Use a water pan: Placing a water pan in the smoker can help maintain moisture levels during the cooking process.
By following these steps, you’ll achieve a delicious, Texas-style smoked brisket with a flavorful bark and a tender, juicy interior.