Smoked Texas Brisket
Recipe by Mike Johnston, Savory Spice founder
Grilling & BBQ
Texas brisket is practically a thing of legend. When done right, using a salt and pepper-based seasoning, and smoked low and slow for many hours, it should develop a flavorful bark around the outside, a nice pink smoke ring around the inside, and yield tender, juicy meat when you slice into it.
Serves
8 to 10 servings
Prep Time
15 minutes
Cooking Time
18 hours
Ingredients
1 (12 to 16 lb.) "packer cut" brisket
Cue Glue
½ to 1 cup 'Cue Glue (optional)
¾ to 1 cup Texas Brisket Rub
If not using a seasoning blend:
Extra Coarse Black Malabar Pepper
2/3 cup Extra Coarse Black Malabar Pepper
Kosher Salt
1/2 cup Kosher Salt
Directions
Step 1
About 45 to 60 minutes before you’re ready to prep the brisket, take it out of the fridge and let it begin coming toward room temperature.
Step 2
Meanwhile, prepare the smoker: Clean the grates, start the fire with your wood of choice, and bring the smoker temperature to between 225 and 300 degrees.
Step 3
While the smoker heats, prep the brisket: Use a brush to slather the entire brisket with ‘Cue Glue, if using. Season all sides generously with Texas Brisket Rub, making sure the brisket is evenly coated.
Step 4
Set the brisket on the smoker: Place the brisket fat cap side up with the thicker side pointed toward the hotter part of the smoker. Use a thermometer that measures both smoker temperature and the internal temperature of the meat.
Step 5
Monitor the cook: Check the smoker about every 30 minutes or so to ensure it stays between 225 and 300 degrees, adjusting the fire as needed. Cooking time will vary depending on temperature and brisket size, but plan for at least 12 hours and up to 18 hours total. Cooking closer to 300 degrees will shorten the cook considerably.
Step 6
Once the brisket reaches an internal temperature of around 170 degrees, you can wrap it in butcher paper and return it to the smoker. By that point, the brisket has generally absorbed all the smoke flavor it’s going to take on, and wrapping helps push through the stall while protecting the bark. Continue cooking until the internal temperature reaches between 195 and 198 degrees and the brisket probes tender throughout.
Step 7
Rest the brisket: Once the brisket reaches temperature and tenderness, remove it from the smoker and let it rest in a cooler with the lid slightly propped open or in a cold oven with the door shut for at least 2 hours or up to 5 hours. It’s amazing how hot the brisket remains and how much juicier and more tender it becomes when you have the patience to let it rest properly.
Recipe Notes
Ask your butcher for a “packer cut” brisket, which includes both the lean flat and the fattier point. Grocery store briskets are often smaller and may only include the flat. Look for “choice” grade beef or better with about a 1/4-inch fat cap. If needed, trim excess fat down to roughly 1/4 inch thickness.
Our ‘Cue Glue helps seasoning adhere to the meat while promoting a flavorful, tender bark. This recipe requires a smoker and a thermometer capable of monitoring both smoker and meat temperatures. We use a Maverick wireless thermometer.
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