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Slow-smoked BBQ brisket with a perfect bark, Texas style.

Proven way to grow your BBQ Brisket (Texas Style) in 3 steps

Master the art of Texas-style BBQ brisket with this simple yet effective 3-step recipe. Achieve a tender, smoky, and delicious brisket that will impress everyone.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 10 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Brisket Preparation
  • 12-15 lbs Beef Brisket Whole Packer, untrimmed
  • 0.5 cup Coarse Black Pepper Freshly ground
  • 0.03 cup Kosher Salt Fine grain
Smoking
  • 3-4 chunks Wood Chunks Oak or Post Oak preferred
Finishing
  • 1 roll Butcher Paper Food-grade, unwaxed
  • 0.5 cup Beef Broth Warm (optional)

Equipment

  • Sharp Knife
  • Cutting Board
  • Smoker
  • Meat Thermometer
  • Butcher Paper

Method
 

Preparation
  1. Trim the brisket by removing hard fat and shaping it for even cooking, leaving about 1/4 inch of fat cap.
  2. Generously season the entire brisket with a mixture of coarse black pepper and kosher salt, ensuring full coverage.
Smoking
  1. Preheat your smoker to 250°F (120°C) and add your favorite wood chunks for smoke. Place the seasoned brisket fat-side up in the smoker.
  2. Smoke the brisket for 6-8 hours or until an internal temperature of 170°F (77°C) is reached and a deep bark has formed.
Finishing
  1. Wrap the brisket tightly in butcher paper, adding a splash of warm beef broth if desired, and return it to the smoker.
  2. Continue cooking until the brisket reaches an internal temperature of 200-205°F (93-96°C) and is probe-tender, then let it rest for 2-4 hours before slicing against the grain and serving.

Notes

For best results, use a high-quality, untrimmed beef brisket. Adjust seasoning to your preference, and monitor internal temperature closely for perfect tenderness.