Texas-Style Smoked Brisket
This recipe uses Brisket beef — specifically Whole Packer Brisket (12-18 lbs).
Learn more about all Brisket cuts and cooking methods →
Prep
15 min
Cook
14 hrs
Total
15 hrs
In Texas, brisket is religion. The rules are simple: coarse salt, coarse pepper, post oak wood, and time. No shortcuts, no fancy rubs, no sauce needed. Just smoke, patience, and respect for the meat.
What Ingredients Do You Need?
- 14-16 lbs Whole packer brisket
- 1/2 cup Coarsely ground black pepper
- 1/4 cup Kosher salt
- for smoking Post oak or hickory wood
- for wrapping Butcher paper (pink/peach)
How Do You Make Texas-Style Smoked Brisket?
- 1
Trim
Trim the fat cap to 1/4 inch. Remove any hard fat and the deckle. Shape aerodynamically for even airflow.
- 2
Season
Apply a 50/50 mix of coarse salt and pepper generously on all sides. That's it. Nothing else.
- 3
Smoke
Smoke fat-side up at 225-250°F with post oak for 6-8 hours until the bark is deeply set and internal temp reaches 165°F.
- 4
Wrap
Wrap tightly in butcher paper (not foil — it preserves the bark). Return to the smoker.
- 5
Push through the stall
Continue smoking at 250°F until internal temperature reaches 203°F and a probe slides in like butter (4-6 more hours).
- 6
Rest
Rest in a cooler (no ice) for at least 1 hour, up to 4 hours. This step is critical.
- 7
Slice
Separate the flat and point at the fat seam. Slice the flat against the grain into pencil-thick slices. Cube the point for burnt ends or slice with the grain.
What Are the Pro Tips for This Recipe?
- 💡 The 'probe tender' test matters more than temperature — the probe should slide in and out with no resistance.
- 💡 Never wrap before the bark is set. If it's still tacky and light, keep smoking.
- 💡 Butcher paper breathes, keeping bark crispy. Foil steams and softens it.
