Description
This Texas-style brisket is slow-cooked to perfection, resulting in juicy, tender meat with a flavorful bark. Perfect for BBQ lovers!
Ingredients
Scale
- 1 whole beef brisket (12–15 lbs)
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne pepper (optional, for heat)
- 1 cup beef broth or water
- Wood chips for smoking (hickory or oak recommended)
Instructions
- Preheat your smoker to 225°F (107°C).
- Trim the brisket, leaving about 1/4 inch of fat on top.
- In a bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Rub the spice mixture all over the brisket, ensuring it’s evenly coated.
- Place the brisket in the smoker, fat side up. Add wood chips for smoke.
- Smoke the brisket for about 1.5 hours per pound, or until it reaches an internal temperature of 203°F (95°C).
- Once the brisket hits 165°F (74°C), wrap it in butcher paper or aluminum foil to retain moisture.
- Continue cooking until it reaches the desired temperature.
- Remove from the smoker and let it rest for at least 30 minutes before slicing.
Notes
- For best results, use a meat thermometer to monitor the internal temperature.
- Letting the brisket rest is crucial for juicy slices.
- Serve with your favorite BBQ sauce and sides.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 0
- Sodium: 600
- Fat: 23
- Saturated Fat: 10
- Carbohydrates: 0
- Fiber: 0
- Protein: 23
- Cholesterol: 80
Keywords: Texas-style brisket, smoked brisket, BBQ brisket, beef brisket recipe, Texas BBQ, brisket rub