Classic Smoked Beef Brisket (Pitmaster-Style)

Classic Smoked Beef Brisket (Pitmaster-Style)
DifficultyBeginner

Classic Smoked Beef Brisket cooked low and slow with a simple salt-and-pepper rub, producing a juicy interior, deep smoke ring, and perfectly barked crust. This Texas-style brisket recipe is ideal for backyard smokers, BBQ enthusiasts, and special gatherings.

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Yields12 Servings
Prep Time30 minsCook Time14 hrsTotal Time14 hrs 30 mins
 1 whole packer beef brisket (12–15 lb), untrimmed
 2 tbsp kosher salt
 2 tbsp coarse black pepper
 1 tbsp garlic powder (optional)
 Wood chunks or pellets (oak preferred; hickory or post oak work well)
 Yellow mustard or beef tallow (optional binder)
Equipment
1

  • Smoker (offset, pellet, or kettle-style)

  • Meat thermometer or probe

  • Butcher paper (pink, uncoated)

  • Sharp boning knife

  • Spray bottle (water or apple cider vinegar mix)

Preparation
2

  1. Trim the brisket

    • Remove hard surface fat and silver skin.

    • Leave ~¼ inch fat cap for moisture.

    • Square edges for even cooking.

  2. Season

    • Optional: lightly coat brisket with mustard or beef tallow.

    • Mix salt, pepper, and garlic powder.

    • Season generously on all sides.

    • Refrigerate uncovered overnight if possible (dry brine).

Smoking Instructions
3

  1. Preheat smoker

    • Stabilize at 225–250°F (107–121°C).

    • Use oak or hickory for traditional flavor.

  2. Smoke

    • Place brisket fat-side down (or toward heat source).

    • Smoke uncovered for 6–8 hours until internal temp reaches ~165°F.

    • Spritz lightly every 60–90 minutes if desired.

  3. Wrap (Texas Crutch)

    • When bark is dark and set, wrap tightly in butcher paper.

    • Return to smoker.

  4. Finish cooking

    • Continue smoking until internal temp reaches 200–205°F.

    • Probe should slide in with little resistance.

  5. Rest

    • Rest wrapped brisket in a cooler or oven (turned off) for 1–2 hours.

    • This step is critical for juiciness.

Slicing & Serving
4

  • Slice against the grain.

  • Separate point and flat if needed.

  • Serve with juices spooned over slices.

Side Information (Classic BBQ Pairings)
5

  • Smoked mac & cheese

  • Creamy coleslaw

  • BBQ baked beans

  • Potato salad

  • White bread or Texas toast

  • Pickles & raw onions

Pairing Suggestions
6

  • Beer: Texas-style lager, amber ale, or stout

  • Wine: Zinfandel, Syrah, or Malbec

  • Non-alcoholic: Sweet iced tea, cola, or lemonade

Tips & Notes
7

  • Patience wins: Brisket cooks by feel, not just temperature.

  • Don’t rush the rest: Cutting too early releases juices.

  • Bark > time: Wrap only once bark is fully developed.

  • Flat drying out? Next time, consider cooking slightly hotter (250–275°F).

  • Leftovers: Excellent for tacos, sandwiches, chili, or brisket hash.

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Ingredients

 1 whole packer beef brisket (12–15 lb), untrimmed
 2 tbsp kosher salt
 2 tbsp coarse black pepper
 1 tbsp garlic powder (optional)
 Wood chunks or pellets (oak preferred; hickory or post oak work well)
 Yellow mustard or beef tallow (optional binder)
Classic Smoked Beef Brisket (Pitmaster-Style)
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