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.
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)
Trim the brisket
Remove hard surface fat and silver skin.
Leave ~¼ inch fat cap for moisture.
Square edges for even cooking.
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).
Preheat smoker
Stabilize at 225–250°F (107–121°C).
Use oak or hickory for traditional flavor.
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.
Wrap (Texas Crutch)
When bark is dark and set, wrap tightly in butcher paper.
Return to smoker.
Finish cooking
Continue smoking until internal temp reaches 200–205°F.
Probe should slide in with little resistance.
Rest
Rest wrapped brisket in a cooler or oven (turned off) for 1–2 hours.
This step is critical for juiciness.
Slice against the grain.
Separate point and flat if needed.
Serve with juices spooned over slices.
Smoked mac & cheese
Creamy coleslaw
BBQ baked beans
Potato salad
White bread or Texas toast
Pickles & raw onions
Beer: Texas-style lager, amber ale, or stout
Wine: Zinfandel, Syrah, or Malbec
Non-alcoholic: Sweet iced tea, cola, or lemonade
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.
12 servings