Saddle up for a slow-cooked adventure with Texas-Style Brisket, the king of Lone Star barbecue. This classic dish is all about bold flavor, patience, and smoke—no sauce needed, just meat, rub, and time.
Trim excess fat from the top and sides, leaving about 1/4 inch fat cap for moisture.
Remove silver skin and hard fat pockets.
Generously coat the brisket with salt and pepper (and garlic powder if using).
Pat it in—don’t rub it in—and let it sit uncovered in the fridge overnight, or at least 2 hours.
Preheat smoker to 225–250°F (107–121°C).
Set up for indirect heat. Add wood chunks once the fire is established and clean.
Place brisket fat side up on the smoker. Close the lid and leave it alone!
Spritz with water or apple cider vinegar every 90 minutes to keep the surface moist.
Smoke until internal temp reaches 165–170°F (74–77°C), typically 6–8 hours.
Wrap the brisket tightly in butcher paper (preferred) or foil.
Return to smoker and continue cooking until internal temperature hits 200–205°F (93–96°C).
Total time varies but expect 10–14 hours total.
Let brisket rest in a cooler (no ice!) or warm oven (off) for at least 1 hour, ideally 2.
This helps juices redistribute and ensures juicy slices.
Slice against the grain—flat section in thin slices, point in thicker slices or chop for sandwiches.
Pair it up with these Southern staples:
Texas Pinto Beans
Creamy Coleslaw
Pickles & White Bread
Jalapeño Cornbread
Smoked Mac & Cheese
0 servings