Main Courses > Grilled & BBQ > Charcoal & Flame > Smoked Brisket
Texas-Style Smoked Brisket
Experience the rich, smoky flavor of authentic Texas-style brisket, slow-smoked to tender perfection. This recipe guides you through the entire process, from trimming the brisket to achieving that coveted smoke ring and melt-in-your-mouth texture.
This recipe uses a charcoal smoker.
Ingredients
- 12-14 lbs Beef Brisket (whole packer)
- 1/2 cup Kosher Salt
- 1/2 cup Black Pepper (coarsely ground)
- 2 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 8-10 cups Wood Chips (hickory or oak)
- 1 cup Beef Broth (for spritzing)
Brisket Preparation & Trimming
Start by trimming the brisket. Remove the hard, thick fat from the fat cap side, leaving about 1/4 inch of fat. Trim any excess fat from the bottom side as well. This allows for better smoke penetration and rendering during cooking. The goal is to create a uniform thickness across the brisket for even cooking.
Dry Rub Application
In a bowl, combine the kosher salt, black pepper, garlic powder, and onion powder. Generously apply the rub to all sides of the brisket, ensuring an even coating. Press the rub into the meat to help it adhere. This 'bark' is crucial for the final flavor and texture.
Smoker Preparation
Prepare your charcoal smoker. Fill the charcoal chimney with charcoal and light it. Once the coals are glowing and ashed over, arrange them in the smoker for indirect heat. Add wood chunks or chips (soaked in water for at least 30 minutes if using chips) to the coals to create smoke. Aim for a consistent temperature of 225-250°F (107-121°C).
Smoking the Brisket
Place the brisket fat-side up on the smoker grate. Maintain a consistent temperature and add more charcoal and wood chips as needed to keep the smoke going. Smoke the brisket for about 6-8 hours, or until the internal temperature reaches 165-175°F (74-79°C).
The Texas Crutch (Wrapping)
Remove the brisket from the smoker and wrap it tightly in butcher paper (pink butcher paper is ideal). This helps to prevent the brisket from drying out and allows it to push through the stall (a period where the internal temperature plateaus). You can also use aluminum foil, but butcher paper helps retain the bark better.
Finishing the Cook
Return the wrapped brisket to the smoker and continue cooking for another 4-6 hours, or until the internal temperature reaches 203-205°F (95-96°C). The brisket should be probe-tender, meaning a thermometer or probe should slide into the meat with little resistance.
Resting is Key
Once the brisket is cooked, remove it from the smoker and let it rest, still wrapped, for at least 1 hour, or preferably 2-4 hours, in a cooler or insulated container. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket. Do not skip this step!
Slicing and Serving
Unwrap the brisket and slice it against the grain. The grain of the brisket runs in different directions on the point and flat, so pay attention to ensure you're slicing correctly. Serve immediately and enjoy!
Nutrition Facts Estimated per 100g of product
(Estimates will vary based on the cut of brisket and trimming.)
Calories: 250-350
Protein: 25-35g
Fat: 15-25g
Carbohydrates: 0g
Other Considerations for Nutrition
Brisket is high in protein and fat. Trimming excess fat before cooking can help reduce the overall fat content. Consider serving with healthy side dishes like coleslaw or grilled vegetables to balance the meal.
FAQ
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What if I don't have a smoker?
While a smoker is ideal for achieving authentic smoky flavor, you can use a charcoal grill with indirect heat and wood chips to approximate the smoking process. You can also use a pellet smoker, which offers more consistent temperature control. -
What is the 'stall' and how do I deal with it?
The stall is a phenomenon where the internal temperature of the brisket plateaus during cooking, usually around 150-170°F (66-77°C). This is due to evaporative cooling. Wrapping the brisket in butcher paper or foil helps to overcome the stall. -
What type of wood should I use?
Hickory and oak are classic choices for smoking brisket, imparting a rich, smoky flavor. Mesquite can also be used, but it has a stronger flavor that can overpower the meat if used in excess. Fruit woods like apple or cherry can be used for a milder smoke flavor.