Texas-Style Smoked Brisket

It was November 11th, (Veterans Day) about 6 or 7 years ago, I was driving through a small town in central Texas (the kind of town with only one stop light) when suddenly hunger struck! I quickly opened my GPS and searched for restaurants. A small BBQ joint appeared to be the closest food establishment, so I hung a left and arrived minutes later.

I pulled up to the back of what looked like an abandoned building. Just before I got out of the car, I got a strong whiff of burning hickory – it was both amazing and Unforgettable! I glanced to my left and saw smoke billowing from the side of the building.

After admiring the smoke for a minute, I walked to the front of the building and found the entrance marked by a small, slightly askew “Open” sign. I opened the door and was immediately overtaken by the overwhelming aromas of hickory and meat.

Because I was a Texas BBQ newbie, and this was my first time, I decided to splurge and went for the combo meal. Saying this meal came with a large amount of food would be an understatement, (there’s no way a grown man could possibly finish this in one sitting, no kidding) 3 meats, 2 sides, and unlimited bread 😋. For the meats, I opted for the chicken, sausage, and brisket (of course) and OMG 🤯, I was immediately in love!

The Perfect Smoker for Beginners

Three weeks later, I purchased my very first smoker from Lowe’s and was smoking my first brisket the very next day! It was a small (but sufficient) smoker. It was able to fit a typical-sized brisket or pork butt. I really wish I had a picture to share with y’all but I have since upgraded a couple of times.

The Masterbuilt John McLemore Signature Series 365-Sq in Black Vertical Charcoal Smoker is the newest model of the very first smoker that I ever had. It’s inexpensive, compact, and efficient. If you’re just starting out, I highly recommend it!

History of Meat Smoking

Meat smoking is an art that’s been in use for thousands of years for both, adding flavor and preserving different types of meats.

Why is it the perfect art? The answer is simple. Humans didn’t invent it, God did. In Exodus, Chapter 38 of the Old Testament, Our almighty God instructs Moses to build a smoker, and tells him exactly how to do it!

According to Exodus 38:1, the alter of burnt offering (was made of) acacia wood (smoker). There is no mention of what type of wood is used to cook the sacrificial animals however, I can only imagine it smelled just as good as hickory 👌🏼. According to the bible, the smell of the burnt offering was pleasing to the Lord.

Why is Brisket Smoked?

Beef brisket is smoked because it comes from the breast of the steer (which holds a lot of the animal’s weight) therefore, is a muscle that gets a bunch of exercise. Because this muscle is highly used, it contains a lot of collagen. It also has a fair amount of connective tissue. Collagen and connective tissue take a long time to time to break down. Due to the long cooking time it takes to break down connective tissue and collagen, smoking at a low temperature for several hours is the best way to cook brisket.

Texas-Style Smoked Brisket Ingredients

• 12-15 pounds beef brisket, thawed & untrimmed
• 1 cup Kosher salt
• 1 cup Black pepper
• 1/2 cup Garlic powder (Optional)
• 1/2 cup Onion powder (Optional)

Ingredient Notes

• Depending on where you live, brisket options can be either limited or very expensive (or both)! If you need to purchase a brisket that is already trimmed or is smaller in size, try to find one that still has some fat on it and note that smoking times will vary greatly depending on fat content and brisket size. In this case, pay less attention to the amount of time and more attention to the internal temperature.
• In “Texas-Style” BBQ, the taste of the meat speaks for itself, which is why there is no marinade and limited spices. I use onion powder and garlic powder to add a little taste to the bark, but it is not required. You’ll end up with a delicious brisket using only salt and pepper.
• The amount of spices you use will vary greatly depending on the size of the brisket. You just want to ensure the spices fully cover the brisket (as shown in the recipe below). For a 12-15 pound brisket, you’ll use about a cup of salt and a cup of pepper.
• If using onion powder and garlic powder, use half of the measurement you’re using for salt and pepper. Meaning, if you’re using 1 cup of both salt and pepper, use 1/2 cup of garlic powder. If the measurement is a little off, don’t worry. Remember, it’s an art, not science!

Recipe Notes

• Be sure to take the brisket out of the refrigerator about 2 hours before you plan on putting it in the smoker.
• Season your brisket about an hour before you plan on putting it in the smoker.
• Following the internal temperatures and resting times in the recipe is vital, in order to achieve a tender brisket.

Equipment Needed for Texas-Style Smoked Brisket

• For this recipe, I used a Dyna-Glo Vertical Charcoal Offset Smoker. My cousin and his wife gifted this smoker to me after I catered their wedding. We had two of them going and had 6 briskets in one, 13 chickens, and 2 pork butts in the other 🤤 and they worked like champs!

• 2 bags of Cowboy Charcoal 0.65-cu ft Hickory Cooking Wood Hickory 0.65-cu ft Wood Chunks
• Aluminum foil or butcher’s paper.
• Meat thermometer.
• Insulated cooler (big enough to fit the brisket) or a microwave.

How to Make Texas-Style Smoked Brisket

1. Remove your brisket from the refrigerator and take it out of the package. Using paper towels, pat the brisket dry on all sides.
   
2. Preheat your smoker to 200° F – 225° F.
   
3. If your brisket is untrimmed, trim the fat, leaving approximately 1/4″ of fat wherever possible. Trim off any excess silver skin as well.
4. Season the brisket with salt, pepper, onion powder, and garlic powder (if applicable), see ingredient notes. The goal is to cover the brisket on all sides. You may think that you’re using too much salt or pepper but trust me, you’re not, you want maximum coverage.
   
5. Place the brisket in the smoker and monitor the smoker temperature by adding wood and controlling airflow until a nice bark has developed and the brisket’s internal temperature has reached 160° F – 170° F (approximately 8-10 hours).
   
6. Remove the brisket from the smoker and wrap it fully in aluminum foil or butcher’s paper. Return to the smoker for approximately 2-4 more hours.
   
7. Remove from the smoker when the internal temperature has reached 205° F – 210° F. Do not remove your brisket early, it will not be tender!
   
8. Wrap the brisket in a towel and place it in an insulated cooler or in your microwave (to rest) for 1-2 hours.
9. Slive and enjoy!
   

How to Use This Smoked Brisket Recipe

The beauty of Flavor Ratios is that we blend flavor combinations according to OUR own preferences. All recipes you find on this site serve as a guide. Who am I, to limit the amount of garlic or onion powder you put on your brisket? That would be wrong, and honestly, it’d keep me awake at night knowing your BBQ could’ve been better!

Watch How to Make Texas-Style Smoked Brisket

I love seeing all of your flavorful creations! Don’t hesitate to leave a review or comment and be sure to connect with me on Pinterest, Instagram, TikTok, or YouTube!