Description
A tender and juicy Texas style smoked beef brisket perfect for family gatherings and barbecues.
Ingredients
Scale
- 1 whole beef brisket (5–10 pounds)
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- Wood chips for smoking (e.g., hickory or oak)
- Optional: BBQ sauce for serving
Instructions
- Start by preparing the brisket. Trim away any excess fat to ensure a nice, smoky flavor while cooking.
- In a bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and paprika to create your seasoning rub.
- Generously rub this spice mixture all over the brisket, ensuring every inch of this glorious piece of meat is covered evenly.
- Let the seasoned brisket sit at room temperature for about 1 hour or pop it in the refrigerator overnight to deepen the flavors.
- When you’re ready to cook, preheat your smoker to a steady 225°F.
- Add wood chips to the smoker to fill your backyard with that irresistible smoky aroma.
- Place the brisket on the grill grates, fat side up, which helps to baste the meat as it cooks.
- Smoke the brisket for about 1 to 1.5 hours per pound, or until the internal temperature reaches that magical range of 195-205°F.
- Once cooked, wrap the brisket in foil and let it rest for at least 30 minutes before slicing. This helps the juices redistribute, creating rich and moist slices.
- Serve with a side of BBQ sauce if desired, and watch your loved ones revel in the deliciousness.
Notes
For added flavor, season your brisket the night before and let it rest in the fridge. Always slice against the grain for tenderness.
- Prep Time: 60 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 350
- Sugar: 0g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg