Description
This Texas-Style Brisket is slow-cooked to perfection, yielding tender, flavorful meat with a perfectly seasoned crust. Ideal for BBQ enthusiasts.
Ingredients
Scale
- 1 whole beef brisket (about 10–12 pounds)
- 1/4 cup kosher salt
- 1/4 cup freshly ground black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Wood chips for smoking (hickory or mesquite recommended)
Instructions
- 1. Preheat your smoker to 225°F (107°C).
- 2. In a bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, cumin, and chili powder to create the dry rub.
- 3. Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 4. Generously apply the dry rub all over the brisket, massaging it into the meat.
- 5. Place the brisket in the smoker fat-side up, and add wood chips for smoking.
- 6. Smoke the brisket for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C).
- 7. Once the desired temperature is reached, remove the brisket and wrap it in butcher paper or aluminum foil.
- 8. Let it rest for at least 30 minutes before slicing against the grain and serving.
Notes
- For the best flavor, smoke the brisket for at least 8 hours.
- Adjust the rub ingredients to taste; some may prefer a sweeter or spicier version.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 400
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 2
- Fiber: 0
- Protein: 30
- Cholesterol: 100
Keywords: Texas-Style Brisket, BBQ brisket, smoked brisket, beef brisket recipe, Texas BBQ, brisket rub