Miley Classic Texas BBQ, but with a delicious twist! This Texas Style Beef Brisket with smoky BBQ sauce is an incredibly rich, flavorful and comforting dinner.
Brisket may seem like an intimidating cut of meat, but it’s well worth your time, I promise! It’s easy to make with simple ingredients and yields the most delicious smoky spice-rubbed beef with a dark, flavorful bark. Pure comfort in every bite!
My recipe adds a subtle spicy twist with cayenne pepper and smoked paprika, plus an easy BBQ sauce made with bourbon (optional). Don’t worry, if you prefer to skip the alcohol, I’ve included plenty of options to customize flavors and toppings.
Why You’ll Love This Recipe
Texas style brisket brings comfort and pride in every bite. The flavor grows slowly and rewards your time.
Deep smoky flavor: Long cooking lets smoke soak into every layer.
Tender slices: Low heat breaks down the meat until it turns soft and juicy.
Simple seasoning: Salt and pepper let the beef shine.
Perfect for gatherings: Feeds a crowd without fancy extras.
True Texas feel: No sauce needed, just bold beef taste.
Ingredients
For the Brisket
- 1 whole beef brisket about 10 to 12 pounds
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
For Smoking
- Wood chunks or chips like oak or hickory
- Water for the smoker pan
Step by Step Instructions
1. Trim the Brisket
Place the brisket on a large board. Trim excess fat until about a quarter inch remains on top. This helps protect the meat while allowing smoke to reach it. Square the edges so it cooks evenly.
2. Season the Meat
Mix salt and black pepper in a small bowl. Sprinkle the seasoning generously over all sides of the brisket. Press it in gently so it sticks. Let the brisket rest at room temperature for about 45 minutes.
3. Prepare the Smoker
Heat the smoker to 225 degrees Fahrenheit. Add wood chunks and fill the water pan. Clean steady smoke matters more than thick smoke here.
4. Start Smoking
Place the brisket fat side up on the smoker grate. Close the lid and let it cook slowly. Avoid opening the smoker often since steady heat keeps the meat cooking evenly.
5. Maintain Temperature
Check the smoker every hour. Add wood and water as needed. Keep the heat consistent. This slow stage builds bark and flavor.
6. Wrap the Brisket
After about 6 hours, the brisket will reach around 165 degrees internally. Wrap it tightly in butcher paper or foil. This step helps push through the stall and keeps moisture inside.
7. Finish Cooking
Return the wrapped brisket to the smoker. Cook until the internal temperature reaches about 203 degrees. The probe should slide in easily.
8. Rest Before Slicing
Remove the brisket and let it rest wrapped for at least one hour. Resting keeps the juices inside and improves texture.
9. Slice and Serve
Slice against the grain using a sharp knife. Serve immediately while warm.
Tips & Variations
Small adjustments can change the experience while staying true to Texas roots.
- Use oak wood for classic flavor
- Let the brisket rest longer for softer slices
- Try coarse pepper for stronger bark
- Keep seasoning simple for true beef taste
- Slice only what you plan to eat
Serving Suggestions
Texas style brisket pairs well with simple sides. Serve it with white bread, pickles, and sliced onions. Potato salad and coleslaw also fit nicely.
When hosting friends, I lay the brisket slices on butcher paper and let everyone grab what they want. That setup always feels relaxed and fun.
Frequently Asked Questions
How long does brisket take to cook?
Plan about one hour per pound at low heat.
Do I need sauce?
Texas style brisket tastes best without sauce.
What if I do not own a smoker?
You can use a grill set for indirect heat.
Why rest the brisket?
Resting keeps the meat juicy and tender.
How long do leftovers last?
Store wrapped brisket in the fridge for up to four days.
Final Thoughts
Texas Style Beef Brisket rewards patience and care. The slow cook builds flavor that feels deep and honest. Every slice tells the story of time well spent.
Texas Style Beef Brisket
Ingredients
For the Brisket
- 1 whole beef brisket about 10 to 12 pounds
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
For Smoking
- Wood chunks or chips like oak or hickory
- Water for the smoker pan
Instructions
- Trim the Brisket: Place the brisket on a large board. Trim excess fat until about a quarter inch remains on top. This helps protect the meat while allowing smoke to reach it. Square the edges so it cooks evenly.
- Season the Meat: Mix salt and black pepper in a small bowl. Sprinkle the seasoning generously over all sides of the brisket. Press it in gently so it sticks. Let the brisket rest at room temperature for about 45 minutes.
- Prepare the Smoker: Heat the smoker to 225 degrees Fahrenheit. Add wood chunks and fill the water pan. Clean steady smoke matters more than thick smoke here.
- Start Smoking: Place the brisket fat side up on the smoker grate. Close the lid and let it cook slowly. Avoid opening the smoker often since steady heat keeps the meat cooking evenly.
- Maintain Temperature: Check the smoker every hour. Add wood and water as needed. Keep the heat consistent. This slow stage builds bark and flavor.
- Wrap the Brisket: After about 6 hours, the brisket will reach around 165 degrees internally. Wrap it tightly in butcher paper or foil. This step helps push through the stall and keeps moisture inside.
- Finish Cooking: Return the wrapped brisket to the smoker. Cook until the internal temperature reaches about 203 degrees. The probe should slide in easily.
- Rest Before Slicing: Remove the brisket and let it rest wrapped for at least one hour. Resting keeps the juices inside and improves texture.
- Slice and Serve: Slice against the grain using a sharp knife. Serve immediately while warm.
