If you’ve ever dreamt of mastering a mouthwatering, melt-in-your-mouth barbecue centerpiece, you’re going to want to stick around for this one. I’m excited to share my Texas Smoked Brisket Recipe—it’s a fan-freaking-tastic way to get that classic Texas BBQ flavor right from your own smoker. From a perfectly seasoned rub to slow-smoking tips, I’ll guide you through every step so your brisket turns out smoky, tender, and full of that authentic Texas charm.

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Why You’ll Love This Recipe

Authentic Texas Flavor: The simple, classic rub with coarse salt, pepper, and subtle spices lets the beef shine with smoky goodness.
Perfectly Tender Every Time: Slow smoking plus wrapping in peach butcher paper locks in moisture while building a beautiful bark.
Easy-to-Follow Steps: From trimming to resting, I’ll walk you through all the tricks to avoid common pitfalls.
Impress Family & Friends: My family goes crazy when I serve this brisket—big flavor and juicy slices every time.

A large piece of smoked meat with a dark, crispy crust is placed on reddish-brown paper over a white marbled surface, showing several thick slices with pinkish interior layers. Thin rings of pale purple onions are scattered on top and to the side. A woman's hand with a knife and fork is slicing the meat. Around the meat are white bread slices stacked on the left and a plate of bright orange cheese slices at the bottom left. Two white bowls with more thin onion rings sit on the right. There is a small bowl of dark red barbecue sauce near the meat, with some sauce spilled on the paper and a white plate holding a sandwich with melted cheese, meat slices, and barbecue sauce to the right. Two bottles of light brown beer are also visible at the top. Photo taken with an iphone --ar 2:3 --v 7 - Texas Smoked Brisket, smoked brisket recipe, how to smoke brisket, Texas BBQ brisket, tender smoked brisket

Ingredients You’ll Need

These ingredients are straightforward and easy to track down, yet each plays a key role in building the signature taste and texture of the brisket. When shopping, look for a good-quality whole packer brisket with a nice fat cap to keep the meat moist.

Flat lay of a large whole raw packer brisket with visible marbling and fat cap, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of coarse black peppercorns, a small white ceramic bowl of granulated garlic powder, a small white ceramic bowl of granulated onion powder, a small white ceramic bowl of chipotle chili powder with a deep reddish hue, a small white ceramic bowl of ground coriander seeds with a warm brown tone, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Texas Smoked Brisket, smoked brisket recipe, how to smoke brisket, Texas BBQ brisket, tender smoked brisket

Whole packer brisket: This cut includes both the flat and point, giving you a perfect balance of lean and fatty meat.
Coarse salt: Use kosher or coarse sea salt — it helps develop that savory bark and seasons the meat well.
Coarse black pepper (16 mesh ground): Fresh cracked for bold heat and texture in the crust.
Granulated garlic: Adds subtle aromatic depth without overpowering.
Granulated onion: Provides sweetness and a gentle zing.
Chipotle chili powder: A mild smoky heat that complements the oak smoke perfectly.
Ground coriander: Brings a hint of citrusy, earthy warmth to the rub.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the beautiful things about this Texas Smoked Brisket Recipe is how customizable it is—whether you’re catering to your taste buds or adapting for different occasions. I love experimenting with subtle tweaks, and you’ll find that making it your own is as much fun as smoking it.

Spice it up: If you like a bit more heat, I sometimes bump up the chipotle chili powder or add smoked paprika for a smoky kick.
Change your wood: While oak is classic, mesquite or hickory can add unique flavors that really transform the brisket.
Rub alternatives: For a simpler rub, you can just do salt and pepper—the famous Texas two-step—to let the meat shine.
No peach butcher paper? Use butcher paper or even foil, but peach paper really helps keep the bark crispy while locking moisture.

How to Make Texas Smoked Brisket Recipe

Step 1: Trim the Brisket Like a Pro

I always start trimming the brisket cold, straight from the fridge—it’s way easier to handle that way. Lay it fat side down on your cutting board and remove the large, hard fat piece between the point and flat (this helps everything cook evenly). Then, carefully trim silver skin and any excess hard fat, especially around the flat’s thin corner to prevent dry spots in your finished meat. Finish by trimming the fat cap down to about ¼ inch thickness—thinner than that risks drying out the meat, and thicker might take longer to render.

Step 2: Make and Apply the Rub

Mix together the salt, pepper, granulated garlic and onion, chipotle chili powder, and coriander in a bowl. I like to use a shaker to spread the rub evenly, but a spoon works just fine too. Every inch of the brisket should get a generous coat on both sides—don’t be shy here, this is where the magic starts.

Step 3: Preheat Your Smoker and Start Smoking

Preheat your smoker to a steady 225℉ using oak wood or your favorite Texas beef blend pellets. For placement, put the brisket fat side down (my go-to since it helps the bark develop on top) with the flat (thin side) furthest from the heat, and the point closer to direct heat. Insert a probe thermometer into the thickest part and close the lid—remember, don’t open the smoker for at least 2 hours to let that smoke flavor soak in. The brisket should smoke for 6-8 hours until it hits an internal temp of 165℉.

Step 4: Wrap and Keep Smoking

Once your brisket reaches 165℉, it’s time to bring out the peach butcher paper. Place the brisket fat side up on two overlapping sheets and tightly wrap it by folding the edges in and rolling it over twice. Pop it back on the smoker seam side down (to keep that wrap tight) and continue smoking until it reaches 203℉ inside—this can take another 6-8 hours. Don’t worry if that feels long—it’s worth every minute!

Step 5: Rest Before Slicing

Once the thermometer hits 203℉, carefully remove your brisket (it’ll be hot—grab some gloves!). Let it rest on a baking sheet for at least an hour to let the juices redistribute. For extra convenience, I sometimes wrap it in towels and tuck it into a cooler to keep warm for up to 6 hours without drying out.

Step 6: Slice and Serve

Slicing is easier if you separate the point and flat first since their grain runs differently. Cut each against the grain into nice even slices to maximize tenderness. For the full Texas BBQ experience, serve with white bread slices, sharp cheddar, dill pickles, and pickled red onions. A little BBQ sauce on the side won’t hurt either—though often this brisket really doesn’t need it.

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Pro Tips for Making Texas Smoked Brisket Recipe

Cold Trimming: Trimming the brisket while it’s cold makes your job safer and cleaner, plus you get sharper cuts for better bark formation.
Don’t Peek Early: Opening the smoker during the first two hours lets heat escape and smoke flavor dissipate, so keep that lid closed to get the best bark.
Use a Reliable Probe Thermometer: Keeping track of internal temp is the best way to ensure perfectly cooked brisket every time—trust me, I learned this the hard way!
Wrap Loosely, Not Tightly: Using butcher paper instead of foil lets the bark breathe while locking in moisture, so avoid heavy foil wrapping that can make the crust soggy.

How to Serve Texas Smoked Brisket Recipe

A large piece of dark, grilled meat with a textured, crispy outer layer lies on brown parchment paper, covering most of the white marbled surface. To the top right, thin rings of pale purple onions sit in a small white bowl. Next to the meat, on the left, are five slices of soft, white bread stacked loosely. A woman's hand holds a fork stabbing the meat from the left side, while a knife slices it nearby. On the far right, a white plate holds two pieces of the sliced meat with a small amount of dark sauce beside them. A small bowl filled with thick, dark reddish-brown sauce is placed near the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7 - Texas Smoked Brisket, smoked brisket recipe, how to smoke brisket, Texas BBQ brisket, tender smoked brisket

Garnishes

I’m a sucker for the classic Texas-style garnishes: thin slices of sharp cheddar cheese melt beautifully over hot brisket, and the tangy crunch of dill pickles and pickled red onions cuts through the richness perfectly. Oh, and don’t skip the plain white bread—it’s the perfect vehicle for wrapping those juicy slices.

Side Dishes

Some of my favorite sides to serve alongside this Texas smoked brisket are creamy coleslaw, smoky baked beans, and crispy potato salad. If you want something lighter, a simple green salad and pickled jalapeños provide a fresh contrast—it’s all about balancing those bold flavors.

Creative Ways to Present

For special occasions, I like to serve brisket on a large wooden cutting board with smoked sausage, pickled veggies, and fresh bread. You can also lay out the slices buffet-style with little bowls of BBQ sauce and an assortment of sides so guests can build their own plates. It’s casual, festive, and always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

I usually wrap any leftover brisket tightly in foil or plastic wrap and store it in the fridge. It stays juicy and flavorful for up to 4 days, which is a blessing for those busy days when you just want to heat and eat.

Freezing

I’ve frozen sliced brisket before, and it freezes beautifully if wrapped airtight in freezer bags or vacuum sealed. Just thaw it overnight in the fridge and you’re set for a quick delicious meal later on.

Reheating

To keep leftovers tender, I reheat brisket slices in the oven at low heat (around 250℉), wrapped in foil with a splash of beef broth or water to maintain moisture. Heat gently until warmed through to avoid drying out.

FAQs

What wood is best for smoking brisket in this Texas Smoked Brisket Recipe?

Oak is the classic choice for Texas-style brisket because it imparts a balanced, slightly sweet smoke flavor that enhances the beef without overpowering it. You can also try mesquite for stronger, earthier notes or hickory for a bit more intensity, but oak remains the gold standard in my experience.
Why do I wrap the brisket in peach butcher paper instead of foil?

Peach butcher paper allows the brisket to breathe, keeping the bark crispy while locking in moisture. Foil traps all the steam, which can soften the bark and lead to a less appealing texture. Using peach paper is a technique I discovered makes a noticeable difference in the final product.
How do I know when the brisket is done smoking?

Rather than relying solely on time, the best way is to use a probe thermometer to monitor internal temperature. For this recipe, I smoke until the brisket reaches 203℉ inside—this ensures the connective tissues have fully broken down, resulting in tender, juicy meat.
Can I make this Texas Smoked Brisket Recipe in an electric smoker or a pellet grill?

Absolutely! This recipe works great on electric smokers and pellet grills. Just be sure to maintain a consistent temperature of 225℉ and use quality wood pellets or chips to get that authentic smoky flavor.
What’s the best way to slice brisket for serving?

Slice the brisket against the grain to ensure maximum tenderness. Since the point and flat have different grain directions, I recommend separating them first, then slicing each portion against its particular grain.

Final Thoughts

Making this Texas Smoked Brisket Recipe is like embarking on a flavorful journey—and I absolutely love how it turns out every single time. From trimming the cold brisket to letting it rest after that long, low-and-slow smoke, each step has its purpose and is worth the effort. If you’ve ever been intimidated by brisket, I promise this guide will make it easy and even fun. Grab your smoker and get ready to create a legendary dish your family and friends will rave about—I can’t wait for you to enjoy it as much as I do!

Texas Smoked Brisket Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 126 reviews

Author: Jasmine
Prep Time: 20 minutes
Cook Time: 17 hours
Total Time: 17 hours 20 minutes
Yield: 10 servings
Category: Main Course
Method: Smoking
Cuisine: Texan / American BBQ

Print Recipe

Description

This classic Texas Smoked Brisket recipe delivers a tender, flavorful barbecue experience using simple ingredients and traditional smoking techniques. The brisket is dry-rubbed with a blend of coarse salt, black pepper, and spices, then slowly smoked over oak wood for hours until it reaches perfect tenderness. Wrapped in peach butcher paper mid-cook to retain moisture and smoked to a rich, smoky finish, this dish captures authentic Texas BBQ flavors perfect for gatherings and special occasions.

Ingredients

Brisket

12-18 lb whole packer brisket

Dry Rub

¼ cup coarse salt
¼ cup coarse black pepper (16 mesh ground)
1 tbsp granulated garlic
1 tbsp granulated onion
1 tsp chipotle chili powder
1 tsp ground coriander

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Instructions

Trim the Brisket: Trim the brisket from the fridge while cold for easier handling. Position meat side up, fat side down. Remove the large hard fat lump separating the point from the flat until smooth. Trim excess silver skin and hard fat from the flat muscle and remove the thin corner that will dry out during cooking. Flip to fat side up and trim fat to about ¼ inch thickness, careful not to cut into the meat.
Prepare the Rub: Combine salt, black pepper, granulated garlic, granulated onion, chipotle chili powder, and ground coriander in a small bowl. Stir thoroughly, transfer to a shaker or use a spoon, and evenly coat both sides of the brisket with the rub.
Preheat the Smoker: Set smoker temperature to 225℉, using oak wood or Traeger Texas Beef Blend pellets for authentic flavor.
Smoke the Brisket: Place the brisket fat side down on the smoker with the flat portion furthest from the heat source and the point closest. Insert a probe thermometer into the thickest part of the meat to monitor temperature. Smoke without opening the lid for the first 2 hours, allowing maximum smoke absorption. Continue smoking until the internal temperature reaches 165℉, about 6-8 hours, replenishing wood as needed.
Wrap the Brisket: Carefully remove brisket using gloves and lay it fat side up on two overlapped sheets of peach butcher paper. Wrap the brisket tightly by folding the paper over the top and securing edges in place with two folds to preserve moisture.
Continue Smoking: Return the wrapped brisket to the smoker with the seam side down to maintain a tight wrap. Reinsert the probe thermometer through the paper to monitor internal temperature. Smoke until it reaches 203℉, which may take another 6-8 hours.
Remove and Rest: Take the brisket off the smoker and place it on a baking sheet. Rest it for at least 1 hour to allow juices to redistribute. Optionally, wrap in towels and place in a cooler to keep warm for up to 6 hours without drying out.
Slice the Brisket: Separate the point and flat before slicing. Slice both against the grain, noting the different grain directions for each cut to ensure tenderness.
Serve: For an authentic Texas BBQ experience, serve brisket slices with white bread, sliced cheddar cheese, dill pickles, and pickled red onions. Provide BBQ sauce on the side if desired.

Notes

This Texas Smoked Brisket uses a simple seasoning blend but relies on slow smoking to develop deep, tender flavors.
Do not open the smoker during the first 2 hours of cooking to maximize smoke flavor absorption.
Using peach butcher paper to wrap the brisket preserves moisture while allowing the bark to remain intact.
Resting the brisket is essential to achieve juicy slices and can be extended for several hours using a cooler and towels.
Adjust wood type per preference, though oak is traditional for Texas-style brisket.

Nutrition

Serving Size: 1 pound
Calories: 865
Sugar: 1 g
Sodium: 3265 mg
Fat: 40 g
Saturated Fat: 14 g
Unsaturated Fat: 26 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 114 g
Cholesterol: 337 mg