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
Scale
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
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
