Texas Smoked Brisket
In short: A whole beef brisket rubbed with only salt and black pepper, then smoked low and slow for hours until it has a dark bark and a juicy, tender slice. It takes about 12 h 30 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 12 h
- Resting
- 3 h
- Total
- 12 h 30 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 450 kcal
Texas brisket is barbecue boiled down to its essentials: beef, salt, pepper, oak or other hardwood smoke and plenty of time. A whole packer brisket cooks at a low, steady temperature for 10 to 12 hours, until a dark crust forms and the thick end turns tender enough to pull apart. The rub is simple on purpose. Patience, a thermometer and a long rest after cooking matter far more than any secret ingredient.
Instructions
- Mix the salt, pepper and garlic powder and rub the mixture all over the brisket, pressing it in. If you have time, rest the brisket uncovered in the refrigerator for 12 to 24 hours.
- Set up a smoker or a covered grill for indirect heat at 120 to 135°C (250 to 275°F), adding a few chunks of oak. Keep the temperature steady throughout.
- Put the brisket on the grate, fat side up, and close the lid. Smoke for 5 to 6 hours, spritzing once an hour after the first 3 hours, until the crust is dark and the thickest part reads about 74°C (165°F).
- Wrap the brisket tightly in butcher paper and return it to the smoker. Cook for 4 to 6 hours more, until the thickest part reaches 93 to 96°C (200 to 205°F) and a probe slides in with almost no resistance.
- Rest the wrapped brisket in a dry cooler or a 65°C (150°F) oven for at least 1 hour and up to 3.
- Separate the thick point from the thinner flat. Slice the flat across the grain about 6 mm (1/4 in) thick and cube the point. Serve with pickles and raw onion.
Tips
- No smoker? Roast the rubbed brisket in a covered pan at 135°C (275°F) for 6 to 8 hours with a few tablespoons of water, adding 1 teaspoon of smoked paprika to the rub for a smoky note.
- A stall is normal. The internal temperature may sit near 70 to 75°C (160 to 170°F) for hours as moisture evaporates. Wrapping speeds it up, and tenderness matters more than any number.
Questions and answers
How long does a brisket take to smoke?
Allow about 2 to 3 hours per kg (1 to 1 1/2 hours per pound) at 120 to 135°C, but cook until it is tender, not by the clock.
Should brisket go fat side up or down?
It depends on where your heat comes from. In a smoker with heat below, many cooks put the fat toward the fire, and others cook fat side up so it bastes the meat. Trim the fat to about 6 mm (1/4 in) either way.
How do I reheat sliced brisket?
Wrap the slices with a few spoonfuls of their juices in foil and warm them in a 150°C (300°F) oven for 15 to 20 minutes. Microwaving dries the meat.
How long does it take to make Texas Smoked Brisket?
About 12 h 30 min in total: 30 min of preparation and 12 h of cooking.
How many calories are in Texas Smoked Brisket?
About 450 kcal per serving, with 45 g of protein, 0 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 45 g |
| Carbohydrates | 0 g |
| Fat | 29 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
