Entree: United States – Texas – Classic Texas Smoked Brisket
Serving Size: 8
Approximate Time
Prep
45 min
Cook
12 hrs
Additional
1 hr 30 min
Total
13 hrs 30 min
Ingredients
- 1 whole packer brisket, approx. 10 lb (4.5 kg) total
- 1/4 cup (60 g) coarse kosher salt
- 1/4 cup (40 g) coarsely ground black pepper
- 2 tbsp (30 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 1/4 cup (60 ml) yellow mustard (as binder)
- 1 cup (240 ml) beef broth (for pan and occasional spritz)
- 1 cup (240 ml) apple cider vinegar
- 1 cup (240 ml) water
- 2 tbsp (30 ml) Worcestershire sauce
- Post oak or hickory wood chunks for smoking (amount as needed)
Instructions
1. Trim brisket: remove silver skin and excess fat, leaving about 1/4 in (6 mm) fat cap; square the point and flat for even thickness.
2. Apply binder: lightly coat entire brisket with yellow mustard to help rub adhere.
3. Mix rub: combine kosher salt, black pepper, garlic powder, and onion powder; apply liberally and evenly over brisket, pressing to adhere. Refrigerate uncovered for 2–12 hours if possible.
4. Preheat smoker to 225–250°F (107–121°C) and set for indirect smoking with wood chunks added for steady smoke.
5. Place brisket fat-side up on smoker grates; insert probe thermometer into the thickest part of the flat.
6. Smoke unwrapped until internal temperature ~155–165°F (68–74°C), spritzing every 60–90 minutes with a mixture of 1/2 cup (120 ml) apple cider vinegar + 1/2 cup (120 ml) water + 1 tbsp (15 ml) Worcestershire if desired; this helps bark formation.
7. At the stall (~155–165°F / 68–74°C) wrap brisket tightly in butcher paper (preferred) or foil, then continue smoking until internal temperature reaches 195–203°F (90–95°C) and probe slides with little resistance.
8. Remove brisket, place on a tray, and rest wrapped in a cooler or insulated container for 1–2 hours to redistribute juices.
9. Unwrap, slice brisket thinly against the grain for the flat and across the grain for the point; serve warm with pan juices or your choice of sauce on the side.
