Entree: United States – Texas Cuisine – Texas Brisket

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 9 hrs

Additional 1 hr 30 min

Total 11 hrs

Ingredients

- 1 whole packer brisket (point and flat), about 10 lb (4.5 kg), trimmed to about 1/4 in (6 mm) fat cap
- 1/4 cup (60 g) coarse kosher salt
- 1/4 cup (50 g) coarse ground black pepper
- 2 tbsp (16 g) garlic powder
- 1 tbsp (8 g) onion powder
- 1 tbsp (7 g) smoked paprika (optional, for color)
- 2 tbsp (30 ml) vegetable oil
- Oak or mesquite wood chunks or chips for smoking
- 1 cup (240 ml) beef broth or apple juice, for spritzing
- 4 large russet potatoes, about 2.5 lb (1.1 kg)
- 2 tbsp (30 ml) olive oil (for potatoes)
- Kosher salt and freshly ground black pepper, to taste
- 1 small green cabbage, shredded, about 1.5 lb (700 g)
- 1 large carrot, peeled and grated (about 4 oz / 115 g)
- 1/2 cup (120 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) celery seed
- 1/2 tsp (2.5 g) kosher salt (adjust to taste)
- 1/4 tsp (1 g) freshly ground black pepper
- Optional for serving: pickles, sliced white onion, slices of white bread

Instructions

Short Description:
Slow-smoked whole packer brisket rubbed with a simple Texas-style spice blend and cooked low-and-slow over oak or mesquite until deeply barked and tender, served with smoked russet potatoes and a tangy vinegar slaw to make a complete main-course meal.

Regional Notes:
This is the Texas barbecue version: a whole packer brisket smoked over oak or mesquite for many hours with a straightforward coarse salt-and-pepper forward rub (with a touch of garlic) rather than heavy saucing. Use of oak or mesquite and the long low-temperature smoke to develop bark and deep smoke flavor distinguishes it from other regional briskets.

1. Trim and season the brisket: trim excess hard fat so about 1/4 in (6 mm) of fat remains on the fat cap. Pat brisket dry with paper towels. In a bowl, combine kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika. Lightly rub vegetable oil over the brisket to help the rub adhere, then apply the rub evenly over all surfaces. Wrap and refrigerate at least 4 hours or overnight for best flavor.
2. Prepare the smoker: set up your smoker for indirect smoking and preheat to a steady 225–250°F (107–121°C). Add oak or mesquite wood chunks/chips to generate smoke. Place a water pan in the smoker to help stabilize temperature and humidity.
3. Bring brisket to temperature and place on smoker: remove brisket from fridge 30–60 minutes before cooking to take off chill. Place brisket on the smoker fat side up (or down depending on your smoker’s heat source—fat side up if radiant heat comes from below), point toward the hottest part. Insert a reliable leave-in probe thermometer into the thickest part of the flat.
4. Smoke and manage: smoke brisket unwrapped for the first 3–4 hours, keeping smoker at 225–250°F (107–121°C). After the first 3 hours, begin spritzing the brisket every 45–60 minutes with beef broth or apple juice to maintain moisture and help bark development.
5. Monitor the stall and wrap: when internal temperature stalls (commonly between 150–165°F / 66–74°C) and a deep dark bark has formed—typically after 6–8 hours—wrap the brisket tightly in unwaxed butcher paper (preferred Texas method) or heavy-duty foil. Wrapping helps push through the stall while preserving bark and smoke flavor.
6. Continue cooking to finish temperature: return wrapped brisket to the smoker and continue until internal temperature reaches 200–203°F (93–95°C) in the thickest part, about another 3–6 hours depending on brisket size. The meat should feel very tender when probed.
7. Rest the brisket: remove wrapped brisket and place in an insulated cooler or warm place. Let rest for at least 1 hour (1–2 hours preferred) to allow juices to redistribute.
8. Prepare potatoes on smoker: about 2–3 hours before you expect the brisket to finish (or during the last stage of smoking), scrub the russet potatoes, prick with a fork, rub with olive oil, and season with salt and pepper. Place potatoes on the smoker and cook at 225–250°F (107–121°C) for 2–3 hours until tender when pierced. (Alternative: roast in a 425°F / 220°C oven for 45–60 minutes if smoker space is limited.)
9. Make the vinegar slaw: while the brisket smokes, combine shredded cabbage and grated carrot in a large bowl. Whisk together apple cider vinegar, vegetable oil, sugar, celery seed, salt, and black pepper until sugar dissolves. Pour dressing over cabbage mixture, toss to combine, and chill at least 30 minutes to let flavors meld.
10. Slice and serve: unwrap the rested brisket and transfer to a cutting board. Slice the flat across the grain into 1/4 in (6 mm) slices; pull or slice the point and serve fattier pieces alongside. Halve or leave whole the smoked russet potatoes and top with butter or sour cream if desired. Plate sliced brisket with a smoked potato and a generous scoop of vinegar slaw. Offer pickles, raw onion slices, and white bread on the side if desired.
11. Storage and reheating: refrigerate sliced brisket in its juices or a light broth for up to 4 days. Reheat gently in a covered pan with a splash of beef broth at 250°F (120°C) until warmed through, or re-steam slices briefly to avoid drying.