Texas BBQ Brisket

Texas BBQ Brisket

Slow-smoked beef brisket with classic Texas dry rub

960 minutes
12 servings
9 ingredients
HardUnited States

Texas brisket is all about the bark and the smoke ring. This low-and-slow method creates incredibly tender meat with a perfect crust. The key is patience and maintaining steady temperature for hours.

Ingredients

  • 5 lb beef brisket, trimmed
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • Wood chips (oak or hickory)
  • Yellow mustard for binding

Instructions

  1. 1

    Trim brisket fat cap to 1/4 inch thickness

  2. 2

    Mix all dry rub ingredients in bowl

  3. 3

    Coat brisket lightly with mustard, then apply rub generously

  4. 4

    Let rest at room temperature 1 hour before smoking

  5. 5

    Prepare smoker to 225°F with wood chips

  6. 6

    Smoke brisket fat-side up for 12-16 hours until internal temp reaches 203°F

  7. 7

    Wrap in butcher paper when bark forms (around 165°F internal)

  8. 8

    Rest wrapped brisket 1-2 hours before slicing against the grain

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Nutrition (per serving)

420
Calories
35g
Protein
2g
Carbs
28g
Fat

Tags

TexasCentral Texas
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