Tender smoked brisket

Here is our favourite recipe for texas-style smoked brisket, we hope you enjoy this mouth watering beautiful piece of meat!

Ingredients

Brisket

• 1 whole beef brisket (10-12 pounds)

Rub

• 1/4 cup kosher salt
• 1/4 cup coarsely ground black pepper
• 2 tablespoons paprika (optional, for color)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)

Other:

• Wood chips or chunks (oak, hickory, or mesquite)
• Spray bottle with apple cider vinegar or apple juice
• Aluminum foil or butcher paper

Instructions

1. Preparation

Trim the Brisket

• Trim excess fat from the brisket, leaving about 1/4 inch of fat cap for moisture.

Season the Brisket

• Mix all rub ingredients in a bowl.
• Generously apply the rub to all sides of the brisket, pressing it in to adhere.

2. Smoking the Brisket

Prepare the Smoker

• Preheat your Texas-style smoker to 225°F (107°C).
• Add wood chips or chunks to the smoker box or directly to the coals.

Smoke the Brisket

• Place the brisket fat-side up on the smoker grate.
• Close the lid and maintain a consistent temperature of 225°F (107°C).

Spritzing

• After the first 3 hours, start spritzing the brisket with apple cider vinegar or apple juice every hour to keep it moist.

Wrap the Brisket

• After 6-8 hours, or when the internal temperature reaches 165°F (74°C), wrap the brisket tightly in aluminum foil or butcher paper.
• Return the wrapped brisket to the smoker.

Continue smoking until the internal temperature of the brisket reaches 195-205°F (90-96°C), which may take an additional 4-6 hours.

3. Resting and serving

Rest the Brisket: Remove the brisket from the smoker and let it rest, wrapped, in a cooler or warm place for at least 1 hour. Slice and Serve:

• Unwrap the brisket and slice it against the grain.
• Serve with your favorite barbecue sauce and sides.

Estimated Time

• Preparation: 30 minutes
• Smoking: 10-14 hours
• Resting: 1 hour
• Total: 11.5-15.5 hours