Texas Style Smoked Beef Brisket
This Texas Style Smoked Brisket will give you that authentic Texas taste, right in your own backyard!
Prep: 30min
Total: 990min
Yield: 18
Serving Size: 1 serving
Nutrition Facts: calories 282 kcal, Carbohydrate 1 g, Protein 36 g, Fat 1 g, Saturated Fat 4 g, Sodium 775 mg, servingSize 1 serving
Ingredients:
- 1 12-14 pound whole packer brisket
- 2 Tablespoons coarse Kosher salt
- 2 Tablespoons coarse ground black pepper
- 2 Tablespoons garlic powder ((optional))
Instruction:
- Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
- In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
- Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
- On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
- Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
- Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
EASY smoked brisket recipe to nail it your first time
FAQ
How many hours does it take to smoke a brisket?
Slow-smoke at a temperature of 250˚F, allowing about one hour of cooking time per pound of meat. So, if you have a 10-pound brisket, expect to smoke it for about 10 hours. Keep the fat side up so the juices can drip through the meat. Wrap in foil.
What is the 3 2 1 method for smoking brisket?
It totals 6 hours of smoking at a low temperature.
- 3 – The first stage you smoke at a low heat, unwrapped for 3 hours.
- 2 – The second stage you smoke at a low heat, wrapped in aluminum foil or butcher paper.
- 1 – The last hour you smoke, unwrapped, and typically add some kind of sauce or glaze for finishing flavor.
How long does it take to smoke a brisket at 225?
Season liberally with salt and pepper or brisket rub. Put brisket on the grill at 225 °F. Smoke for 6 hours until internal temperature is 160 °F.
How do I keep my brisket moist while smoking?
After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.
