Texas Style Brisket – The Best Recipe

The Best Recipe Texas Style Brisket

​If just the thought of Texas Style Smoked Brisket makes your mouth water, but the thought of trying to create your own makes your eyes water, here is the tutorial for you. There are many different recipes and methods for Texas brisket but the following is a tantalizingly delicious recipe you will want to repeat once you try it.

Texas Style Brisket

Have you been searching for the perfectly seasoned, most juicy Texas Style Smoked Brisket? Why not give it a try and be the master of your own brisket? 

This helpful and easy-to-follow tutorial will provide all the instructions you need to be successful on your very first brisket-making experience. We will start at the beginning, from selecting the meat to the ingredients and tools you will need for this recipe. Have you always dreamed of being the grilling guru in your neighborhood?

We will take the guesswork out of meat selection, trimming the brisket, seasoning, and the grilling process. Let’s get the grill out and get started! 

Tools Will You Need

To get started on this recipe, check and make sure you have the following tools for the job. 

  • A large cutting board
  • A good quality, sharp chef’s knife
  • Meat thermometer
  • Any style smoker that will hold a steady temperature of 250 degrees F.
  • Butcher paper
  • Dry cooler 

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List of Ingredients

This authentic backyard Texas Style Smoked Brisket will serve approximately 18 people. The key ingredients are simple and easy to find.

  • 1 whole packer brisket 12- 14 pounds
  • 2 Tablespoons Kosher salt (course)
  • 2 Tablespoons coarse ground black pepper 

1. Selecting the brisket: when selecting a whole packer brisket, if you are not sure, ask your butcher if the point and flat muscle are included. This is key in this recipe. Inquire also about the grade of the cut. If you go with prime beef, it will have more fat marbling. Why is this important? The more fat and marbling, the more flavor and juiciness in your finished product.

Go with a choice grade. A good rule of thumb is to ensure you have approximately ½ pound of brisket for each guest you are serving.

2. Trimming the brisket: while some recipes claim you don’t need to trim, the best smokehouse chefs do trim their brisket. If you are looking for a good finished product, you will want to spend the half-hour trimming. There are brisket trimming tutorials but here are 4 simple steps for the trimming process.

  • Trim the long thin section off of each side of the cut of meat. This is called “squaring off” the brisket. Start with taking off the minimum amount – you can always take more off but you can’t add it back on. When the sides are uniform, move to the ends. The ends will not be as uniform as the sides and the point will look knobby.
  • This is normal. Just make sure any loose pieces are trimmed so they do not burn during the cooking process. 
  • Locate the point, find the large, moon shaped piece of fat. Work your fingertips under the inside edge of the fat. Carefully lift it and place your knife between the fat and the brisket meat. Remove as much of the fat as you can in one piece. Next, use your knife to level any remaining fat with the brisket.
  • You don’t need to remove all the fat, leaving an empty crater. Fat will cook down and melt away, adding to the flavor of the brisket. 
  • Almost there! Trim away any large fatty pieces. Also, remove any thick shiny looking skin. Trim the corners of the brisket to give them a nice, rounded shape. This prevents the corners from drying out and gives that professional look to the finished product.
  • For those wanting to go the extra mile for the perfect brisket, you can squat down and look at your brisket from the side. If you see any place where the fat is thicker and needs a little more trimming, you can do so. Flip it over once and look at it from both sides as the flipping may change the perspective. 
Step-by-Step Guide For Perfect Brisket

Step by Step Instructions For Preparing and Cooking Your Brisket

Step 1

It’s finally time to put Texas in your brisket. This is a simple process:

Mix ¼ cup Kosher salt and ¼ cup of the coarse black pepper in a shaker. Coat the entire outside of the brisket. Be generous! Let the seasoned brisket rest while your pit is brought to temperature.

Step 2

The slow-cooked Texas brisket is going to take several hours. Be prepared to maintain an even temperature of 250 degrees. Some of the modern smokers have digital thermostats and digital temperature controls. It is always best to use a good old-fashioned meat thermometer to ensure you know exactly what the temperature of the meat is at all times.

When you are sure your temperature is stabilized, place the brisket, fat side up, on the grate and close the lid. The traditional Texas Style Smoked Brisket uses post oak, however, Pecan or other wood also works fine.

Simply add a little wood to the fire periodically to keep the smoker at a steady 250 degrees. No need to open the lid! Have a cooler of cold drinks by your side and be prepared to wait about 5 hours.

Step 3

In approximately 5 hours at 250 degrees, the outside of the brisket will begin to turn dark. This is perfect. It’s time for the wrap.

Tear 2 large strips of butcher paper and lay them across a table on top of one another. Remove the brisket from the grill, and place the meat in the middle of the top strip. Wrap tightly. Flip the brisket and repeat the process with the second strip, tucking the sides in tightly. Remember which is the top fatty side. Place the brisket back on the grill, fat side up!

Step 4

By now, your mouth should be watering, and your stomach growling, but you still have a little more work to do. Temperature monitoring is important to stick a probe into the thickest part of the brisket, right through the paper, but don’t go too deep.

The probe should be in the middle of the meat. Monitor closely for another 3 to 4 hours, and when the temperature rises to 200 degrees, your smoked brisket is done! The meat should be tender a​​nd juicy and there should be no resistance when you stick it with the probe.

Final Preparations and Serving Instructions


While you might want to pull the plates out right away and present yourself with the title of “Pit Master”, there is one more important step in this process. You need to place the brisket in a dry cooler, close the lid, and let it rest for at least 2 hours before slicing. You can wait up to six hours (although I bet you don’t).

The resting process stops the brisket from cooking further and allows it to reabsorb the moisture which gives it its juiciness. Don’t skip the 2-hour wait!


To slice the brisket like a pit master, first, locate the point and flat and separate into two pieces. Slice the flat into ¼ inch pieces. Next, split the point down the middle, against the grain. You can cut the point into slices and cube the outer edges which may have some burnt ends.

Rest, Slice, Enjoy Texas Style Brisket


Now, you are finally ready to enjoy your Smoked Texas Style Brisket. Serve and be ready for all the compliments on your first smoked brisket achievement!

Frequently Asked Questions

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