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5 from 1 vote

Texas Style Brisket Recipe

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.

Prep Time1 hr
Cook Time12 hrs
Course: Main Course
Cuisine: American
Keyword: Beef Brisket
Servings: 4
Calories: 250kcal


  • 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 


  • 12- 14


    1 whole packer brisket

  • 2


    Kosher salt (course)

  • 2 Tablespoons Coarse ground black pepper 


  • 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.

  • 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.

  • 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!
  • 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.

  • 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.

  • 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.

  • 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!


Serving: 85g | Calories: 250kcal