Smoked brisket is Texas barbecue royalty. Smoky. Peppery. Tender. A black, crackly bark. Low and slow is the only way. Smoker or oven. Slice it up. Pile it on sandwiches. Taste Texas.
Serves 8-10.
Trim & Season
Trim brisket to ¼-inch fat cap. Rub with binder (oil or mustard). Mix dry rub ingredients. Coat brisket generously on all sides. Refrigerate overnight (optional but recommended).
Smoke (or Oven)
Smoker: Preheat to 225°F (107°C). Place brisket fat-side up. Smoke 6-8 hours until internal temp hits 165°F (74°C). Spray with liquid every hour.
Oven: Preheat to 275°F (135°C). Place on wire rack over baking sheet. Roast until 165°F internal.
Wrap
Wrap brisket tightly in butcher paper or foil. Return to smoker/oven. Continue cooking until internal temp reaches 200-205°F (93-96°C) and probe slides in like butter (2-3 more hours).
Rest
Rest wrapped brisket in a cooler or warm oven for at least 1 hour (up to 4).
Slice & Serve
Slice against the grain into ¼-inch slices. Serve with pickles, onions, and white bread. Texas gold.
Summary
Prep Time: 30 min + overnight | Cook Time: 10-12 hours | Total: 10-12 hours
Yield: 8-10 servings | Difficulty: Hard (requires patience)
Storage Notes
Fridge: 5 days. Reheat in oven at 300°F wrapped in foil with a splash of broth (15-20 minutes). Freezer: 3 months (sliced, in juices). Leftovers are incredible in tacos, sandwiches, or nachos.
