Texas BBQ Brisket Recipe
Dive into the heart of Texas cuisine with this authentic BBQ brisket recipe! Whether you’re hosting a backyard barbecue or simply craving that smoky, tender meat, this step-by-step guide will have you making brisket like a true pitmaster.
Ingredients for Texas BBQ Brisket
The Brisket
- 1 whole packer brisket (10-14 lbs)
- Look for a brisket with a good fat cap for extra flavor.
The Rub
- ½ cup coarse salt
- ½ cup coarse black pepper
- 2 tbsp garlic powder
- 1 tbsp paprika (optional for added color)
The Mop Sauce (Optional)
- 1 cup apple cider vinegar
- 1 cup water
- 2 tbsp Worcestershire sauce
Equipment You’ll Need
- Smoker (offset smoker or pellet grill preferred)
- Meat thermometer
- Aluminum foil or butcher paper
- Spray bottle (if using mop sauce)
Step-by-Step Instructions
1. Trim the Brisket
Remove excess fat, leaving about ¼ inch of the fat cap intact. Trim any silver skin on the underside for even cooking.
Pro Tip: Don’t over-trim! The fat cap renders down, keeping the meat moist and flavorful.
2. Apply the Rub
Mix all the rub ingredients and generously coat the brisket on all sides. Press the rub into the meat to ensure it adheres well.
Pro Tip: Let the brisket rest for 1-2 hours after applying the rub. This allows the flavors to penetrate the meat.
3. Prepare the Smoker
- Set your smoker to 225°F for low-and-slow cooking.
- Use oak or hickory wood for that authentic Texas flavor.
Pro Tip: Add a water pan to the smoker to maintain humidity and prevent the brisket from drying out.
4. Smoke the Brisket
- Place the brisket fat side up on the smoker.
- Smoke for 6-8 hours or until the internal temperature reaches 165°F.
- If desired, spritz with the mop sauce every hour to keep the surface moist.
5. Wrap the Brisket
Once the brisket hits 165°F, wrap it tightly in butcher paper or aluminum foil to retain moisture and accelerate cooking.
Pro Tip: Butcher paper helps maintain a crispy bark, while foil locks in more moisture.
6. Finish Cooking
Continue smoking the wrapped brisket until the internal temperature reaches 203°F, the sweet spot for tender meat. This can take another 5-7 hours.
7. Rest the Brisket
Remove the brisket from the smoker and let it rest (still wrapped) in a cooler or on a countertop for at least 1 hour.
Pro Tip: Resting allows the juices to redistribute, ensuring every bite is moist and flavorful.
Serving Your Texas BBQ Brisket
Slice it Right
- Slice the brisket against the grain into ¼-inch thick slices.
- Separate the flat (leaner part) and the point (fattier part) for different preferences.
Pairings
Serve with:
- Classic sides like potato salad, coleslaw, and Texas toast.
- A tangy BBQ sauce on the side for those who want extra flavor.
Final Thoughts
Making a perfect Texas BBQ brisket is a labor of love, but the result is worth every minute! Remember, patience and practice are the keys to mastering this iconic dish. Fire up your smoker, grab your brisket, and enjoy the rich flavors of Texas right in your backyard.
Enjoy your feast and happy smoking!
