If you’re dreaming of that melt-in-your-mouth, smoky, tender beef experience, then you’re in the right place. This Texas Smoked Brisket Recipe is my go-to for impressing family and friends with authentic flavors that speak for themselves. I absolutely love how this brisket develops a deep bark on the outside while staying juicy and flavorful inside, and I’ll walk you through every step so you can nail it in your own smoker.

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Why You’ll Love This Recipe

Authentic Texas Flavor: The simple yet perfectly balanced rub highlights the natural beef flavor like a true Texan BBQ pitmaster.
Tender Every Time: The slow smoking process with careful temperature monitoring ensures slice-after-slice tenderness.
Easy to Follow Steps: I’ve broken down the process so that even if you’re new to smoking, you’ll have confidence and success.
Perfect for Gatherings: This brisket feeds a crowd, making it ideal for weekend cookouts and special occasions.

A large piece of smoked meat with a dark, crispy crust is placed on reddish-brown paper over a white marbled surface, showing several thick slices with pinkish interior layers. Thin rings of pale purple onions are scattered on top and to the side. A woman's hand with a knife and fork is slicing the meat. Around the meat are white bread slices stacked on the left and a plate of bright orange cheese slices at the bottom left. Two white bowls with more thin onion rings sit on the right. There is a small bowl of dark red barbecue sauce near the meat, with some sauce spilled on the paper and a white plate holding a sandwich with melted cheese, meat slices, and barbecue sauce to the right. Two bottles of light brown beer are also visible at the top. Photo taken with an iphone --ar 2:3 --v 7 - Texas Smoked Brisket, smoked brisket recipe, authentic BBQ brisket, Texas-style beef brisket, how to smoke brisket

Ingredients You’ll Need

To get that classic Texas smoked brisket vibe, we keep things straightforward with quality ingredients that really let the beef shine. Here’s what you’ll need on hand to make magic happen.

Flat lay of a large whole raw packer brisket with visible marbling and fat cap, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of coarse black peppercorns, a small white ceramic bowl of granulated garlic powder, a small white ceramic bowl of granulated onion powder, a small white ceramic bowl of chipotle chili powder with a deep reddish hue, a small white ceramic bowl of ground coriander seeds with a warm brown tone, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Texas Smoked Brisket, smoked brisket recipe, authentic BBQ brisket, Texas-style beef brisket, how to smoke brisket

Whole packer brisket: Look for a 12-18 lb packer with good marbling — the fat is what keeps the brisket juicy as it smokes low and slow.
Coarse salt: Coarse salt helps create that crispy crust and brings out the savory flavor.
Coarse black pepper (16 mesh ground): Don’t skip the pepper; it’s key to that signature Texas bark on the outside.
Granulated garlic: Adds a nice depth of flavor without overpowering.
Granulated onion: Works harmoniously with garlic to round out the rub.
Chipotle chili powder: Offers a subtle smoky heat that layers in perfectly with the wood smoke.
Ground coriander: This spice adds a slight citrus undertone which brightens the overall flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve tried a few tweaks with this Texas Smoked Brisket Recipe over the years, and while I’m a purist at heart, don’t be afraid to make it your own. A slight spice adjustment or smoked wood swap can make a big difference!

Wood Choice Variation: When I first experimented with hickory instead of oak, I got a bolder smoky flavor—but for traditional Texas style, oak or pecan is unbeatable.
Spice Mix Change: Swap the chipotle chili powder for smoked paprika if you want smoky without the heat; my family loves this milder variation.
Dry Rub Adjustments: Adding a touch of brown sugar can caramelize the bark more, giving it a slightly sweet crust, which is great for those who prefer a hint of sweetness in their BBQ.

How to Make Texas Smoked Brisket Recipe

Step 1: Trim Your Brisket Like a Pro

When I first tried trimming my brisket cold from the fridge, it made the whole process way easier and less messy. Set your brisket fat side down, meat side up, and start by removing that thick hard fat between the point and flat to smooth it out. Don’t forget to trim silver skin and any excess hard fat—this ensures even cooking and flavor absorption. I also like to trim off the thin corner of the flat to avoid dry patches since it cooks faster.

Step 2: Mix and Apply Your Signature Rub

Mix all your dry ingredients — salt, pepper, garlic, onion, chipotle chili powder, and coriander — in a small bowl, then transfer to a shaker or spread evenly with a spoon. I like to massage the rub gently into both sides of my brisket to create an even coating without overdoing it. Let it rest for a few minutes to soak in if you can.

Step 3: Fire Up the Smoker

Preheat your smoker to a steady 225°F using oak wood or a Texas Beef Blend pellet—these woods give that authentic Texas aroma. Place the brisket fat side down on the grate, and position it so the flat (thinner end) faces away from the heat. Pro tip: keep the point closest to the heat source because it’s thicker.

Step 4: Smoke Low and Slow—Patience is Key

Insert a probe thermometer into the thickest part of the brisket, and leave the smoker closed for the first 2 hours—you’ll get better smoke absorption that way. Smoke until the internal temp hits about 165°F; this usually takes 6-8 hours. Keep wood going while maintaining a steady temperature.

Step 5: Wrap It Up Tight

Once you hit that 165°F mark, carefully remove the brisket and wrap it in peach butcher paper with the fat side up. I fold the paper tight to keep all that moisture locked in but still let the bark breathe. This wrapping technique lets the brisket finish cooking without steaming it, preserving that beautiful bark.

Step 6: Finish Smoking to Perfection

Put the wrapped brisket back on the smoker with the seam side down to prevent unraveling. Reinsert your thermometer probe right through the paper—that’s totally fine. Continue smoking until the internal temperature reaches 203°F—another 6-8 hours of low magic.

Step 7: Rest Before You Slice

This is the step you don’t want to rush. Once done, let your brisket rest on a baking pan for at least an hour to redistribute the juices. I’ve found that wrapping it in towels inside a cooler can keep it warm for hours if you’re not ready to serve immediately.

Step 8: Slice Like a Texas Pitmaster

Separate the point from the flat before slicing because their grain runs differently. Cut each portion against the grain to get tender, easy-to-chew slices every time. Some pieces will have grain running both directions—just take extra care there by examining the meat closely before cutting.

Step 9: Serve with Traditional Texas Style Fixings

Nothing beats serving brisket Texas style with thick slices of white bread, sharp cheddar, crunchy dill pickles, and tangy pickled red onions. If you want, offer BBQ sauce on the side, but honestly, this brisket often needs no extras.

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Pro Tips for Making Texas Smoked Brisket Recipe

Cold Brisket Trimming: Trimming your brisket right out of the fridge makes the fat firmer and easier to handle, cutting prep time down.
Don’t Peek Early: Resist opening your smoker the first 2 hours to maximize smoke flavor absorption—it’s tough, but worth it!
Use Butcher Paper Instead of Foil: Wrapping in butcher paper keeps the bark crispier compared to foil wrapping, which steams the meat.
Probe Placement Matters: Insert your thermometer probe in the thickest part of the brisket’s flat, avoiding pockets of fat for the most accurate reading.

How to Serve Texas Smoked Brisket Recipe

A large piece of dark, grilled meat with a textured, crispy outer layer lies on brown parchment paper, covering most of the white marbled surface. To the top right, thin rings of pale purple onions sit in a small white bowl. Next to the meat, on the left, are five slices of soft, white bread stacked loosely. A woman's hand holds a fork stabbing the meat from the left side, while a knife slices it nearby. On the far right, a white plate holds two pieces of the sliced meat with a small amount of dark sauce beside them. A small bowl filled with thick, dark reddish-brown sauce is placed near the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7 - Texas Smoked Brisket, smoked brisket recipe, authentic BBQ brisket, Texas-style beef brisket, how to smoke brisket

Garnishes

I usually keep it simple with classic Texas accompaniments: sliced white bread to soak up the juices, sharp cheddar cheese that melts just right, crunchy dill pickles for a slight tang, and some pickled red onions for a pop of color and acidity. These garnishes balance the rich brisket beautifully and are always crowd-pleasers.

Side Dishes

My favorite sides to go with this Texas Smoked Brisket Recipe include creamy potato salad, smoky baked beans, and lightly dressed coleslaw. They complement the beef’s bold flavors while adding texture and freshness to the plate.

Creative Ways to Present

For special occasions, I like to serve the brisket on a wooden cutting board with butcher paper beneath, allowing guests to carve their own slices. Adding a sprinkle of fresh chopped parsley or chives brightens the presentation. Sometimes, placing slices in small slider buns with pickles and BBQ sauce makes it a fun party appetizer.

Make Ahead and Storage

Storing Leftovers

I always wrap my leftover brisket tightly with plastic wrap and place it in an airtight container. Refrigerating within two hours of serving helps retain moisture. When stored properly, brisket stays tender and tasty for up to 4 days.

Freezing

For longer storage, I slice the brisket before freezing, then separate slices with parchment paper and freeze in freezer-safe bags. This way, I can take out just what I need without thawing the entire batch. It reheats surprisingly well this way, keeping nearly the same flavor and texture.

Reheating

I gently reheat slices in a covered pan over low heat with a splash of beef broth to keep the meat moist. Microwaving works in a pinch, but I prefer stovetop to preserve texture and avoid drying out. Just take your time—it’s worth it!

FAQs

What type of wood is best for smoking brisket in this recipe?

Oak is the classic choice for Texas smoked brisket and offers a robust but not overpowering smoky flavor. Pecan and hickory also work well, though hickory can be stronger and should be used sparingly. The Traeger Texas Beef Blend pellets provide a convenient and balanced flavor profile too.
Can I prepare the brisket ahead of time?

Absolutely! You can trim and apply the rub a day ahead, then refrigerate the brisket tightly wrapped until ready to smoke. This actually helps the rub penetrate better, enhancing the flavor.
How long does the entire smoking process take?

From start to finish, expect about 12-16 hours total, including the two smoking phases and resting time. It’s a marathon, but worth every minute for tender results.
Why do you wrap the brisket in butcher paper instead of foil?

Wrapping in butcher paper lets the brisket breathe a bit, preserving the bark’s texture while locking in moisture. Foil wrapping can cause the bark to become soggy because it traps steam more intensively.

Final Thoughts

I love this Texas Smoked Brisket Recipe because it captures the spirit of Texas BBQ without overwhelming you with complicated ingredients or endless fiddling. When I first mastered this method, it became my signature dish for family gatherings, and I’m confident you’ll enjoy it just as much. Take your time, trust the process, and get ready for some of the most flavorful, tender brisket you’ve ever tasted. I can’t wait to hear how yours turns out!

Texas Smoked Brisket Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 139 reviews

Author: Villerius
Prep Time: 20 minutes
Cook Time: 17 hours
Total Time: 17 hours 20 minutes
Yield: 10 servings
Category: Main Dish
Method: Smoking
Cuisine: Texan, American BBQ

Print Recipe

Description

This Texas Smoked Brisket recipe delivers a classic and authentic barbeque experience with a tender, flavorful beef brisket smoked low and slow. Using a simple but well-balanced rub and a patient smoking process with oak or Traeger Texas Beef Blend wood pellets, the brisket develops a perfect bark and juicy interior, making it the centerpiece for any BBQ feast.

Ingredients

Brisket

12-18 lb whole packer brisket

Rub

¼ cup coarse salt
¼ cup coarse black pepper (16 mesh ground)
1 tbsp granulated garlic
1 tbsp granulated onion
1 tsp chipotle chili powder
1 tsp ground coriander

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Instructions

Trim the Brisket: Trim the brisket directly from the refrigerator while cold for easier handling. Place the brisket meat side up and fat side down. Remove the large hard fat piece that separates the point from the flat, trimming it smooth. Remove silver skin and excess hard fat from the flat muscle and trim the thin corner to prevent drying. Flip the brisket fat side up and trim fat to about 1/4 inch thickness carefully, avoiding cutting into the meat.
Prepare the Rub: Combine the salt, coarse black pepper, granulated garlic, granulated onion, chipotle chili powder, and ground coriander in a small bowl. Mix well, then transfer to a shaker or use a spoon to evenly distribute the rub over both sides of the brisket.
Preheat the Smoker: Preheat your smoker to 225°F using Oak wood or Traeger Texas Beef Blend pellets to impart a traditional smoky flavor.
Smoke the Brisket: Place the brisket on the smoker fat side down with the flat portion furthest from the heat source and the point closest. Insert a probe thermometer into the thickest part of the brisket to monitor temperature. Close the lid and smoke until the internal temperature reaches 165°F, which takes about 6-8 hours. Avoid opening the smoker during the first 2 hours to maximize smoke absorption.
Wrap the Brisket: When the brisket hits 165°F, carefully remove it using heat-resistant gloves. Place it fat side up on two overlapping sheets of peach butcher paper. Wrap tightly by folding the paper over the top and then folding the edges in and over the brisket twice to seal.
Continue Smoking: Return the wrapped brisket to the smoker with the seam side down to keep the wrap tight. Insert the probe thermometer through the paper into the meat again. Smoke until the internal temperature reaches 203°F, which will take an additional 6-8 hours.
Remove and Rest: Take the brisket off the smoker and place it on a large baking sheet. Let it rest for at least 1 hour before slicing. For extended holding, wrap in towels and place in a cooler to keep warm for up to 6 more hours.
Slice the Brisket: Separate the point and flat portions. Slice each piece against the grain carefully, as the grain direction changes between the point and flat.
Serve: For an authentic Texas BBQ experience, serve the brisket with slices of white bread, cheddar cheese, dill pickles, and pickled red onions. Provide BBQ sauce on the side if desired.

Notes

This Texas Smoked Brisket relies on simple, quality ingredients, with the smoking process doing the heavy lifting to create tender, melt-in-your-mouth meat.
Do not open the smoker in the first two hours of cooking to maximize smoke flavor absorption.
Using peach butcher paper to wrap helps retain moisture while allowing the bark to develop better than foil.
Resting is important to allow juices to redistribute, enhancing flavor and tenderness.
Serving with traditional Texas BBQ sides completes the authentic experience but is optional based on preference.