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
Scale
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
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.
Nutrition
- Serving Size: 1 pound
- Calories: 865 kcal
- Sugar: 1 g
- Sodium: 3265 mg
- Fat: 40 g
- Saturated Fat: 14 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 114 g
- Cholesterol: 337 mg
