Texas-Style Beef Brisket

Get ready to master the holy grail of barbecue! This Texas-style beef brisket recipe delivers that coveted bark, smoke ring, and melt-in-your-mouth tenderness that’ll make you the neighborhood pitmaster legend.

This isn’t just any brisket – we’re talking about perfectly rendered fat that bastes the meat for 15 hours, creating an intensely beefy flavor with a peppery crust that Texas pitmasters have perfected over generations. The simple rub lets the meat shine while that low-and-slow cooking method transforms this tough cut into pure barbecue gold.

Ingredients

• 1 12-14 pound whole packer brisket
• 2 Tablespoons coarse Kosher salt
• 2 Tablespoons coarse black pepper
• 2 Tablespoons garlic powder (optional)

Steps

1. Begin with cold brisket preparation. Store in refrigerator until ready to trim (ideally around 38°F/3°C). With point end underneath, trim silver skin and excess fat from flat muscle. Create smooth transition between point and flat by trimming crescent moon fat section. Square edges and ends, then flip and trim top fat cap to exactly 1/4 inch thickness.
2. Create seasoning mixture by combining 2 Tablespoons each of salt, pepper, and garlic powder (if using) in a bowl. Apply evenly on all surfaces of the brisket, pressing gently to adhere.
3. Preheat smoker to 225°F (107°C) using indirect heat. Position brisket with point end toward heat source (this thicker section can handle more direct heat). Smoke until internal temperature reaches 165°F (74°C) – approximately 8 hours.
4. Prepare for wrapping phase. Roll out butcher paper (or foil) on large surface. Center brisket and wrap tightly, creating complete seal. Return to smoker seam-side down at 225°F (107°C).
5. Continue smoking for 5-8 hours until internal temperature in thickest part reaches 202°F (94°C). Look for probe tenderness – it should slide in like butter with minimal resistance.
6. Remove and rest for 1 hour minimum. This allows juices to redistribute – cutting too early will result in dry meat. Slice against the grain for both point and flat sections, aiming for pencil-thickness (1/4 inch) slices.

Smart Swaps

• Use oak wood instead of mesquite for milder smoke flavor
• Try pink butcher paper instead of foil for better bark formation

Make It Diabetes-Friendly

• Skip optional garlic powder to reduce trace carbs
• Pair with non-starchy vegetables like grilled asparagus
• Stick to 3-4 ounce portions to manage protein intake
• Consider serving at lunch for better glucose management

Pro Tips

• Always use room temperature rub on cold meat for better adhesion
• Maintain consistent smoker temperature – fluctuations extend cooking time
• Use sharp knife and look for grain direction changes when slicing
• Save drippings for incredible au jus