Smoked Beef Brisket (Texas-Style)

Receipt By: William Jone III, Jr

Quick Facts:

Prep Time: 30 minutes
Smoke Time: 10–12 hours
Servings: 8
Wood Type: Post Oak
Featured Foods: Beef Brisket
Internal Temp: 203°F

This Texas-style smoked brisket recipe delivers a juicy, tender cut of beef packed with bold flavor and a beautiful bark. Seasoned simply with salt and pepper, it’s slow-smoked over post oak for 10–12 hours, then wrapped and rested to perfection. Ideal for drum or offset smokers, this brisket is a go-to classic for backyard pitmasters and BBQ enthusiasts alike.

Ingredients:

  1. 1 whole packer brisket (12–15 lbs)
  2. 1/4 cup kosher salt
  3. 1/4 cup coarse black pepper
  4. Yellow mustard (as binder)

Ingredients:

  1. 1 whole packer brisket (12–15 lbs)
  2. 1/4 cup kosher salt
  3. 1/4 cup coarse black pepper
  4. Yellow mustard (as binder)

Instructions:

  1. Trim the brisket, removing hard fat and shaping for even cooking.
  2. Coat with yellow mustard as a binder.
  3. Season all sides with a 50/50 mix of salt and pepper.
  4. Preheat smoker to 225–250°F using post oak.
  5. Smoke until bark is set and color is dark mahogany (6–8 hrs).
  6. Wrap in butcher paper and return to smoker.
  7. Continue smoking until internal temp hits 203°F.
  8. Rest for at least 1 hour in a cooler.
  9. Slice against the grain and serve.

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