If you’re craving that authentic smoky, melt-in-your-mouth barbecue flavor, you’ve got to try this Texas Smoked Brisket Recipe. It’s not just any brisket — this recipe captures all those rich, bold flavors with a perfectly seasoned crust and tender meat that almost falls apart. When I first tried this, it completely changed my BBQ game, and now it’s the go-to for gatherings and weekend cookouts. Stick with me, and I’ll walk you through everything you need to know to get that iconic Texas flavor right in your own backyard smoker.

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Why You’ll Love This Recipe

Authentic Texas Flavor: This recipe uses classic spices and smoking techniques that bring out traditional Texas BBQ vibes right at home.
Simple Ingredients, Big Impact: No complicated marinades here—just a straightforward rub and time to let the smoker do its magic.
Perfectly Tender Every Time: I learned that wrapping in peach butcher paper at just the right moment locks in juices and creates a tender, juicy brisket you’ll adore.
Great for Entertaining: Whether it’s a family feast or a backyard party, this brisket impresses guests with minimal fuss on your part.

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, Texas BBQ brisket, smoky beef brisket, how to make smoked brisket

Ingredients You’ll Need

These ingredients are all about layering simple but bold flavors to complement the beef’s natural richness. When shopping, choose a whole packer brisket with a nice fat cap—that fat is key for flavor and moisture during smoking.

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, Texas BBQ brisket, smoky beef brisket, how to make smoked brisket

Whole packer brisket: Go for a 12-18 lb cut for the best balance of point and flat muscles; fresher means easier trimming.
Coarse salt: Coarse salt helps create that flavorful bark and seasons the meat perfectly—don’t skip this!
Coarse black pepper (16 mesh ground): A Texas classic in any brisket rub, it adds a great bite without overpowering.
Granulated garlic: Adds a savory background note that’s subtle but essential in BBQ rubs.
Granulated onion: Enhances the rub’s depth and helps balance the seasoning.
Chipotle chili powder: Brings a smoky heat that’s not too spicy but lends character.
Ground coriander: Adds a light citrusy note that brightens up 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

One of the things I love most about this Texas Smoked Brisket Recipe is how easy it is to customize. Feel free to tweak the rub or the wood you use for smoking to make it your own.

Rub adjustments: I sometimes swap chipotle powder for smoked paprika if I want a milder smoky flavor—both work great.
Wood choice: While I usually use oak or a Texas Beef Blend pellet, mesquite adds a bolder smoke if you’re feeling adventurous.
Mop sauce addition: For a juicier brisket, some folks like to brush a thin mop sauce during smoking; I’ve tried it but prefer letting the rub and smoke shine on their own.

How to Make Texas Smoked Brisket Recipe

Step 1: Trim the Brisket Like a Pro

Start with a cold brisket straight from the fridge—it’s so much easier to trim this way. Lay it fat side down and remove the large, tough piece of fat between the point and the flat until it’s smooth; this helps it cook evenly. Don’t forget to trim any silver skin or excess hard fat from the flat muscle. I also trim the thin corner off the flat because it dries out during smoking. Finish by trimming the fat cap down to about ¼ inch—too little fat and you lose moisture, but too much and you won’t get a good bark. Use a sharp knife and work carefully, avoiding cutting into the meat.

Step 2: Prepare and Apply the Rub

Mix the coarse salt, coarse black pepper, granulated garlic, granulated onion, chipotle chili powder, and ground coriander in a bowl. I like transferring it into a shaker to spread it evenly, but a spoon works too. Rub generously over every inch of the brisket on both sides—you want a nice, even crust to form when it cooks.

Step 3: Fire Up the Smoker

Set your smoker to 225°F using oak or a Texas Beef Blend wood. This low-and-slow smoke is the real secret to tender brisket. Place the brisket fat side down—the fat renders and bastes the meat as it cooks. Position the flat (the thinner side) farthest from the heat to avoid drying, with the point closer so it cooks perfectly. I won’t lie—waiting is hard, but don’t open the smoker for the first 2 hours; that’s when the brisket soaks up the most smoke flavor.

Step 4: Smoke Until 165°F, Then Wrap

Keep that smoker closed and go about your day as the internal temperature climbs. When it hits 165°F (usually 6-8 hours), it’s time to wrap it in peach butcher paper—not foil. The paper breathes better and keeps the bark nice and crisp while locking in moisture. Wrap tightly, fat side up, folding in the edges and rolling it over twice for a snug pack. Put it back on the smoker seam down so it doesn’t unravel.

Step 5: Finish Smoking to 203°F

Stick your probe back into the thickest part of the brisket (it’s fine to poke through the paper). Smoke until it reaches 203°F—this can take another 6-8 hours. This stage is crucial because it’s where the connective tissue breaks down into that soft, buttery texture you crave.

Step 6: Rest For Maximum Juiciness

Once the brisket hits 203°F, remove it from the smoker and rest it for at least one hour on a baking sheet. You can wrap it in towels and place it in a cooler to keep it warm for up to 6 hours if you’re not ready to serve immediately. Resting lets the juices redistribute, so every bite is juicy and tender.

Step 7: Slice and Serve

Separate the point and flat muscles before slicing because their grain runs in different directions. Slice both against the grain for the tenderest bite. My best tip is to pay close attention to the grain direction—you want your slices to be short and easy to chew. Serve with traditional Texas BBQ fixings like white bread, cheddar cheese slices, dill pickles, and pickled red onions. A little BBQ sauce on the side is optional but always appreciated by guests.

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Pro Tips for Making Texas Smoked Brisket Recipe

Cold Brisket for Easier Trimming: I’ve found that trimming when the brisket is cold makes it less slippery and much easier to shape perfectly.
Patience is the Secret Sauce: Resist the urge to open the smoker early. Those first couple of hours are when the smoke really infuses the meat.
Peach Butcher Paper over Foil: This keeps the bark crisp but still traps moisture, which is a game changer for texture.
Rest Before Slicing: Slicing too soon lets all those precious juices escape—give it at least an hour and your brisket will stay juicy and flavorful.

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, Texas BBQ brisket, smoky beef brisket, how to make smoked brisket

Garnishes

I love serving this brisket with simple but classic Texas BBQ garnishes. Slices of sharp cheddar cheese melt perfectly on top, while tangy dill pickles and pickled red onions bring just the right amount of acidity to balance the rich meat. And don’t underestimate the power of a soft white bread slice underneath it all—it’s a comforting contrast and soaking up those juices is half the fun.

Side Dishes

My favorite sides to go alongside this Texas Smoked Brisket are creamy potato salad, classic coleslaw, and smoky baked beans. Cornbread is another Southern staple that pairs beautifully. If I’m feeling fresh, a simple green salad with a tangy vinaigrette is a nice contrast to all that richness.

Creative Ways to Present

For parties, I’ve arranged slices of brisket on a big wooden board with piles of pickles, cheese, and bread artfully scattered around. It creates a beautiful spread that invites everyone to build their own sandwiches. For a special occasion, serving the brisket with mini slider buns and a variety of BBQ sauces for dipping is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

After dinner, I wrap leftover brisket tightly in foil or plastic wrap and refrigerate it. It stays juicy and flavorful in the fridge for about 3-4 days. When I slice before storing, I like to layer slices with a little beef broth or even some of the pan drippings to keep things moist.

Freezing

If I won’t eat the leftovers within a few days, freezing is a solid option. I portion the brisket slices into freezer-safe bags and squeeze out as much air as possible. It freezes well for up to 3 months. Just thaw slowly overnight in the fridge before reheating.

Reheating

To reheat, I always wrap the brisket slices in foil, add a splash of beef broth to keep them juicy, and warm them gently in the oven at 250°F. This keeps them tender and prevents drying out. Microwave works in a pinch, but I avoid it when I can.

FAQs

What is the best wood to use for smoking brisket?

Oak is a classic choice that provides a medium, versatile smoky flavor perfect for Texas brisket. You can also use a Texas Beef Blend or experiment lightly with mesquite for a stronger smoke, but mesquite can become overpowering if overused.
Why do you wrap the brisket during smoking?

Wrapping the brisket in peach butcher paper around 165°F helps retain moisture and speeds up cooking without sacrificing the crispy bark. It prevents the meat from drying out while still allowing the smoke flavor to penetrate.
Can I use foil instead of butcher paper?

Foil creates a tighter seal and traps moisture more, which can soften the bark. Butcher paper strikes a balance by letting the bark stay crisp while keeping the meat moist. If you prefer a softer bark, foil works fine.
How do I know when the brisket is done?

Look for an internal temperature of about 203°F and test for tenderness by inserting a probe or fork—the probe should slide in like butter with little resistance. That indicates the connective tissues have broken down perfectly.
How long should I rest the brisket before slicing?

At least one hour is ideal, wrapped and resting at room temperature. This allows juices to redistribute evenly so your slices don’t dry out.

Final Thoughts

This Texas Smoked Brisket Recipe holds a special place in my heart because it turned me into a lifelong BBQ lover who can proudly host a Texas-style cookout anytime. It does take patience and attention, but every tender, flavorful bite is worth it. If you want to impress friends and family with real Texas BBQ without the fuss of fancy ingredients, I really think you’ll enjoy making this as much as I do eating it. So, grab your smoker, get that rub ready, and start your own brisket tradition today!

Texas Smoked Brisket Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 71 reviews

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

Print Recipe

Description

This Texas Smoked Brisket recipe delivers a classic barbecue experience with a perfectly smoked, tender and flavorful whole packer brisket. Seasoned with a simple yet bold rub, slow smoked over oak wood at low temperature, the brisket achieves a melt-in-your-mouth texture with a rich smoky crust. Ideal for a true Texas-style BBQ feast, served with traditional sides like white bread, cheddar cheese, dill pickles, and pickled red onions.

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

Cook Mode Prevent your screen from going dark

Instructions

Trim the Brisket: Trim the brisket cold, meat side up and fat side down. Remove the large hard fat between the point and flat, smooth the area, remove silver skin and excess hard fat from the flat muscle, and trim the thin corner of the flat to prevent drying. Flip to fat side and trim fat to ¼ inch thickness without cutting into the meat.
Prepare the Rub: Combine all rub ingredients in a small bowl, mix well, then evenly apply the rub all over both sides of the brisket using a shaker or spoon.
Preheat the Smoker: Heat your smoker to 225℉ using oak wood or a Traeger Texas Beef Blend for authentic smoky flavor.
Smoke the Brisket: Place the brisket fat side down on the smoker with the flat portion away from heat and point near the heat source. Insert a probe thermometer into the thickest part, close the lid, and smoke without opening for the first 2 hours. Continue smoking until internal temperature reaches 165℉, about 6-8 hours, replenishing wood chips as needed.
Wrap the Brisket: Remove brisket and place on overlapping sheets of peach butcher paper, fat side up. Wrap tightly by folding paper over and folding edges in, securing with double folds.
Continue Smoking: Return wrapped brisket to smoker with seam side down. Reinsert probe thermometer through the paper and smoke until internal temperature reaches 203℉, approximately another 6-8 hours.
Remove and Rest: Take the brisket off the smoker and place on a large baking sheet. Let it rest uncovered for at least 1 hour. Optionally, wrap in towels and place in a cooler to keep warm for up to 6 hours.
Slice the Brisket: Separate the point and flat brisket muscles, slice each against the grain carefully, noting the grain may change direction between muscles.
Serve: Serve traditional Texas style with slices of white bread, cheddar cheese, dill pickles, pickled red onions, and BBQ sauce on the side if desired.

Notes

This recipe uses a simple rub but time and low-temperature smoking create an incredibly tender brisket.
Do not open the smoker during the first 2 hours to maximize smoke absorption.
Peach butcher paper wrapping allows the brisket to retain moisture while continuing to develop a flavorful bark.
Resting the brisket properly after cooking ensures juiciness and tenderness.
Slicing against the grain is essential for optimal tenderness.
Traditional Texas BBQ sides enhance the authentic eating experience.

Nutrition

Serving Size: 1 pound
Calories: 865 kcal
Sugar: 1 g
Sodium: 3265 mg
Fat: 40 g
Saturated Fat: 14 g
Unsaturated Fat: 26 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 114 g
Cholesterol: 337 mg