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–+ servings

Texas-Style Smoked Brisket

A whole beef brisket rubbed simply with salt and pepper, smoked low and slow until it shreds at the touch of a fork.
Print Recipe
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 420kcal

Ingredients

  • 1 whole beef brisket 10–12 lbs, trimmed
  • 1/4 cup coarse black pepper
  • 1/4 cup coarse salt
  • Wood chips or chunks (oak or hickory), for smoking

Instructions

  • The night before, rub the brisket generously on all sides with salt and pepper. Refrigerate uncovered overnight.
  • Preheat smoker to 225°F (107°C).
  • Place brisket fat-side up and smoke, maintaining consistent temperature, about 6 hours, until internal temperature reaches 165°F.
  • Wrap tightly in butcher paper and return to the smoker.
  • Continue smoking 2–3 more hours, until internal temperature reaches 203°F and the brisket probes tender.
  • Rest, still wrapped, for at least 45 minutes before slicing against the grain.

Nutrition

Serving: 1serving | Calories: 420kcal | Protein: 38g | Fat: 28g
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