Smoked Brisket and how to slice it when finished
Smoked Brisket and how to slice it when finished is a medium American (Texas BBQ) recipe that serves 12. 560 calories per serving. Recipe by Kendrick BBQ on YouTube.
Prep: 54 min | Cook: 11 hrs | Total: 12 hrs 24 min
Cost: $88.24 total, $7.35 per serving
Ingredients
- 1 whole Beef Brisket (12‑14 lb whole packer brisket, trimmed of excess fat)
- 0.25 cup Kosher Salt (Coarse kosher salt for the rub)
- 2 tablespoons Coarse Black Pepper (16‑mesh freshly cracked black pepper)
- 1 cup Beef Broth (Low‑sodium beef broth for the wrap)
- 2 tablespoons Beef Tallow (Rendered beef fat, adds moisture during the wrap)
- 2 cups Wood Chips (Hickory chips, soaked for 30 min)
Instructions
Trim the Brisket
Remove excess fat, leaving about 1/4‑inch layer for flavor and moisture.
Time: PT10M
Season Generously
Combine kosher salt and 16‑mesh coarse black pepper. Rub the mixture all over the brisket, pressing it into the meat.
Time: PT5M
Insert Probe Thermometer
Place the probe in the center of the flat, avoiding the point, and secure it.
Time: PT2M
Preheat Smoker to 225°F
Set the smoker to a steady 225 °F and let it stabilize.
Time: PT15M
Temperature: 225°F
Smoke Overnight
Place the brisket on the smoker grate, fat side up. Smoke for about 9 hours, or until the internal temperature reaches ~175 °F and the bark looks dark and crusty.
Time: PT9H
Temperature: 225°F
Prepare Wrap Liquid
In a small pan, combine 1 cup beef broth with 2 tbsp beef tallow. Heat just until the tallow melts.
Time: PT5M
Wrap the Brisket
Lay out a sheet of foil or butcher paper, place the brisket on it, pour the broth‑tallow mixture over the top, then wrap tightly to seal in moisture.
Time: PT2M
Finish at 275°F
Raise the smoker temperature to 275 °F and cook the wrapped brisket for an additional 2 hours, or until the internal temperature reaches 203 °F.
Time: PT2H
Temperature: 275°F
Rest the Brisket
Remove the brisket from the smoker, keep it wrapped, and let it rest on a cutting board for 2 hours before slicing.
Time: PT2H
Slice Against the Grain
Identify the grain on the flat side and cut thin slices perpendicular to it. Then turn to the point, slice similarly, and reserve the “burn‑ins” for the best bites.
Time: PT15M
Nutrition Facts
- Calories
- 560
- Protein
- 45 g
- Carbohydrates
- 2 g
- Fat
- 38 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Keto
Allergens: Beef
Ingredient Substitutions
- Instead of Beef Brisket: Beef chuck roast (different texture)
- Instead of Kosher Salt: Sea salt
- Instead of Coarse Black Pepper: Pre‑ground black pepper (less bark)
- Instead of Beef Broth: Chicken broth
- Instead of Beef Tallow: Pork lard, Vegetable oil (less flavor)
- Instead of Wood Chips: Oak chips
Equipment Needed
- Smoker
- Meat Thermometer (Probe)
- Cutting Board
- Sharp Butcher Knife
- Aluminum Foil or Butcher Paper
- Pan
- Tongs
- Timer (optional)
Critical Steps — Do Not Skip
- Trim the brisket to an even thickness
- Apply a heavy salt‑and‑pepper rub for bark formation
- Insert the probe in the flat center for accurate temperature
- Wrap with beef broth and tallow to retain moisture
- Rest the brisket for at least 2 hours before slicing
Chef Tips from the Video
- Let the brisket come to room temperature before placing it in the smoker for more even cooking.
- Use a water pan in the smoker to maintain humidity and help the bark form.
- Slice the flat first; the point can be saved for burnt‑in bites or chopped for tacos.
Troubleshooting
Bark is too soft or falls off.
Increase the amount of coarse pepper in the rub and avoid wrapping too early; allow the bark to develop for a full 9‑hour smoke before wrapping.
Brisket is dry after cooking.
Make sure the wrap contains enough broth and tallow, and keep the brisket wrapped for the entire finish phase.
Internal temperature spikes too high and meat becomes tough.
Monitor the probe closely; if temperature approaches 190 °F before the wrap stage, wrap sooner to prevent over‑cooking.
Storage
Refrigerator: Wrap tightly and store up to 4 days.
Freezer: Freeze in airtight freezer bags for up to 3 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the brisket the night before and refrigerate uncovered to develop a dry rub crust.
- You can smoke the brisket, wrap, and refrigerate it; reheat gently before serving.
Frequently Asked Questions
What is the cultural significance and history of smoked brisket in Texas barbecue cuisine?
Smoked brisket is the centerpiece of Texas barbecue, originating from cattle ranches where the tough cut was slowly cooked over wood to become tender. It represents the pride of Central Texas pitmasters and is a staple at gatherings, competitions, and family cookouts.
What are the traditional regional variations of smoked brisket within Texas barbecue?
Central Texas favors a simple salt‑and‑pepper rub and a dry smoke, while East Texas often adds a sweet tomato‑based sauce. West Texas (cowboy style) may smoke over direct mesquite heat, producing a darker crust.
How is smoked brisket traditionally served in Texas barbecue culture?
It is typically sliced against the grain and served on a platter with pickles, onions, and white bread. The flat provides lean slices, while the point offers the coveted “burn‑ins” that are prized for their caramelized flavor.
What occasions or celebrations is smoked brisket traditionally associated with in Texas culture?
Smoked brisket is a star at holidays like Thanksgiving and Christmas, at county fairs, and at backyard gatherings for birthdays or Fourth of July celebrations. It’s also a main attraction at BBQ competitions.
How does smoked brisket fit into the broader American barbecue tradition?
While each region has its signature meat, Texas places brisket at the top of the hierarchy, showcasing low‑and‑slow cooking, wood smoke flavor, and a focus on the meat’s natural taste rather than heavy sauces.
What are the authentic traditional ingredients for smoked brisket versus acceptable substitutes?
Authentic ingredients include a simple rub of kosher salt and coarse black pepper, hardwood smoke (usually oak or hickory), and optional beef broth/tallow for the wrap. Substitutes can be sea salt, pre‑ground pepper, or pork lard, but they may alter the classic bark and flavor.
What other Texas barbecue dishes pair well with smoked brisket?
Classic sides include creamy coleslaw, potato salad, smoked sausage, beans, and fresh corn on the cob. A tangy pickle platter and a slice of Texas toast round out the meal.
What makes smoked brisket special or unique in Texas barbecue cuisine?
The combination of a deep, smoky bark, a tender, juicy interior, and the contrast between the lean flat and the marbled point creates a texture and flavor profile unmatched by other cuts. The “burn‑in” from the point is especially prized.
What are the most common mistakes to avoid when making smoked brisket at home?
Common errors include under‑seasoning, wrapping too early (which prevents bark formation), cooking at too high a temperature, and slicing with the grain. Following the heavy rub, proper smoke time, and slicing against the grain prevents these issues.
Why does this smoked brisket recipe use a beef broth and tallow wrap instead of foil alone?
The broth adds moisture while the tallow supplies fat that keeps the meat supple during the final high‑heat phase, resulting in a softer bark and juicier interior. Pure foil can trap steam and make the bark soggy.
What does the YouTube channel Kendrick BBQ specialize in?
The YouTube channel Kendrick BBQ focuses on authentic Texas‑style barbecue techniques, including low‑and‑slow smoking, rub formulation, and proper meat slicing, often sharing detailed step‑by‑step tutorials for home pitmasters.
How does the YouTube channel Kendrick BBQ's approach to Texas barbecue differ from other barbecue channels?
Kendrick BBQ emphasizes a minimalist rub (just salt and coarse pepper), the use of a meat probe for precise temperature control, and a specific wrap method with beef broth and tallow, whereas many other channels add complex spice blends or sauces.
Last updated: September 6, 2026
