REAL Texas Brisket Recipe (Cooked by a Texan)

Ingredients

• 12 lb Beef Brisket (prime, whole packer) (Trimmed to ~1/8‑inch fat cap, kept whole for smoking)
• 2 Tbsp Kosher Salt (Evenly coat the entire surface)
• 2 Tbsp Black Pepper (coarsely ground) (60% pepper, 40% salt ratio preferred by the chef)
• 1 tsp Garlic Powder (Adds a subtle garlic note to the traditional Texas rub)
• 2 Tbsp Yellow Mustard (Used as a binder so the rub adheres to the meat)
• 2 Tbsp Beef Tallow (Brush onto brisket before wrapping for extra moisture)
• 1 roll Butcher Paper (uncoated) (Wrap the brisket after it reaches ~165°F internal temp)
• 1 cup Water (for spritzing) (Used to spritz the brisket every hour to keep surface moist)

Instructions

1. Trim the Brisket

   Using a very sharp knife, remove excess fat leaving about a 1/8‑inch fat cap, trim the silver skin, square the edges, and shape the meat for an aerodynamic profile.

   Time: PT15M

2. Apply Mustard Binder

   Pat the brisket dry, then brush a thin layer of yellow mustard over the entire surface to help the rub adhere.

   Time: PT2M

3. Season with Texas Rub

   Mix kosher salt, coarsely ground black pepper, and garlic powder (approximately 60% pepper, 40% salt). Generously coat the brisket on all sides, including the edges.

   Time: PT5M

4. Preheat Smoker

   Light the offset smoker and bring the temperature to a steady 250‑275°F. Allow the fire to stabilize before adding the meat.

   Time: PT10M

   Temperature: 250-275°F

5. Initial Smoke (Meat‑Side Up)

   Place the brisket on the grill grate meat side up. Close the lid and smoke for about 2 hours, maintaining 250‑275°F.

   Time: PT2H

   Temperature: 250-275°F

6. First Spritz

   After the first hour, quickly open the smoker, spray the brisket with water, then close the lid immediately.

   Time: PT5M

   Temperature: 250-275°F

7. Flip, Rotate & Continue Smoking

   At roughly 2 h 15 min, flip the brisket fat side down, rotate it 180° so the point faces the heat, lay a sheet of butcher paper on the grate, and continue smoking for about 8 hours.

   Time: PT8H

   Temperature: 250-275°F

8. Second Spritz & Wrap in Butcher Paper

   When the internal temperature reaches 160‑165°F (probe in the thickest part), give another quick spritz, brush the surface with beef tallow, then tightly wrap the brisket in butcher paper. Return to the smoker and cook until the internal temperature hits 200‑203°F, about 2 more hours.

   Time: PT2H

   Temperature: 250-275°F

9. Rest the Brisket

   Remove the wrapped brisket from the smoker and place it in a Cambro cooler (or insulated container) for at least 30 minutes to allow juices to redistribute.

   Time: PT30M

10. Slice and Serve

    Unwrap the brisket, slice against the grain about ¼‑inch thick, and serve immediately. Enjoy with your favorite BBQ sides.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

45 g

Carbohydrates

0 g

Fat

45 g

Fiber

0 g