How To Make Texas Smoked Brisket Properly

Ingredients

• 12.5 lb Beef Brisket (USDA Prime, trimmed to leave ~1/4 inch fat cap on each side)
• 2 tbsp Kosher Salt (Fine kosher salt for rub)
• 1 tbsp Garlic Powder (Granulated garlic powder)
• 2 tbsp Sweet Paprika (Hungarian sweet paprika)
• 0.5 tbsp Mustard Powder (Dry mustard powder)
• 0.5 tbsp Black Pepper (Freshly ground coarse black pepper)
• 1 cup Beef or Chicken Broth (Low‑sodium, used for spritzing and foil wrap (1/3 cup for wrap, rest for spritz))

Instructions

1. Select and Trim the Brisket

   Choose a USDA Prime brisket about 12‑13 lb, ensuring a good marbling and an even thickness (large flat, skinny point). Trim roughly 1/4 inch (6 mm) off the fat cap on both sides, leaving enough fat to protect the meat during smoking.

   Time: PT15M

2. Prepare the Dry Rub

   In a mixing bowl combine 2 tbsp kosher salt, 1 tbsp garlic powder, 2 tbsp sweet paprika, 0.5 tbsp mustard powder, and 0.5 tbsp freshly ground black pepper. Mix until uniform.

   Time: PT5M

3. Apply the Rub and Rest

   Evenly coat the entire surface of the trimmed brisket with the dry rub, pressing it into the meat. Place the brisket on a tray, cover loosely, and refrigerate for 12‑24 hours to let the flavors penetrate.

   Time: PT30M

4. Preheat the Smoker

   Set the hand‑belt smoker to a steady 225 °F (107 °C). Load the firebox with a mix of white oak chunks and a few hickory chunks for balanced smoke flavor.

   Time: PT30M

   Temperature: 225°F

5. Smoke Until Internal 155 °F

   Place the seasoned brisket on the smoker grate, fat side up. Insert a digital probe into the thickest part of the flat. Smoke, adding wood as needed, until the internal temperature reaches 155 °F (68 °C). This usually takes about 10 hours at 225 °F.

   Time: PT10H

   Temperature: 225°F

6. Optional Spritz

   Lightly spritz the brisket with beef or chicken broth every hour after the first 3 hours. Do not over‑saturate; a quick mist is enough.

   Time: PT5M

7. Wrap the Brisket (Texas Crutch)

   When the brisket hits 155 °F, remove it and place it on a sheet of heavy‑duty aluminum foil. Drizzle 1/3 cup (78 ml) broth over the meat, then wrap tightly, sealing all edges to prevent leaks.

   Time: PT10M

8. Continue Smoking to 200 °F

   Return the wrapped brisket to the smoker (on a heat‑proof tray) and continue cooking until the internal temperature reaches 200 °F (93 °C). This typically takes an additional 3 hours 30 minutes.

   Time: PT3H30M

   Temperature: 225°F

9. Rest the Brisket

   Remove the foil‑wrapped brisket from the smoker and let it rest, still wrapped, for 45 minutes to 1 hour. This allows juices to redistribute and the collagen to finish breaking down.

   Time: PT45M

10. Slice Against the Grain

    Unwrap the brisket and locate the fat seam that separates the point from the flat. Slice each section against its grain into ¼‑inch thick slices. Serve immediately with pickles, coleslaw, or Texas‑style bread.

    Time: PT15M

Nutrition Facts

Calories

1300

Protein

80 g

Carbohydrates

0 g

Fat

100 g

Fiber

0 g