Nothing says authentic barbecue like a perfectly smoked Texas-Style Brisket—tender, juicy, and packed with rich, smoky flavor. This recipe captures the true spirit of Texas BBQ with its simple seasoning, slow smoking, and melt-in-your-mouth texture. It’s the ultimate centerpiece for any cookout or weekend feast, especially when served with a side of Easy Homemade BBQ Sauce for that perfect finishing touch.
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😋 The Ingredients
This classic recipe combines a well-marbled brisket, a flavorful beef rub, and slow cooking over wood chips to create tender, smoky perfection every time. Find ingredient notes (including substitutions and variations) below.
🥩 Understanding Brisket Cuts
Brisket comes from the lower chest of the cow—a hardworking muscle that becomes tender, juicy, and full of flavor when cooked low and slow. There are a few different ways brisket is sold, and knowing the difference helps you choose the right cut for your smoker:
- Whole Packer Brisket:
This is the entire brisket, including both the point and the flat, still attached. It’s the cut most pitmasters prefer for authentic Texas-style BBQ because it offers a perfect balance of lean and fatty meat. You’ll usually need to ask your butcher for a whole packer, as it’s less common in standard grocery stores. - The Point (Deckle):
The point is the thicker, fattier end of the brisket, known for its rich flavor and juicy texture. It’s ideal for burnt ends or those who love a more marbled bite. Like the whole packer, you’ll typically need to get the point from your butcher. - The Flat (First Cut):
The flat is leaner, more uniform in shape, and slices beautifully—great for presentation and sandwiches. It’s also the most widely available cut and can usually be found right in the meat section of your supermarket. Because it’s lean, it benefits from the Texas Crutch method—wrapping it partway through the cook to keep it moist and tender.
For this recipe, we’re using the flat cut, which delivers clean slices, a beautiful bark, and that signature Texas BBQ flavor when smoked low and slow
🔥 Types of Smokers
There are several types of smokers you can use to make incredible Texas-Style Smoked Brisket, and each has its own advantages. Whether you prefer the convenience of electric or the hands-on feel of wood or charcoal, the key is consistent low heat and clean smoke.
- Electric Smokers:
We love our electric smoker for its ease of use and reliability—no need to constantly monitor temperatures or feed wood. Our go-to is the Smokin’ Tex Electric Smoker, which delivers consistent heat, rich smoke flavor, and effortless results every time. It’s perfect for both beginners and seasoned pitmasters.
👉 Use Discount Code: LOON10 for 10% off your entire order at Smokin’ Tex. They offer a wide variety of top-of-the-line smokers and all the essential accessories to elevate your BBQ game. - Pellet Smokers:
Pellet smokers automatically feed wood pellets to maintain a steady temperature, making them a great mix of flavor and convenience. They’re ideal for set-it-and-forget-it cooking while still delivering authentic smoke flavor. - Charcoal Smokers:
For traditionalists, charcoal smokers offer that classic BBQ experience and deep, smoky flavor. They require a bit more hands-on attention but reward you with a beautiful smoke ring and rich, layered taste. - Offset Smokers:
The choice of many Texas pitmasters, offset smokers use a firebox to burn wood logs, sending heat and smoke through the cooking chamber. They produce unbeatable flavor but require consistent fire management.
No matter which smoker you use, the key is patience, steady heat, and quality wood smoke. But if you’re looking for a dependable, easy-to-use option, you can’t go wrong with a Smokin’ Tex Electric Smoker—it’s what we trust for perfect brisket every time.
👩🏼🍳 How to Make Texas-Style Smoked Brisket
- Step 1: Sprinkle the brisket all over with Kosher salt. Chill for at least 1 hour, but preferably 12 to 24 hours.
- Step 2: Spritz a little water over the chilled brisket and then liberally season with the beef rub.
- Step 3: Insert a digital thermometer in the thickest part of the meat and place it in your smoker (with wood chips) until you hit the stall, between 150 and 160°F, usually within 2 to 4 hours.
- Step 4: Once you are in the stall, remove the brisket and tightly wrap it in foil, and re-insert the thermometer probe. Smoke until the internal temperature of 195 to 203°F is reached, usually another 6 to 8 hours.
- Step 5: Line a cooler with a towel and place the brisket (still wrapped in foil) in it. Wrap with the towel and let it rest for 1 to 3 hours.
- Step 6: Remove the brisket from the foil and slice against the grain.
💡 Pit‑Master Expert Tip
While pink butcher paper is a favorite among pitmasters for wrapping smoked meats—it allows the brisket to breathe and maintain its bark—for a brisket flat, we recommend wrapping it tightly in two layers of heavy-duty foil. The foil traps steam and juices, helping the leaner flat cut stay moist, tender, and flavorful all the way through the cook.
🍽️ How to Serve
- Slice It Right: Always slice against the grain into ¼-inch thick slices for maximum tenderness. A long, sharp slicing knife or carving knife works best for clean, even cuts.
- Serve with Sauce (Optional): True Texas BBQ often lets the brisket shine on its own, but a side of Easy Homemade BBQ Sauce adds a sweet and tangy complement for those who like a little extra flavor.
- Pair with Classic Sides: Round out your plate with traditional favorites like creamy coleslaw, Southern baked beans, classic potato salad, the ultimate mac and cheese, homemade cornbread, or traditional Country white bread.
- Make It a Meal: Pile slices onto a toasted bun for a brisket sandwich, or serve with pickles, onions, and white bread for an authentic Texas BBQ experience.
- Presentation Tip: Arrange slices on a large cutting board or platter, drizzle lightly with pan juices, and garnish with a few pickle slices for a rustic, crowd-pleasing presentation.
🙋🏽♂️ Frequently Asked Questions
Traditional Texas BBQ relies on oak or hickory wood for its clean, balanced smoke flavor that complements the beef without overpowering it. Post oak is a favorite among pitmasters, but you can also mix in or pecan for a slightly sweeter finish.
Cooking time depends on the size of your brisket and smoker temperature, but generally plan for 1 to 1½ hours per pound at 225°F–250°F. Always cook to temperature, not time—the brisket is ready when it reaches 195°F–203°F and feels tender when probed.
Cutting against the grain means slicing perpendicular to the direction of the muscle fibers. This shortens the fibers, making each bite more tender and easier to chew. You can identify the grain before cooking and mark it to ensure proper slicing later.
Use the Texas Crutch method—wrapping the brisket in foil or butcher paper once it hits about 160°F—to trap moisture during the stall. Also, be sure to rest the brisket for at least 30–60 minutes after cooking so the juices redistribute.
Yes! Electric smokers are great for maintaining a consistent temperature and smoke level. We love using our Smokin’ Tex Electric Smoker for perfectly tender results every time.
Store leftovers in an airtight container with a little of the cooking juices or broth to keep it moist. Reheat gently in the oven at 250°F, covered, until warmed through.
👉 More Classic BBQ Recipes
Ready to make the best BBQ this side of Austin, Texas? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Texas-Style Smoked Brisket
Video
Equipment
- Smoker electric (see NOTES), pellet, or charcoal
- water pan optional
Instructions
- Sprinkle the salt all over the brisket. Place on a rack on a baking sheet and chill in the fridge for at least one hour, preferably 12 to 24.4 lb brisket, Kosher salt
- Mist the beef with a little water and liberally sprinkle the beef rub all over the brisket (you may not use an entire cup of rub).water, 1 cup beef rub
- Prepare your smoker and heat it to 225°F, preferably with a water pan on the bottom grate. Add about 4 ounces of wood chips. Place the brisket in the smoker with a digital thermometer inserted in the thickest part of the meat. Smoke until you hit the stall, which is usually between 150 and 160°F. Once you're at a consistent temperature for at least 30 minutes, you'll know you've hit the stall. It usually takes a few hours to reach the stall.
- Carefully remove the brisket from the smoker, close the door, and quickly wrap it tightly in two large pieces of heavy-duty aluminum foil. Place back in the smoker (with digital thermometer in the same location as before), and cook until 195 to 203°F is reached. This usually will take another 8 to 10 hours.
- Place a towel in a cooler and carefully transfer the brisket, still wrapped in foil, into the cooler. Gently wrap the towel over the top of the brisket and close the lid of the cooler. Let it rest for 1 to 4 hours. It will stay plenty warm during this time.
- Remove the brisket from the foil and cut slices against the grain. Serve at once, with BBQ on the side, if desired.2 cups BBQ sauce
Notes
- Keep your smoker steady at 225°F–250°F for tender, smoky brisket. Oak wood delivers that classic Texas BBQ flavor.
- We rely on our Smokin’ Tex Electric Smoker for consistent results—use Discount Code LOON10 for 10% off your entire order at Smokin’ Tex.
- Always rest the brisket 30–60 minutes before slicing to let the juices redistribute.
- Storage: Refrigerate leftovers in an airtight container with a little broth or cooking juices for up to 4 days, or freeze for up to 3 months.
- Reheating: Warm gently in the oven at 250°F, covered, until heated through to keep the meat moist and tender.
Don says
I have never tried smoking a brisket. Being the flat is much leaner than the point. I’ve seen some people apply beef tallow to it before wrapping it to ensure it stays moist. Do you recommend doing this? With beef prices what they are, I would really hate to end up with a tough piece of meat. Yours looked amazing!