Slow-Smoked Beef Brisket (Print Version)

Tender, smoky beef brisket slow-cooked to perfection with a simple salt and pepper rub for authentic Texas BBQ flavor.

# What You’ll Need:

→ Brisket and Rub

01 - 10–12 lb whole beef brisket (packer cut, with both flat and point)
02 - 1/4 cup coarse kosher salt
03 - 1/4 cup coarse black pepper
04 - 2 tbsp paprika (optional, for color)
05 - 2 tbsp garlic powder (optional)

→ For Smoking

06 - Hardwood chunks or chips (oak, hickory, or mesquite preferred)
07 - Water for smoker pan

# How to Make It:

01 - Trim the brisket, leaving about 1/4 inch of fat on top. Remove any silver skin and large hard fat deposits.
02 - Mix the salt, pepper, paprika, and garlic powder (if using) to create the rub. Season the brisket generously on all sides with the rub. Let sit at room temperature while preparing the smoker.
03 - Preheat the smoker to 225°F (107°C), using your choice of hardwood for authentic smoky flavor. Place a water pan in the smoker to maintain moisture.
04 - Place the brisket fat-side up on the smoker grates. Smoke for about 6 hours, or until the internal temperature reaches around 165°F (74°C). Wrap the brisket tightly in butcher paper or heavy-duty foil. Return it to the smoker.
05 - Continue smoking until the internal temperature reaches 195–203°F (90–95°C), about another 4–6 hours. Remove from smoker and let the brisket rest, wrapped, in a cooler or warm oven for at least 1 hour before slicing.
06 - Slice against the grain and serve with your favorite BBQ sauce, if desired.

# Additional Tips::

01 -
  • Authentic Texas-style BBQ flavor achievable in your own backyard
  • Impressive centerpiece for gatherings that feeds a crowd of 12
  • Simple ingredients let the meat's natural flavor shine through
  • Most of the cooking time is hands-off letting your smoker do the work
  • Results in that perfect combination of tender meat with a flavorful bark
02 -
  • This recipe produces authentic smokehouse flavor without artificial ingredients
  • Each brisket cooks differently depending on its exact size and fat distribution
  • The "stall" around 165°F is normal and can last several hours
  • Always slice against the grain for tenderness
  • Leftover brisket freezes beautifully for up to 3 months
03 -
  • Never rush the process temperature fluctuations from impatience lead to tough dry brisket
  • Smaller briskets under 8 pounds cook faster but often lack the impressive results of larger cuts
  • Inject particularly lean briskets with beef broth to improve moisture in the finished product

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