REAL Texas Brisket Recipe (Cooked by a Texan)

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Trim the brisket, leaving about 1/8 to 1/4 inch of fat on the bottom.

Use a sharp knife to remove any excess fat and smooth out the brisket for an aerodynamic shape.

Round the edges of the brisket for easier slicing later.

Flip the brisket and trim the bottom side as well, ensuring a smooth surface.

Season the brisket with salt and pepper, using a 60/40 ratio of pepper to salt, and a hint of garlic.

Apply mustard to the brisket before seasoning, which is a traditional Texas method.

Smoke the brisket at 250 to 275 degrees Fahrenheit.

Initially place the brisket meat side up for smoke flavor, then flip it fat side up after achieving desired color.

Spritz the brisket with water at the hour mark to keep it moist and help the smoke adhere.

After 2 hours and 15 minutes, flip and rotate the brisket, then continue smoking until it reaches a probe tender temperature of about 203 degrees.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary