Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more affordable for BBQ.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

Trim the brisket, leaving a quarter inch of fat on the fat side and removing some silver skin from the meat side.

Coat the brisket with equal parts salt and black pepper on both sides.

Let the brisket sit at room temperature for about an hour while preparing the smoker.

Preheat the smoker to 250°F (121°C) using pecan wood for smoke.

Place the brisket in the smoker with the point end towards the heat source.

Smoke the brisket for about 5 to 6 hours until it reaches the right color.

Wrap the brisket in red butcher paper after 5 hours of smoking.

Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 200°F (93°C).

Cooking Techniques

Equipment Needed

Spice Level: