🔥 The Ultimate Texas Smoked Brisket Recipe | Tender, Juicy, and Flavor-Packed

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used for similar smoked dishes.

Prepare the brisket by applying a salt brine (liberally salt the brisket and refrigerate for 12 to 24 hours).

Moisten the brisket with a little water to help the rub stick.

Mix the rub ingredients: 3 tablespoons black pepper, 1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon onion powder, 3 teaspoons chili powder, 2 teaspoons dry mustard, and 2 teaspoons garlic powder.

Liberally apply the rub to the brisket.

Prepare the electric smoker by filling a pan with water to create steam.

Place the wood chips (4 oz of hickory) in the smoker's wood box.

Put the brisket in the smoker fat side down.

Set the smoker to 225°F.

Insert a digital thermometer into the thickest part of the brisket.

Monitor the internal temperature until it reaches around 150°F to 160°F (the stall).

Wrap the brisket tightly in heavy-duty aluminum foil to expedite the stall.

Cooking Techniques

Equipment Needed

Spice Level: