How To Make Texas Smoked Brisket Properly

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

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

Pick a well-marbled brisket that is USDA prime and evenly shaped.

Trim about 1/4 inch (6 millimeters) off the fat cap on both sides of the brisket.

Prepare a rub with 3 grams kosher salt per pound of brisket, 9 grams garlic powder, 17 grams sweet paprika, 6 grams mustard powder, and 4 grams black pepper.

Rub the mixture all over the brisket, ideally 12 to 24 hours in advance.

Preheat the smoker to a temperature of 225°F (107°C) or 265°F (130°C).

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

Smoke the brisket until it reaches an internal temperature of 155°F (68°C).

Double wrap the brisket in aluminum foil with 78 milliliters of beef or chicken broth.

Place the wrapped brisket back in the smoker and continue cooking until it reaches 200°F (93°C).

Remove the brisket from the smoker and let it rest in the foil for 45 minutes to an hour before slicing.

Slice the brisket against the grain, separating the point and flat if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary