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Three sliced of texas style smoked brisket served on a live edge wood board.

SMOKED BRISKET: Texas Style Recipe

Texas Style Smoked Brisket is one of the most amazing things you’ll ever eat. The beefy flavor shines in this tender, melt-in-your-mouth, low-and-slow brisket recipe. And this recipe will not disappoint. The wood used is essential, as are the temperatures, techniques, and seasonings. So follow along, and you’ll be a Texas Pitmaster in no time!

Smoked Brisket Recipe


Whole Beef Brisket: Grab a Packer Brisket from your local grocery store. A Packer Brisket is a fancy name for a Whole Brisket. More on this part later!

Kosher Salt: A coarse kosher salt is a must for this Smoked Brisket. A simple two-part mix is all it takes for a texas style brisket.

Black Pepper: Ground black pepper is the second part of the mix. But the ratios are even. I like to add half a cup of kosher salt and half a cup of ground black pepper to a shaker for this brisket. I don’t use it all, but it works well for many other recipes.

Wood: Post-Oak wood Chunks are an absolute must for this to be a traditional Texas Style Brisket recipe. Trust me; I’ve used Pecan, which I prefer for ribs and pork butt. Not Brisket!

Charcoal: Make sure to use all-natural lump charcoal. They burn slowly and create extra clean smoke that you’ll need/want on your brisket.


Preparing the Brisket

Begin by prepping the brisket. There are a couple of essential steps for the brisket to cook perfectly.

Be sure to trim any significant portions of fat off of the brisket. Be sure to leave a thin layer in certain areas, but the most important thing is to get to a point where there is a clear separation between the point and the flat.

Once you’ve reached that point of trimming, separate the two sections using a sharp knife.

Next, season the entire brisket with kosher salt and black pepper. I use a shaker with 1/2 cup of salt and 1/2 cup of pepper to get it evenly seasoned. Make sure every inch of that brisket is covered.

Smoker Set Up for Texas-Style Brisket

Now, let the brisket rest while you bring your smoker to temp. I use the Big Green Egg, but any other brand or style of smoker will work for this recipe.

If you’re using a Kamado Style Smoker, fill it with all-natural lump charcoal and start the fire.

Once you’ve got the fire going, add 4-5 medium to large-sized Post-Oak Wood Chunks.

Place your deflection plate in the smoker and then the grate. Allow the smoker to heat up to 250°f at the grate. To measure this, use a wireless thermometer that will allow you to track the smoker’s and the meat’s heat simultaneously. If you don’t already have one, it’s well worth the investment, but of course, you can also follow the dome temp if you don’t have time to get your thermometer.

How to Smoke a Brisket

Sliced Brisket with a butcher knife on a live edge wood block.

As soon as the smoker hits the desired temp and the smoke rolls with a light blue hue, it’s time to put the brisket on the smoker.

Place the Brisket Point, fat side up, in the back, and the Flat in the front of the smoker. The hottest portion of a Kamado Style Smoker is always in the back, so you’ll want the thickest part of the meat where the most heat is rolling through. Also, ensure that both the point and flat are fat side up. As that fat renders down, it soaks through the brisket, leaving you with extremely tender meat.

Allow the brisket to smoke for about 4-5 hours or until it becomes a dark burgundy with a nice bark built up.

At this point, wrap each half of the brisket in peach butcher paper and place them back in their positions on the smoker, still sitting fat side up.

Using a wireless thermometer, probe the thickest part of the flat. You’re looking for an internal temperature of 200°f in both the flat and the point. Be prepared for another 3-4 hours for the remainder of this cook.

This is the part where separating the two sections becomes so essential. Once the flat has hit the desired internal temperature, remove it from the smoker and place it in a cooler, electric smoker, or oven, depending on how soon you plan on serving it. More on that later.

Now watch the internal temperature on the point and pull it off the smoker as soon as it hits 200°f as well. This is usually about an hour or two after you’ve removed the flat.

How to Rest and Hold a Smoked Brisket

If you plan on serving the Smoked Brisket within a few hours of it being pulled off the smoker, then placing it in a cooler with some towels surrounding it is the best holding option. This is called the resting period, which is essential. The brisket should rest for at least two hours to soak some of the juices back in. If it’s sliced immediately, it will be dry, and all that work was for nothing.

There will be some cooks that don’t go as expected. Sometimes they will take longer; others, the brisket will be done way ahead of time. My advice is always to leave yourself plenty of time. If you’ve hit the internal temp and need to hold the brisket, I recommend placing it in an electric smoker at 150°f to hold it until it’s ready to serve. Be sure to keep the data side up and keep it wrapped in its internal temperature.

In Conclusion

Texas Style Smoked Brisket is the best and can be used in many ways. Of course, you can eat it sliced, chopped, or cubed burnt ends or use it in other recipes.

While I love brisket as the main dish, I also love it in brisket tacos, brisket enchiladas, brisket hash, and mixed in with charro beans, baked beans, or even in queso.

If you love this Texas Style Smoked Brisket recipe, you should also check these out!

I hope your brisket is the best you’ve ever had or made. If you have any questions or concerns, please don’t hesitate to ask in the comments below.

I appreciate you stopping by Chicken Fried Kitchen and, as usual…

Happy Cooking!


Texas Style Smoked Brisket

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Recipe by Chicken Fried Kitchen Course: MainCuisine: American, SouthernDifficulty: Intermediate




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Texas Style Smoked Brisket gets trimmed, covered in salt and pepper, and smoked with Post Oak wood chunks until perfectly cooked and served.


  • 1 1 Whole Packer Brisket – trimmed and split

  • 1/2 Cup 1/2 Kosher Salt – see note

  • 1/2 Cup 1/2 Black Pepper – see note


  • Trim any significant portions of fat off of the brisket.
  • Separate the point from the flat using a sharp knife.
  • Season the entire brisket with kosher salt and black pepper.
  • Prepare the smoker to 250°f using All-Natural Lump Charcoal and about 4-5 chunks of Post Oak Wood.
  • Once the smoker has come to temp, place the brisket point on the back side and the flat at the front, both fat side up. Close the lid and smoke the brisket until it becomes a dark burgundy color and a nice bark has formed; about 5 hours.
  • Remove the brisket and wrap each piece in peach butcher paper.
  • Put the brisket back on the smoker in the same positions, still fat side up.
  • Using a wireless meat and smoker thermometer, probe the brisket flat in the center about halfway through.
  • Once the flat has become an internal temperature of 200°f remove the flat from the smoker placing it in a cooler, surrounded by towels, in an electric smoker, or in the oven, depending on when you’re serving the brisket. (See Notes)
  • Rest for at least two hours or hold between 150°f-170°f. I prefer to stay as close to 150° as possible, so I opt to put my brisket, fat side up, in an electric pellet smoker without any pellets.
  • Slice, Chop, Cube, and serve as you wish!


  • Mix Salt and Pepper into one shaker to evenly coat the brisket.

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