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Texas Style Brisket sliced and served on live edge wooden board.
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5 from 1 vote

Texas Style Smoked Brisket

Texas Style Smoked Brisket gets trimmed, covered in salt and pepper, and smoked with Post Oak wood chunks until perfectly cooked and served.
Prep Time20 minutes
Cook Time9 hours
Total Time9 hours 20 minutes
Course: Main
Cuisine: American, Southern
Servings: 15 servings
Calories: 207kcal
Author: Jeremy Klae

Ingredients

  • 1 Whole Packer Brisket - trimmed and split
  • ½ Cup Kosher Salt
  • ½ Cup Black Pepper

Instructions

  • 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!

Notes

  • Wrapping the brisket in peach butcher paper is essential to keeping the bark you worked so hard to achieve. I don't recommend using foil, as you will lose that bark.
  • Using peach butcher paper to wrap does not speed up the cooking but ensures your brisket doesn't get too much smoke. It does help to slightly steam the brisket without losing texture or drying out the meat.
  • I highly recommend using Post Oak wood chunks for an authentic Texas BBQ flavor. However, pecan works great as well, and you can always mix a little cherry in there, too.
  • Splitting the point from the flat prior to cooking allows you to smoke each side to the proper temperature. This ensures the juiciest brisket all the way through.

Nutrition

Calories: 207kcal | Carbohydrates: 5g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 3870mg | Potassium: 505mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 43IU | Calcium: 43mg | Iron: 3mg