Sunday, January 16, 2022
  • Smoking
  • Sign Up
    Home Beef The Perfect Texas Style Smoked Brisket

    The Perfect Texas Style Smoked Brisket

    Get Ready for the Best Texas Brisket Recipe Online!

    Are you ready for the seriously awesome Butcher Paper BBQ Brisket Method?  We are so let’s get started now!

    It’s time to throw a whole packer brisket on some smoke – and get some delicious Texas Brisket!

    Make sure you don’t miss the key to perfection and this beef brisket at the 6:45 mark in the video below.  Its the sure fire way to a perfect Texas Style Brisket every time!

    Start watching the step by step process in the video below now!

    10 Steps to the Perfect Texas Brisket

    For this Texas Brisket smoke, I’m starting with a full packer brisket. That means it has the flat and point still connected.

    You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the flat and point. This fat won’t render during cooking and it helps the Texas brisket lay flat which helps with uniform cooking.

    Texas Brisket Recipe

    I’m giving this brisket the Texas Treatment… a simple mix of Kosher Salt and Corse Black Pepper is all you need.

    I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside with a good dose. Let the brisket rest on the counter while the pit comes up to temp.

    Texas Brisket Recipe

    For Texas brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this cook but any cooker can be set up to cook indirectly.

    Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer – check it out here>> in the video above) to monitor grate temperature throughout the cook. It’s the best way to know exactly where the meat is cooking, and you can’t always go by dial temp alone.

    Once the smoker is stabilized, place the Texas brisket fat up on the cooking grate and close the lid. Traditionally Texas-style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.

    Throw a few chunks on the fire and kick back for a while. There’s no need to open the pit just add fuel and wood as needed to hold the smoker steady at 250⁰.

    Texas Brisket Recipe

    After 5 hours, the outside of the brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.

    In Texas, many of the pit masters use Red Butcher Paper to wrap briskets instead of aluminum foil, so I had to give it a try. The butcher paper allows some of the moisture to escape and prevents the brisket from steaming which produces a better crust (bark).

    Tear off 2 big strips of butcher paper and lay them crossways on the table. Place the brisket in the middle and wrap with the first layer of paper flipping the brisket.

    Bring the next layer up and over and tuck in the sides best you can. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.

    Texas Brisket Recipe

    Monitoring the internal temperature of the meat is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours. You can’t rush perfection!

    Once the alarm sounds at 200⁰ the brisket is ready to come off the pit. You can double check the internal temp just to make sure it feels soft. For brisket, you should feel almost no resistance when you stick it with a probe – like your sticking butter!

    Texas Brisket Recipe

    Place the brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.

    The rest gives the brisket time to stop cooking and reabsorb some moisture. If you cut into it right away, it will be dry; so whatever you do don’t skip the 2-hour rest.

    Texas Brisket Recipe

    For serving brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain.

    Texas Brisket Recipe

    Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!

    Texas Brisket Recipe


    What do you think? Are you ready?  Get started now!

    via Texas Brisket Recipe – Smoked Brisket Recipe


    Please enter your comment!
    Please enter your name here

    I accept the Privacy Policy

    Must Read


    Moist Brisket Beer Mop Sauce

    Want a beef brisket that is so moist and tender that it falls apart with just a fork? If that's what you are looking for,...