Texas-Style Beef Brisket

March 30, 2026 Prep: 30min Cook: 720min 12 servings Hard
Texas-Style Beef Brisket

In Texas, brisket is king. This is barbecue in its purest form — just beef, salt, pepper, smoke, and time. A lot of time. The reward is meat so tender it pulls apart at a touch, with a deeply flavored bark and a beautiful smoke ring.

Ingredients

  • 1 whole beef brisket (5-6kg), packer cut
  • 1/4 cup coarse black pepper
  • 1/4 cup kosher salt
  • 2 tablespoons garlic powder
  • Oak or hickory wood for smoking
  • Yellow mustard (as binder)
  • Beef tallow or butcher paper for wrapping

Nutrition Facts

380
Calories
42g
Protein
2g
Carbs
22g
Fat

Instructions

  1. 1
    Trim the brisket, leaving about 6mm of fat on the fat cap. Remove any hard pieces of fat.
  2. 2
    Apply a thin layer of yellow mustard as a binder. Season generously with salt, pepper, and garlic powder.
  3. 3
    Set smoker to 110°C (225°F) using oak or hickory wood.
  4. 4
    Place brisket fat-side up on the smoker. Insert a probe thermometer into the thickest part of the flat.
  5. 5
    Smoke for approximately 6-8 hours, spritzing with apple cider vinegar every hour after the first 3 hours.
  6. 6
    When the bark is set and the internal temperature reaches 75°C (165°F), wrap tightly in butcher paper.
  7. 7
    Continue cooking until the internal temperature reaches 96°C (205°F) and the probe slides in like butter.
  8. 8
    Rest the wrapped brisket in a cooler for at least 1 hour, up to 4 hours. Slice against the grain and serve.
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