Texas Style Smoked Brisket
A mouthwatering Texas-style smoked brisket, seasoned with a simple rub and slow-cooked to perfection on a pellet grill.
This Texas-style smoked brisket recipe features a simple yet flavorful rub of coarse kosher salt and black pepper, creating a perfect crust on the tender meat. Slowly cooked on a pellet grill with regular spritzing of beef broth, the brisket absorbs a rich smoky flavor while staying moist and juicy. After a crucial resting period, the brisket is sliced thin and served with your favorite barbecue accompaniments, offering a truly authentic barbecue experience.
Servings
4-6
Prep Time
45 minutes
Cook Time
6-8 hours (including smoking and wrapping)
Total Time
7-9 hours (including resting time)
Ingredients
- 2-pound brisket
- 1/4 cup coarse kosher salt
- 1/4 cup coarse black pepper
- 1 cup beef broth (for spritzing)
Instructions
Preparation
Trim brisket, leaving about 1/4 inch of fat on one side. Mix coarse kosher salt and black pepper for a simple rub. Generously coat brisket with rub, pressing it in. Let brisket rest at room temperature for 30 minutes while preparing the grill.
Preheat the Pellet Grill
Preheat grill to 225°F. Use hardwood pellets (oak, hickory, or mesquite) for best flavor.
Smoking the Brisket
Place brisket on the grill, fat side up. Insert a thermometer into the thickest part. Smoke at 225°F, spritzing with beef broth every hour. Smoke for 4-5 hours until internal temperature reaches 165°F.
Wrapping the Brisket
Once brisket reaches 165°F, wrap it tightly in butcher paper or foil. Return wrapped brisket to the grill.
Finishing the Cook
Continue cooking until internal temperature reaches 195-200°F (about 2-3 more hours). Brisket should be tender with a slight jiggle when pressed.
Resting
Remove brisket and let rest, still wrapped, for at least 30 minutes.
Slicing and Serving
Slice against the grain into thin pieces.
Tips for Success
Patience: Smoking brisket is a slow process; plan accordingly.
Consistent Temperature: Keep grill temperature steady for best results.
Resting: Don’t skip the rest—it’s crucial for juicy, tender brisket.
Prepare a mix of coarse kosher salt and coarse black pepper.
Trim the brisket, removing any large pieces of excess fat, leaving about 1/4 inch of fat cap on one side.
Generously coat the entire brisket with the salt and pepper rub, pressing it into the meat to ensure it adheres well. Let the brisket sit at room temperature for about 30 minutes while you prepare the grill.
Place the brisket on the grill, fat side up.
Smoke the brisket at 225°F, spritzing with beef broth every hour to keep it moist and enhance the flavor. This process can take about 4-5 hours, depending on the size of the brisket and the consistency of the grill’s temperature. Continue smoking until the internal temperature of the brisket reaches 165°F. This is the point at which the meat has absorbed enough smoke flavor.
Once the brisket reaches 165°F, remove it from the grill and wrap it tightly in butcher paper or aluminum foil. This helps to retain moisture and prevent the brisket from drying out during the remainder of the cooking process. Return the wrapped brisket to the grill.
Continue cooking the wrapped brisket until the internal temperature reaches 195-200°F. This can take an additional 2-3 hours. The exact time will vary based on the thickness and size of the brisket. Use a meat thermometer to check the temperature. The brisket should be tender and have a slight jiggle when pressed.
Resting: Once the brisket reaches the desired internal temperature, remove it from the grill and let it rest, still wrapped, for at least 30 minutes. This allows the juices to redistribute throughout the meat, resulting in a moist and tender brisket.
Slicing and Serving: After resting, unwrap the brisket and place it on a cutting board. Slice against the grain into thin slices.
