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
Prep the Brisket
Trim the brisket, leaving about ¼ inch of fat. Mix kosher salt and black pepper into a simple rub, then coat the brisket generously, pressing it into the meat. Let rest at room temperature for 30 minutes.
Preheat the Smoker
Preheat smoker or pellet grill to 225°F. Use oak, hickory, or mesquite wood for best flavor.
Smoke the Brisket
Place brisket on the grill, fat side up. Insert a thermometer probe into the thickest part. Smoke at 225°F, spritzing with beef broth every hour, for 4–5 hours or until internal temperature reaches about 165°F.
Wrap & Finish Cooking
Wrap brisket tightly in butcher paper or foil. Return to the grill and continue cooking until internal temperature reaches 195–200°F, about 2–3 more hours. Brisket should feel tender with a slight jiggle when pressed.
Rest the Brisket
Remove from the grill and let rest, still wrapped, at least 30 minutes.
Slice & Serve
Unwrap and slice brisket against the grain into thin pieces. Serve hot with your favorite barbecue sides.
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.
