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 the brisket, removing any large pieces of excess fat, leaving about 1/4 inch of fat cap on one side. Combine the coarse kosher salt and coarse black pepper to create a simple Texas-style rub. 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.
Preheat the Pellet Grill: Preheat your pellet grill to 225°F. Ensure that you have enough pellets in the hopper for a long smoking session, and use a hardwood pellet such as oak, hickory, or mesquite for the best flavor.
Smoking the Brisket: Place the brisket on the grill, fat side up. Insert a meat thermometer probe into the thickest part of the brisket to monitor the internal temperature. 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.
Wrapping the Brisket: 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.
Finishing the Cook: 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.
Tips for Success:
Patience is Key: Smoking brisket is a low and slow process. Plan for plenty of time to ensure the meat becomes tender and flavorful.
Consistent Temperature: Try to maintain a consistent temperature throughout the smoking process to achieve the best results.
Resting: Do not skip the resting step, as it is crucial for ensuring the brisket is juicy and tender.
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.
