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)

2-pound brisket
1/4 cup coarse kosher salt
1/4 cup coarse black pepper
1 cup beef broth (for spritzing)

Preparing the Brisket
Pat the 2-pound brisket dry with paper towels. Generously season all sides with ¼ cup coarse kosher salt and ¼ cup coarse black pepper, pressing the seasoning into the meat to form a simple Texas-style bark. Let the brisket sit at room temperature for about 30–45 minutes before cooking, or refrigerate uncovered for several hours (or overnight) for deeper seasoning.

Preheating and Setup
Preheat your smoker or grill to 225–250°F, setting it up for indirect heat. If using a smoker, choose a wood like oak, hickory, or mesquite for a classic flavor.

Smoking the Brisket
Place the brisket on the smoker fat-side up or down depending on your heat source, and cook low and slow. After the first hour, begin spritzing the brisket lightly with 1 cup beef broth every 45–60 minutes to keep the surface moist and help develop a flavorful bark.

Monitoring and Wrapping
Continue smoking until the brisket reaches an internal temperature of around 165°F and has developed a dark crust, typically after 3–5 hours. At this point, you can wrap it in butcher paper or foil to help push through the stall and retain moisture.

Finishing the Cook
Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of about 195–203°F and feels tender when probed.

Resting and Serving
Remove the brisket from the smoker and let it rest, wrapped, for at least 30–60 minutes to allow the juices to redistribute. Slice against the grain and serve warm.