Texas-Style Smoked Brisket
Texas-Style Smoked Brisket
**Prep Time:** 20 minutes
**Cook Time:** 10-14 hours
**Rest Time:** 1 hour
**Total Time:** 12-16 hours
**Servings:** 10-12
## **Ingredients:**
- 1 whole beef brisket (10-14 lbs)
- ¼ cup kosher salt
- ¼ cup coarse black pepper
- 2 tablespoons garlic powder (optional)
- 2 tablespoons paprika (optional)
- 1 cup yellow mustard or olive oil (for binding)
- Wood chips or chunks (oak, hickory, or mesquite)
## **Instructions:**
### **1. Prepare the Brisket**
1. Trim excess fat, leaving about **¼ inch** of the fat cap for moisture.
2. Rub a thin layer of mustard or olive oil over the brisket to help the seasoning stick.
3. Mix salt, black pepper, garlic powder, and paprika, then coat the brisket evenly with the rub.
### **2. Preheat the Smoker**
1. Set up a smoker for **225°F (107°C)** with indirect heat.
2. Add wood chunks for a steady smoke (oak is the traditional Texas choice).
### **3. Smoke the Brisket**
1. Place the brisket fat-side up on the smoker grate.
2. Smoke for **6-8 hours** until the internal temperature reaches **165°F (74°C)**.
3. Wrap the brisket tightly in butcher paper or aluminum foil to retain moisture.
### **4. Finish Cooking**
1. Continue smoking for **4-6 more hours** until the internal temperature reaches **200-205°F (93-96°C)**.
2. Remove from the smoker and let it rest for at least **1 hour**, still wrapped, to allow juices to redistribute.
### **5. Slice & Serve**
1. Slice against the grain into **¼-inch** thick pieces.
2. Serve with barbecue sauce, pickles, and white bread for an authentic Texas experience.
**Serving Suggestions:**
Pair with **coleslaw, baked beans, cornbread, or mac and cheese** for the ultimate BBQ feast.
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