Texas BBQ Brisket


Texas BBQ Brisket is a quintessential dish in American barbecue culture, revered for its tender, smoky, and flavorful meat. Originating from the Lone Star State, this slow-cooked masterpiece involves seasoning a beef brisket with a dry rub, smoking it low and slow over wood for hours, and finishing it with a mouthwatering bark. Whether served as the star of a backyard barbecue or enjoyed at a renowned Texas barbecue joint, Texas BBQ Brisket is a culinary delight cherished by meat lovers everywhere. In this guide, we’ll explore how to prepare this iconic dish, featuring key ingredients, cooking techniques, and tips for success.

Video instructions available below 👇


For the Dry Rub:

  • 1/4 cup coarse salt
  • 1/4 cup black pepper
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper (optional)

For the Brisket:

  • 1 whole beef brisket, preferably prime grade, about 10-12 pounds
  • Wood chips or chunks for smoking (such as oak, hickory, or mesquite)


  • Prepare the Brisket:
  • Trim excess fat from the surface of the brisket, leaving a thin layer to render during cooking.
  • Score the fat cap in a crosshatch pattern to help the seasoning penetrate the meat.
  • Season with Dry Rub:
  • In a small bowl, combine all the dry rub ingredients until well mixed.
  • Generously season the entire surface of the brisket with the dry rub, pressing it into the meat to adhere.
  • Preheat the Smoker:
  • Preheat your smoker to a temperature of 225°F to 250°F (107°C to 121°C), using wood chips or chunks for smoke flavor.
  • Smoke the Brisket:
  • Place the seasoned brisket on the smoker grates, fat side up, and close the lid.
  • Maintain a consistent temperature throughout the cooking process, adding more wood chips or chunks as needed to maintain a steady smoke.
  • Monitor and Adjust:
  • Smoke the brisket low and slow, allowing it to cook for about 1 hour per pound of meat, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C).
  • During the smoking process, periodically check the temperature of the smoker and the internal temperature of the brisket, adjusting vents or adding fuel as needed to maintain consistent heat.
  • Rest and Slice:
  • Once the brisket reaches the desired temperature, remove it from the smoker and let it rest on a cutting board for at least 30 minutes, tented loosely with foil.
  • Slice the brisket against the grain into thin slices, and serve immediately with your favorite barbecue sauce, pickles, onions, and white bread.

Tips for Success

  • Use a high-quality beef brisket, preferably prime grade, for the best flavor and tenderness.
  • Allow enough time for the brisket to cook low and slow, as rushing the process can result in tough meat.
  • Maintain a steady temperature in your smoker throughout the cooking process to ensure even cooking and optimal smoke absorption.
  • Let the brisket rest after cooking to allow the juices to redistribute and the meat to become more tender.
  • Slice the brisket against the grain to maximize tenderness and ensure a perfect bite every time.



Texas BBQ Brisket is a culinary masterpiece that epitomizes the art of American barbecue. From its perfectly seasoned crust to its juicy and tender interior, this slow-smoked delight is a true labor of love that’s worth every minute of preparation. By following this guide and incorporating the suggested ingredients, instructions, and tips, you can create a mouthwatering Texas BBQ Brisket that will impress friends, family, and barbecue aficionados alike. So fire up the smoker, savor the aroma of wood smoke, and enjoy the rich flavors of this iconic Texas dish that’s sure to become a favorite at your next barbecue gathering.

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