Go Back
–+ servings
A person using a large brisket knife to slice into a partially sliced, fully cooked beef brisket flat on a cutting board.

Texas-Style Smoked Brisket

Course: Main Dish
Cuisine: BBQ / Southern
Prep Time: 20 minutes
Cook Time: 9 hours
Chill and Rest (after smoking): 12 hours
Total Time: 21 hours 20 minutes
Servings: 6
Calories: 633kcal
Author: Kris Longwell
This Texas-Style Smoked Brisket is slow-cooked to tender perfection with rich, smoky flavor and a beautiful bark. It’s authentic Texas BBQ at its best—perfect for weekend cookouts and even better served with Easy Homemade BBQ Sauce on the side.
Print Recipe

Equipment

Ingredients

Instructions

  • Sprinkle the salt all over the brisket. Place on a rack on a baking sheet and chill in the fridge for at least one hour, preferably 12 to 24.
    4 lb brisket, Kosher salt
  • Mist the beef with a little water and liberally sprinkle the beef rub all over the brisket (you may not use an entire cup of rub).
    water, 1 cup beef rub
  • Prepare your smoker and heat it to 225°F, preferably with a water pan on the bottom grate. Add about 4 ounces of wood chips. Place the brisket in the smoker with a digital thermometer inserted in the thickest part of the meat. Smoke until you hit the stall, which is usually between 150 and 160°F. Once you're at a consistent temperature for at least 30 minutes, you'll know you've hit the stall. It usually takes a few hours to reach the stall.
  • Carefully remove the brisket from the smoker, close the door, and quickly wrap it tightly in two large pieces of heavy-duty aluminum foil. Place back in the smoker (with digital thermometer in the same location as before), and cook until 195 to 203°F is reached. This usually will take another 8 to 10 hours.
  • Place a towel in a cooler and carefully transfer the brisket, still wrapped in foil, into the cooler. Gently wrap the towel over the top of the brisket and close the lid of the cooler. Let it rest for 1 to 4 hours. It will stay plenty warm during this time.
  • Remove the brisket from the foil and cut slices against the grain. Serve at once, with BBQ on the side, if desired.
    2 cups BBQ sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Keep your smoker steady at 225°F–250°F for tender, smoky brisket. Oak wood delivers that classic Texas BBQ flavor.
  • We rely on our Smokin’ Tex Electric Smoker for consistent results—use Discount Code LOON10 for 10% off your entire order at Smokin’ Tex.
  • Always rest the brisket 30–60 minutes before slicing to let the juices redistribute.
  • Storage: Refrigerate leftovers in an airtight container with a little broth or cooking juices for up to 4 days, or freeze for up to 3 months.
  • Reheating: Warm gently in the oven at 250°F, covered, until heated through to keep the meat moist and tender.

Nutrition

Calories: 633kcal | Carbohydrates: 39g | Protein: 63g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 187mg | Sodium: 1221mg | Potassium: 1219mg | Fiber: 1g | Sugar: 32g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 6mg