• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sunday Supper Movement logo
  • Home
  • About
    • Contact Us
    • Sunday Supper Pledge
    • Family Foodie TV
  • Browse Recipes
    • Instant Pot Recipes
    • Appetizers & Snacks
    • Dinner Ideas
    • Side Dishes
    • Desserts
  • Holiday Recipes
  • Cooking Chart
  • Newsletter
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • The Sunday Supper Pledge
  • Holiday Recipes
  • Cooking Chart
  • Newsletter
  • Media
  • Contact Us
  • Follow us on social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Dinner Ideas » Texas Brisket

    Texas Brisket

    Published: Oct 24, 2023 Modified: Oct 31, 2023 by Isabel Laessig

    Share
    Pin
    Share

    This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

    Jump to Recipe

    Smoking beef brisket at home does not have to be intimidating! My recipe for Texas Smoked Brisket is an easy process anyone can tackle. Before you know it, you’ll be enjoying mouthwatering, juicy smoked brisket that will leave everyone craving seconds!

    sliced beef brisket on a plate with sauce poured over top
    Jump to:
    • Smoked Brisket
    • Smoked Brisket Recipe Ingredients
    • How to Trim a Brisket
    • How to Smoke a Brisket
    • Tips for Smoking Brisket
    • How Long to Smoke a Brisket
    • How Much Brisket Per Person
    • How to Reheat Texas Beef Brisket
    • Freezing Smoked Brisket
    • Smoked Brisket Recipe FAQ
    • Oven Smoked Brisket
    • Smoker Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    Smoked Brisket

    Smoked brisket is my top choice of all smoked meats and the number one thing I order whenever I go out for BBQ. It’s tender, bursting with flavor, and most importantly, so juicy. The “difficult” part is being patient while the brisket smokes low and slow, but the reward is well worth the wait!

    You can enjoy the taste of a high-quality BBQ Texas brisket right from the comfort of your own backyard! With plenty of experience smoking brisket, I can say it’s easier than you might think. If you’ve been warned not to even try, trust me: you can do it.

    If you don’t have a smoker, you can still enjoy juicy brisket with my recipe for Slow Cooker Brisket. Check it out!

    slices of beef brisket on a cutting board

    Smoked Brisket Recipe Ingredients

    • Whole Beef Brisket flat
    • Wagyu Tallow (substitute: olive oil or mustard)
    • Black Pepper
    • Kosher Salt
    • Paprika
    • Garlic Powder
    • Apple Cider Vinegar

    Foodie Tip: Keep in mind that the brisket needs to rest overnight in the fridge before smoking!

    smoked beef brisket ingredients

    How to Trim a Brisket

    If you’re buying a whole beef brisket, it might require some fat trimming. To trim the brisket, make sure you have these items on hand:

    • A sharp knife
    • A large, sturdy cutting board – it needs to fit your brisket
    • Optional: Food-safe gloves for handling raw meat

    Ready to trim your brisket? Here are the steps to follow:

    1. Optional: Lay your brisket fat side-down and pat dry with a paper towel. Gently trim the thin, silvery membrane from the underside of the meat (known as the silver skin).
    2. Locate the large fat area close to the point cut of the brisket, which has a triangular shape. Raise the fat piece and use your knife to carefully trim underneath, separating it from the meat. Once you’ve trimmed off the excess fat, leveling it with the rest of the brisket, you’ve successfully completed this portion.
    3. Carefully trim any extra fat from the sides, making sure not to cut too much or lose any meat. Keep the brisket looking evenly shaped.
    4. Turn the brisket over, with the fat cap on top. With your knife, thin down the fat cap to about half an inch. Be cautious not to overdo it; one side may require less trimming than the other.

    How to Smoke a Brisket

    1. If needed, follow my guide above to trim any excess fat off the brisket (seen above). The amount of fat can vary depending on the cut, so you may not need to do this.
    2. Evenly sprinkle salt over the entire brisket and set it on a cooling rack.
    3. Refrigerate the meat, uncovered, for 8-12 hours or overnight.
    4. After your brisket has chilled in the refrigerator, begin preheating your pellet smoker to 225°F.
    5. Evenly distribute the Wagyu tallow all over your brisket, rubbing it in thoroughly.adding wagyu tallow to brisket
    6. In a small bowl, combine pepper, the remaining salt, paprika, and garlic powder and mix well. Sprinkle the brisket rub all over and rub it on until the brisket is fully covered. seasoning brisket
    7. Fill a spray bottle with apple cider vinegar and keep it within reach of the smoker while cooking.
    8. Place the brisket inside the smoker, fat side down, and smoke for 4-6 hours, or until the internal temperature reaches 165°F. Spray the brisket with apple cider vinegar every hour. beef brisket on the smoker
    9. After the brisket hits 165°F (use a meat thermometer), remove it from the smoker and tightly wrap it in aluminum foil or peach butcher paper.
    10. Return the brisket to the smoker for an additional 4-6 hours, or until the internal temp reaches 205°F.
    11. Let the brisket rest for a minimum of 10 minutes, but no longer than 2 hours. Carefully slice the brisket against the grain after resting, serve, and enjoy your Texas-style brisket! I love pairing mine with my homemade sweet barbecue sauce.whole beef brisket after smoking

    Tips for Smoking Brisket

    • Start with choosing a quality whole-packer brisket cut. Look for good marbling throughout the brisket, as fat adds flavor and moisture.
    • Trim any excess fat from the brisket, but avoid over-trimming. You still want some fat on the brisket.
    • Choose wood pellets that complement the flavor of beef. I like to use oak, hickory, pecan, cherry, or mesquite. It comes down to personal preference!
    • Help keep the brisket moist by spritzing it with apple cider vinegar every hour while it smokes.
    • After smoking, let your brisket rest for at least 10-20 minutes. This allows the juices to redistribute, resulting in a juicy brisket!

    How Long to Smoke a Brisket

    Brisket Weight after TrimmingSmoking Time at 225°F
    10 pounds or less8-10 hours
    11-12 pounds10-12 hours
    13-15 pounds12-14 hours
    16-20 pounds15-16 hours

    When smoking a whole brisket, you can expect it to take roughly 10 to 12 hours to cook. However, it may also take more or less time depending on the size of the cut.

    close up of sliced beef brisket

    How Much Brisket Per Person

    Account for about ½ to 1 pound of brisket per person. My 11-pound smoked beef brisket recipe feeds anywhere from 10 to 20 people, depending on serving size!

    How to Reheat Texas Beef Brisket

    If you end up with any brisket leftovers (sometimes I don’t, even though it’s huge – it’s that good!), they will last in the fridge for about 3-5 days when stored in an airtight container. Here’s how you can reheat them.

    • Reheating on the Smoker/Grill: Preheat your smoker or grill to a low temperature, around 225°F-250°F. Wrap any leftover brisket with foil and place on the smoker or grill for about 30-40 minutes for slices, or up to 2 hours for a whole brisket, occasionally basting with beef broth to keep it moist.
    • Reheating in the Oven: Preheat your oven to 325°F. Allow any remaining beef brisket to come to room temperature by placing it on a baking sheet for about 30 minutes. Drizzle any leftover juices from smoking, or beef broth, over the brisket to keep it juicy while reheating. Cover the pan of brisket with two layers of tin foil and tightly seal around the edges. Reheat slices of brisket for 20 minutes, and reheat a whole brisket for about 1 hour.
    • Reheating in the Microwave: Carefully slice any remaining beef brisket you may have and place it in a microwave-safe dish. Drizzle any leftover juices from smoking or beef broth over the brisket to keep it juicy while reheating. Cover the dish with a microwave-safe lid and heat in 30-second intervals until heated through.
    • Reheating on the Stove: Carefully slice any remaining brisket. Heat a skillet or pan over medium-low heat. Add the sliced brisket, and drizzle any leftover juices from smoking or beef broth over the brisket to keep it juicy while cooking. Cook for about 5-10 minutes, or until heated through.

    Freezing Smoked Brisket

    If you have any leftovers you need to freeze, first allow the brisket to cool. Wrap it tightly in foil, then add it to an airtight, freezer-safe container. Label with the freezing date and store for up to 6 to 12 months.

    Thaw overnight in the refrigerator before reheating following the above reheating instructions according to your preference.

    Smoked Brisket Recipe FAQ

    Do you smoke brisket fat side up or down?

    Smoke your beef brisket fat side down! This is important, as it leads to an evenly cooked brisket and helps trap moisture within the meat to keep it juicy and tender.

    When is beef brisket done?

    To know when your beef brisket is done, simply use a meat thermometer or probe and insert it into the brisket. You want your beef brisket to reach a temperature of 200-205 degrees before pulling from the smoker.

    What are the best wood pellets for smoking a brisket?

    When smoking a brisket, choose wood pellets that complement the flavor of beef, such as hickory wood chips, oak, pecan, cherry, or mesquite.

    slices of beef brisket laying on a wood cutting board

    Oven Smoked Brisket

    If you don’t have a smoker or a slow cooker (as in my Slow Cooker Brisket recipe), you can still make a delicious brisket in your oven. I don’t recommend using an 11-pound whole brisket for the oven due to how long of a cooking time such a large cut requires. Instead, use a 4 to 5 pound flat or point cut depending on your preference.

    1. Follow the instructions in the recipe card to trim, season, and refrigerate the brisket. After chilling, let it come to room temperature on the counter (this takes about 1 hour).
    2. Preheat oven to 300°F. Cover a roasting pan rack with two sheets of foil long enough to wrap around your cut of brisket. Place the brisket fat-side up on the foil, then wrap it loosely. There should be a little bit of space between the meat and the foil.
    3. Roast the brisket for 1 hour and 15 minutes per pound (about 5 hours or so for a 4-pound brisket, or 6 hours and 15 minutes for a 5-pound brisket).
    4. Once the brisket reaches an internal temperature of 185°F as read by a meat thermometer, unwrap the foil and roast it, uncovered, for an additional hour.

    Smoker Recipes

    • Smoked Chicken Wings
    • Smoked Chuck Roast
    • Smoked Ham
    • Smoked Pork Butt
    • Smoked Turkey

    📌 Pin it for later!

    Did you enjoy this page? Save it on Pinterest for later!

    Pin

    If you enjoyed the recipe, leave a comment and a rating below!

    📋 Recipe

    brisket sliced on a wood cutting board

    Texas Smoked Brisket

    Isabel Laessig
    Easily elevate your backyard BBQ game with my tender, juicy, and foolproof Texas Smoked Brisket recipe! Beginner-friendly!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr 30 minutes mins
    Cook Time 10 hours hrs
    Resting Time 8 hours hrs
    Total Time 19 hours hrs 30 minutes mins
    Course Main Dish
    Cuisine American
    Servings 12 servings
    Calories 680 kcal

    Equipment

    • Smoker
    • Aluminum foil
    • Meat thermometer
    • Small bowl for seasoning
    • Spray Bottle for apple cider vinegar
    • Cooling Rack/Baking Sheet

    Ingredients
      

    • 11 pound beef brisket
    • ¼ cup wagyu tallow or 3-4 tablespoons of olive oil or mustard, for a binder
    • ½ cup black pepper coarse, freshly cracked
    • ¼ cup sea salt plus 3 tablespoons
    • ¼ cup paprika
    • 2 tablespoons garlic powder
    • apple cider vinegar
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    • If needed, trim any excess fat off the brisket. The amount of fat can vary depending on the cut, so you may or may not need to do this.
      11 pound beef brisket
    • Evenly sprinkle salt over the entire brisket and set it on a cooling rack.
      ¼ cup sea salt
    • Refrigerate the meat, uncovered for 8-12 hours, or overnight.
    • After your brisket has chilled in the refrigerator overnight, begin preheating your pellet smoker to 225°F.
    • Evenly distribute the Wagyu tallow all over your brisket, rubbing it in thoroughly.
      ¼ cup wagyu tallow
    • In a small bowl combine pepper, the remaining salt, paprika, and garlic powder and mix well. Sprinkle the brisket rub all over and rub it on until the brisket is fully covered.
      ½ cup black pepper, ¼ cup sea salt, ¼ cup paprika, 2 tablespoons garlic powder
    • Fill a spray bottle with apple cider vinegar and keep it within reach of the smoker while cooking.
      apple cider vinegar
    • Place the brisket inside the smoker and smoke for 4-6 hours, or until the internal temperature reaches 165 degrees, regularly spraying the brisket with apple cider vinegar every hour.
    • After the brisket hits 165 degrees, remove it from the smoker and tightly wrap it in aluminum foil or peach butcher paper.
    • Return the brisket to the smoker for an additional 4-6 hours, or until the internal temperate reaches 205 degrees.
    • Let the brisket rest for a minimum of 10 minutes, but no longer than 2 hours. Carefully slice the brisket against the grain, and serve. I love pairing mine with my homemade sweet BBQ sauce!

    Notes

      • Start with choosing a quality brisket cut. Look for good marbling throughout the brisket, as fat adds flavor and moisture.
      • Trim any excess fat from the brisket, but avoid over-trimming. You still want some fat on the brisket.
      • Choose wood pellets that complement the flavor of beef. I like to use oak, hickory, pecan, cherry, or mesquite. It comes down to personal preference!
      • Help keep the brisket moist by spritzing it with apple cider vinegar every hour while it smokes.
      • After smoking, let your brisket rest for at least 10-20 minutes. This allows the juices to redistribute, resulting in a juicy brisket!

    Nutrition

    Serving: 1servingCalories: 680kcalCarbohydrates: 8gProtein: 88gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 258mgSodium: 2691mgPotassium: 1571mgFiber: 3gSugar: 0.3gVitamin A: 1162IUVitamin C: 0.04mgCalcium: 72mgIron: 10mg
    Keyword beef brisket, smoked brisket, smoked brisket recipe, texas brisket
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
    Share
    Pin
    Share

    More Dinner Ideas

    • Lifting slow cooker lasagna out of the crockpot with a serving spoon
      Slow Cooker Lasagna
    • smoked short ribs sliced in a bowl
      Smoked Short Ribs
    • cutting board with glazed pork chops sliced
      Honey Glazed Pork Chops
    • pulling away a piece of pizza monkey bread from the plate
      Pizza Monkey Bread
    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    No Comments

    Let us know what you think or ask a question about the recipe! Cancel reply

    Your email address will not be published. Required fields are marked *

    Leave a rating!




    Primary Sidebar

    Isabel, AKA Family Foodie

    Hi! I’m Isabel Laessig, also known as Family Foodie. Sunday Supper is my mission to bring family back around the dinner table!

    • Family Foodie Facebook
    • Sunday Supper Pinterest
    • Sunday Supper Youtube
    • Family Foodie Instagram
    • Family Foodie Tiktok

    Sunday Dinner Ideas

    • Southern smothered pork chops in a cast iron skillet
      Smothered Pork Chops
    • Overhead shot of beef chuck roast recipe on a white platter with carrots and fresh herbs
      Beef Chuck Roast
    • up close baked portobello mushrooms surrounded by lettuce
      Portobello Mushroom Recipe
    • A fork with a bite of air fryer pork chops
      Air Fryer Pork Chops
    • Candied Bacon
    • Elotes Mexicanos on a white platter
      Elote Recipe

    Footer

    As an Amazon Associate, I earn from qualifying purchases.

    logos of brands sunday supper has worked with

    Connect with us!

    Join us around our family table by following us on social media, including our Sunday Supper Recipes group!

    • facebook
    • instagram
    • pinterest
    • youtube

    Our Brands

    Follow all of our websites for the best recipes catered to your needs!

    Sunday Supper Movement |
    Best Beef Recipes | Easy Sauce Recipes | Side Dish Ideas | Pork Recipe Ideas

    About Us

    • Contact Us
    • About Isabel and Sunday Supper
    • Our Partners
    • Disclosure & Privacy
    • No AI

    ↑ back to top

    Sunday Supper Logo

    Copyright 2012-2023 Sunday Supper Movement®, All Rights Reserved.