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brisket sliced on a wood cutting board
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Texas Smoked Brisket

Easily elevate your backyard BBQ game with my tender, juicy, and foolproof Texas Smoked Brisket recipe! Beginner-friendly!
Course Main Dish
Cuisine American
Keyword beef brisket, smoked brisket, smoked brisket recipe, texas brisket
Prep Time 1 hour 30 minutes
Cook Time 10 hours
Resting Time 8 hours
Total Time 19 hours 30 minutes
Servings 12 servings
Calories 680kcal
Author Isabel Laessig

Equipment

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

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: 1serving | Calories: 680kcal | Carbohydrates: 8g | Protein: 88g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 258mg | Sodium: 2691mg | Potassium: 1571mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 1162IU | Vitamin C: 0.04mg | Calcium: 72mg | Iron: 10mg