Texas Barbecue Brisket

Get ready to master the art of Texas-style barbecue with this mouthwatering Texas Barbecue Brisket recipe! Featuring a 12-pound whole packer cut beef brisket, this smoked delight is seasoned to perfection with a simple yet bold rub of kosher salt, coarse black pepper, garlic powder, and an optional kick of paprika for an alluring bark. Coated with yellow mustard to lock in flavor and smoked low and slow over oak, hickory, or mesquite wood chunks, this brisket transforms into a tender, juicy masterpiece after hours of careful cooking at 225°F. Wrapped and rested for ultimate succulence, the brisket slices like butter and pairs beautifully with classic barbecue sides like coleslaw or baked beans. Perfect for a backyard gathering or holiday cookout, this recipe guarantees a quintessential taste of Texas barbecue tradition that'll have everyone coming back for more!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:720 mins

Total Time:750 mins

Servings: 12

Ingredients

• 12 pounds Beef brisket (whole packer cut)
• 3 tablespoons Kosher salt
• 3 tablespoons Coarse ground black pepper
• 2 tablespoons Garlic powder
• 1 tablespoon Paprika (optional, for extra bark)
• 2 tablespoons Yellow mustard
• 3 pieces Wood chunks (oak, hickory, or mesquite)
• 1 quart Water (for smoker water pan)

Directions

Step 1

Trim the brisket: Place the brisket on a cutting board and use a sharp knife to trim excess fat, leaving about 1/4-inch of fat on the fat cap to retain moisture during cooking. Remove any silver skin and tough connective tissue.

Step 2

Prepare the rub: In a small bowl, mix together kosher salt, black pepper, garlic powder, and paprika (if using).

Step 3

Coat the brisket: Rub the entire surface of the brisket with yellow mustard to act as a binder. Generously apply the seasoning rub to all sides, pressing it into the meat.

Step 4

Prepare the smoker: Preheat your smoker to 225°F (around 110°C) using oak, hickory, or mesquite wood chunks. Fill the water pan with water to maintain moisture during cooking.

Step 5

Place the brisket in the smoker: Position the brisket fat-side up on the smoker grates. Close the smoker lid and maintain a consistent temperature of 225°F.

Step 6

Smoke the brisket: Cook the brisket low and slow for approximately 6-8 hours, or until the internal temperature reaches 160°F. During this time, the brisket will develop a dark, flavorful bark.

Step 7

Wrap the brisket: Remove the brisket from the smoker and tightly wrap it in butcher paper or aluminum foil. Return it to the smoker.

Step 8

Continue cooking: Cook the wrapped brisket for 4-6 more hours, or until the internal temperature reaches 203°F. Use a meat thermometer to check for doneness.

Step 9

Rest the brisket: Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or on a cutting board for at least 1 hour. This allows the juices to redistribute.

Step 10

Slice and serve: Slice the brisket against the grain into 1/4-inch thick slices. Serve with your favorite barbecue sides like coleslaw, baked beans, or potato salad.

Nutrition Facts

Serving size	7193.4 grams (7193.4g)

Amount per serving	% Daily Value*
Calories	15835

Total Fat 1178.80g	1511%
Saturated Fat 479.10g	2396%
Polyunsaturated Fat NaNg
Cholesterol 4572mg	1524%
Sodium 9581mg	417%
Total Carbohydrate 36.30g	13%
Dietary Fiber 10.60g	38%
Total Sugars 1.70g
Protein 1318.80g	2638%

Vitamin D 0IU	0%
Calcium 783mg	60%
Iron 146mg	809%
Potassium 17927mg	381%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 32.9%

Carbs: 0.9%