← All recipes

BEEF

Texas-Style Smoked Brisket

Print recipe / save as PDF

Choose what to include. The printout uses black text on white paper.

Include in printout

If no print dialog opens, open this page in your regular browser, such as Chrome or Edge. Choose Save as PDF in the print dialog to save a copy.

By tlk2drew · Published
Last edited

A peppery whole brisket for a long, unhurried cook.

Equipment
Smoker or covered grill with indirect heat; thermometer; unwaxed butcher paper or foil
Timing
About 15 hours cooking + 1 hour rest; allow extra time
Yield
About 18 servings
Log in to like or comment

Ingredients

1 whole packer brisket, 12–14 lb Kosher salt, coarse: 2 tbsp Black pepper, coarse: 2 tbsp Garlic powder: 2 tbsp, optional

Let’s get cooking.

1. Trim the chilled brisket, removing hard fat and leaving approximately 1/4 inch of fat cap. Season evenly. 2. Set up indirect wood smoke at 225°F. Cook until the center is around 165°F and the bark has set; allow roughly 8 hours. 3. Enclose in unwaxed food-grade butcher paper or foil. Continue at 225°F until about 202°F and a probe enters easily, allowing another 5–8 hours. Tenderness matters more than the clock. 4. Rest wrapped for 1 hour. Slice across the grain, adjusting direction between the flat and point.

Around this recipe.

Ask a question, share your results, or offer a helpful tip. Keep it kind.

Paper preview · Final page breaks appear in your browser’s print dialog.

JUST BBQ · Beef

Texas-Style Smoked Brisket

By tlk2drew · Published Sep 21, 2026 · Last edited Sep 21, 2026

A peppery whole brisket for a long, unhurried cook.

Equipment
Smoker or covered grill with indirect heat; thermometer; unwaxed butcher paper or foil
Timing
About 15 hours cooking + 1 hour rest; allow extra time
Yield
About 18 servings

Ingredients

1 whole packer brisket, 12–14 lb Kosher salt, coarse: 2 tbsp Black pepper, coarse: 2 tbsp Garlic powder: 2 tbsp, optional

Instructions

1. Trim the chilled brisket, removing hard fat and leaving approximately 1/4 inch of fat cap. Season evenly. 2. Set up indirect wood smoke at 225°F. Cook until the center is around 165°F and the bark has set; allow roughly 8 hours. 3. Enclose in unwaxed food-grade butcher paper or foil. Continue at 225°F until about 202°F and a probe enters easily, allowing another 5–8 hours. Tenderness matters more than the clock. 4. Rest wrapped for 1 hour. Slice across the grain, adjusting direction between the flat and point.

Recipe source: https://justbbq.org/recipes/4