Go Back

Texas Style Smoked Beef Brisket

A succulent Texas style smoked beef brisket, featuring a tender, juicy interior and a beautifully caramelized exterior, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Brisket
  • 5-6 pounds beef brisket (whole piece; choice or brisket cut) Ensure it is halal-compliant.
  • 1 cup beef broth For moisture during cooking.
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • Wood chips for smoking (hickory or mesquite work well)

Method
 

Preparation
  1. Trim the brisket, leaving about a ¼-inch layer of fat.
  2. In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, ground cumin, and brown sugar.
Applying the Rub
  1. Generously season the brisket with the rub, massaging it in on all sides.
  2. Let it sit for at least an hour (or overnight in the refrigerator) to absorb flavors.
Preparing the Smoker
  1. Preheat the smoker to 225°F (about 107°C) and add soaked wood chips.
Smoking the Brisket
  1. Place brisket fat side up on the smoker rack and pour beef broth into a pan underneath to keep it moist.
  2. Smoke for 8-12 hours until internal temperature reaches 195°F to 205°F (90°C to 96°C), using a meat thermometer.
Resting and Serving
  1. Once cooked, remove from smoker and wrap in butcher paper or aluminum foil. Allow to rest for at least 30 minutes before slicing.
  2. Slice against the grain into thick pieces and serve with your favorite sides.

Notes

Adjust spices according to taste; cayenne pepper can add heat, while honey can replace brown sugar for extra sweetness. Avoid lifting the lid on the smoker frequently, as it releases heat.