If you’re wanting to learn more about Texas style smoked beef brisket, you’re in the right place!
In this guide, you’ll learn:
- What A Brisket Is
- What Makes The Brisket “Texas Style”
- How To Smoke It
- And Much More!
Perhaps there is no better way to symbolize the end of winter than good, roasted meat.
Whether it’s smoked, barbecued, or just put into a fire oven, one cannot deny that smoking is an art form — even more so when performed on a brisket.
But how do we go about smoking a brisket? Is there a secret to making that soft and melty meat? Or is it something that we can do in the comfort of our own backyard?
In this guide, we’ll give you insight into what Texas-style brisket is all about! By the end, we’ll teach you how to make a Texas-style smoked brisket using a beginner’s recipe.
So sit back, relax, and allow us to guide you on this delicious journey of meat and smoke.
Table of Contents
How To Smoke Texas Style Beef Brisket? (Overview)
- Prepare Your Tools
- Prepare Your Ingredients
- Prepare Your Smoker
- Rub The Brisket
- Put It In The Smoker
- Wrap It At The Stall
- Finish It Off
- Let It Rest Before Slicing
- How To Slice Brisket
What Is a Texas Style Beef Brisket?
Brisket is cut a few inches down a cow’s ribs, towards the breast or lower chest. These are basically the pectoral muscles of the cow so, naturally, the meat will have a strong and tough texture compared to other parts.
As such, cooking this meat requires special techniques in order to make it tender enough for our palettes.
The usual tenderizing techniques of cooking can be baking, boiling, or roasting.
In Texas, the most famous way of preparing brisket is by smoking it. So expect a really long cook time.
What Is a Smoked Beef Brisket?
Smoked beef brisket is a brisket that was tenderized and cooked via smoking method — hence the name.
Compared to a boiled or baked brisket, a smoked brisket absorbs the smoky flavor of the wood or coal which enhances the overall taste of the dish.
Not only that, but the spices tend to seep into the meat as the smoke melts some of the fats away.
The end result is a dark exterior with a flavorful, juicy, soft, and sort of pinkish interior.
That dark exterior may look burned, but it’s what people call the “bark,” and it is delicious!
The Texas-style is smoking the full packer brisket, which includes the point and the flat.
Read More >> Top 5 Best Smokers For Beginners (2021)
How Do You Smoke Beef Brisket Texas Style?
Again, smoking a beef brisket Texas-style means you’re smoking the whole thing!
The method you’ll want to use is smoking low and slow!
And if you want more details, keep reading for a step-by-step on smoking your full brisket.
Step by Step Process of Smoking Texas Style Beef Brisket?
The entire smoking process can take somewhere between 8 to 12 hours.
This means that one small mistake can potentially ruin the entire brisket, which is not just a waste of money, but also a shot to the gut.
To prevent this from happening, follow these easy, beginner steps to preparing your melt-in-your-mouth brisket.
1. Prepare Your Tools
As with any meal and recipe, your kitchen tools should be in proper order to make way for your brisket.
Now, most people would say that you would need a good knife or a large chopping board, but for the most part, the primary thing you should have ready is a smoker.
Obviously, you can’t smoke the brisket without one.
So make sure you have a smoker that is in good working shape.
2. Ingredients For Texas-style Smoked Beef Brisket
Since this is a beginner’s recipe, you’d only ever need four basic ingredients:
- Black Pepper
Some would probably recommend other spices like cayenne, paprika, or the like, but if you aren’t confident enough to add more advanced ingredients, start out with those four simple things.
3. Prepare Your Smoker
Light up your wood and close the smoker lid.
Make sure that there’s a good fire ready before you actually decide to put your brisket in.
Remember: the smoke adds to the flavor, so make sure that the wood is of good quality, clean, and without gasoline or other additives to create fire.
4. Rub and Pat The Brisket
This is an interesting stage in the process that can sometimes be amusing.
Some claim not to rub your salt and pepper into the meat; simply mixing the two and patting the meat with it is the ideal way of spicing up the brisket.
Others claim that rubbing the two over and around the meat is the correct method.
Whichever the case, make sure that the brisket is fully covered by the salt and pepper mixture.
Do not shy away from using too much, as the brisket can be thick enough to withstand it.
5. Put It In The Smoker
At this point, everything should be ready and in order.
When you put in the brisket, make sure that the temperature is around 225 degrees.
Now, the rule of thumb for smoked brisket seems to be an hour of smoking for every pound.
You’ll want to keep it in the smoker untouched and unbothered for about 3 hours. You’ll be tempted, but don’t look and don’t touch.
As a note, we recommend putting it in with the fat cap facing up.
The fat cap of the brisket is the fat side of the brisket. Whether your butcher trimmed your brisket or you got it at the grocery store, this should be easily noticeable.
6. Wrap It At The Stall
Around 160 degrees, you’ll experience “the brisket stall.”
This is where the internal temperature of the brisket will stall out around 160 degrees.
At this point, we strongly advise wrapping your brisket in butcher paper or aluminum foil.
You can gauge the bark level at this point. If you want it darker, keep it unwrapped longer. If it looks good, wrap it up.
After wrapping, put it back on the smoker and raise the temperature to 275 degrees.
7. Finish It Off
Once it’s back on the smoker, you’ll just want to let it ride the rest of the way home.
Keep it on the smoker until the temperature reaches around 200-205 degrees.
When you put the temp probe in, it should feel like a knife going through soft butter.
I always recommend checking temp at in the point, or the thickest part of the brisket.
8. Let It Rest Before Slicing
This is not optional if you want a mouth-watering, juicy, tender brisket!
After smoking your Texas style brisket at home all day long, you’ll want to give it a taste, but you’ll have to resist.
Let it rest at room temperature for about at least 30 minutes, but preferably around one-hour.
If you’re not serving it within an hour, wrap the whole thing in a towel. This will preserve some heat while still letting all the juices settle.
9. How to slice brisket?
Now that you’ve allowed your brisket to rest properly, it’s time to slice it.
- Cut the brisket in half separating the point from the flat
- Slice flat against the grain
- Slice point in half the other way
- Slice the point against the grain
- Serve it up and be proud!
Congrats on smoking your first Texas-style beef brisket! You have a juicy brisket with a picture worth smoke ring and mouth-watering taste. Enjoy it.