Slow Smoked Brisket Recipe 5 Steps for Tender Juicy Texas BBQ
A classic Texas-style slow smoked brisket recipe that yields tender, juicy meat with authentic smoky flavor. Perfect for family gatherings and BBQ lovers, this recipe uses simple ingredients and straightforward steps.
- Prep Time: 45 minutes
- Cook Time: 6 to 8 hours
- Total Time: 8 to 10 hours
- Yield: 8 servings
- Category: Main Course
- Cuisine: Texan, American BBQ
Ingredients
- Whole beef brisket (5–6 pounds / 2.3–2.7 kg)
- Coarse kosher salt (3 tablespoons / 45 ml)
- Coarse black pepper (3 tablespoons / 45 ml)
- Garlic powder (1 tablespoon / 15 ml)
- Onion powder (1 tablespoon / 15 ml)
- Wood chips (oak or hickory, soaked for 30 minutes)
Instructions
- Trim excess fat off the brisket, leaving about a ¼-inch layer for moisture. Remove any silver skin or tough bits using a sharp knife.
- Mix kosher salt, cracked black pepper, garlic powder, and onion powder in a bowl. Rub the brisket generously on all sides with this mixture. Let it sit at room temperature for about 30 minutes.
- Prepare your smoker or charcoal grill to 225°F (107°C). Soak wood chips in water for 30 minutes before adding to hot coals or smoker box. Maintain steady heat throughout cooking.
- Place the brisket fat side up on the smoker grates. Smoke for about 4 hours, spritzing with apple cider vinegar or water every hour. After 4 hours, wrap the brisket tightly in butcher paper or foil and continue smoking for another 2–4 hours until internal temperature reaches 195–205°F (90–96°C).
- Remove the brisket from the smoker and let it rest wrapped for at least 1 hour. Slice against the grain in thin slices and serve.
Notes
[‘Keep smoker temperature steady at 225°F (107°C) to ensure tender brisket.’, ‘Rest the brisket for at least 1 hour after smoking to redistribute juices.’, ‘Use butcher paper instead of foil if possible to keep bark crispy.’, ‘Spritz with half apple cider vinegar and half water every hour during the first 4 hours of smoking.’, ‘Use a sharp knife to slice brisket thinly against the grain for best texture.’, ‘Save drippings for gravy or sandwich sauce.’, ‘If sauce is watery, simmer drippings to concentrate flavor.’, ‘Low and slow cooking is key; avoid cooking at too high temperature or slicing too soon.’]
Nutrition
- Serving Size: 1/8 of brisket (abou
- Calories: 350
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 2
- Protein: 28
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