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Slow-smoked BBQ brisket with a perfect bark, Texas style.

Proven way to grow your BBQ Brisket (Texas Style) in 3 steps

Master the art of Texas-style BBQ brisket with this straightforward 3-step guide. Achieve tender, smoky results that will impress any crowd.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 10 people
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12-15 lbs Beef Brisket packer cut, trimmed
  • 1/2 cup Coarse Black Pepper
  • 1/4 cup Kosher Salt
  • 3-4 chunks Wood Chunks e.g., Post Oak
  • 1 cup Apple Cider Vinegar for spray
  • 1 cup Water for spray

Equipment

  • Smoker
  • Cutting Board
  • Sharp Knife
  • Meat Thermometer
  • Spray Bottle
  • Butcher Paper
  • Cooler
  • Tongs

Method
 

Preparation
  1. Trim the brisket, apply the salt and pepper rub evenly, and prepare your smoker to a consistent temperature of 250°F (120°C).
The Smoke
  1. Place the brisket in the smoker, maintaining a steady temperature, and spritz every hour or two with the apple cider vinegar and water mixture until a dark bark forms and the internal temperature reaches around 165°F (74°C).
Rest and Serve
  1. Wrap the brisket tightly in butcher paper, continue cooking until it reaches an internal temperature of 203°F (95°C), then remove, rest in a cooler for at least 2-4 hours, and finally slice against the grain before serving.

Notes

For best results, allow the brisket to rest for several hours in a cooler. This helps to redistribute the juices, resulting in a more tender and flavorful outcome. Don't be afraid to experiment with different wood types for smoking to find your preferred flavor profile.