This traditional Texas-style Beef Brisket recipe will produce a great piece of smoked meat. This basic recipe gives you all you need to know to smoke a brisket. From here you can learn to take your brisket to a whole new level.
Prep Time: 30 minutes
Cook Time: 10 hours
Total Time: 10 hours, 30 minutes
Yield: Serves 6
- 8-10 pound/2.5 to 2.8 kg untrimmed brisket
- 1/2 cup/120 mL Texas Style Brisket Rub
- wood chips (oak, fruit wood, hickory)
Preheat smoker and add wood chips (follow your instruction manual). Rinse and dry the brisket. Apply Texas style brisket rub. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 225 to 250 degrees F. (108 to 120 degrees C.) To increase tenderness, take the brisket out of the smoker once it reaches 170 degrees F. (77 degrees C.), wrap in aluminum foil and place back in the smoker or in an oven at 180-200 degrees F. (82-93 degrees C.) for the last two hours or until the internal temperature reaches 190 degrees F. (88 degrees C.) Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor.