How To make Texas Bbq Beef Brisket

Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker

Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper

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Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected.

You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking.

This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature.

For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect.

Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer - you can check it out here: ) to monitor grate temperature throughout the cook.

Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.

After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.

Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.

Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours.

Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe.

Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.

For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!

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EASY smoked brisket recipe to nail it your first time (2023)

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Advanced brisket videos:


Hot & Fast & Hold Brisket:

190 & Hold method:

Chapters
00:10 Trimming
04:35 Tallow
05:20 Rubbing
08:15 Smoking (time & temp)
12:45 Endure Hardship (optional)
13:15 Wrapping
14:00 Finishing (when to pull)
15:15 Resting
16:00 Slicing

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Smoked Texas Brisket Recipe - Confit Brisket

Thank you for watching my smoked Texas brisket recipe. On this video, I took an E3 Meat Company brisket and smoked it Texas style using some SPG. Once the brisket was smoked, I rested/held the brisket in some wagyu beef tallow for 10 hours! This is by far one of the most flavorful briskets I've ever smoked. The flavor of this E3 Meat Co brisket was so beefy and the beef tallow took the flavors to a whole new level. This is a must try recipe.
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Thanks for watching
Smokin' Joe

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I got schooled on Texas BBQ Brisket!

#food #bbq #cooking

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Easy Texas Brisket Recipe for an Absolute Beginner

????Porter Road Brisket!


Super Easy Brisket Recipe that anyone can do. This recipe will absolutely impress your friends and family and suck you into the world of BBQ! Give it a try and let me know how it turned out in the comments!

And if you don't have the WSM 18 like I used in this video, I have guides for other cookers as well:

????Weber Kettle Brisket
????WSM 14 Brisket
????Pellet Grill Brisket
????Offset Brisket

o Channels and Videos Mentioned in the Vid:
???? How to Trim Brisket (Detailed Guide)
???? @TheDawgfathasBBQ no trim brisket video
???? @SmokinJoesPitBBQ no trim brisket video
???? @SJCOOKS Quick Tip BBQ Starters
???? Check out @SlapYoDaddyBBQ youtube channel for more WSM tricks and tips!

❤️‍???? FOR SPECS for WSM 18

SALT CALCULATION:
40g Salt Used for 9.68lb brisket

9.68lb/40g = 4.13g/lb of trimmed brisket

Trimmed Brisket calculation: Untrimmed Brisket weight x 2/3 = Trimmed Brisket Weight (estimated)

*CALCULATION*
Trimmed Brisket Weight (in lbs) x 4.13g/lb = Grams of salt to use for seasoning
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Chapters:
0:00 What makes this Brisket so Easy
0:21 Where to get your brisket
2:05 Which Seasoning should you use?
3:08 The Best BBQ Pit for Beginners
3:45 Pit Set Up (for almost any cooker)
6:14 Throw that Brisket on
8:50 The Big Reveal

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Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf

Perfect Smoked Brisket with @saltfirebbq ????????????

This is the ultimate tutorial on how to make perfect Smoked Brisket every time from @saltfirebbq. Go read his whole step by step walkthrough to becoming a brisket expert on our blow! So fricken delicious!

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