Texas-style smoked brisket uses the part of the brisket near the ribs. This cut gets a lot of exercise, so it’s got plenty of connective tissue and marbling. The fibers are a bit coarse, but it’s super juicy and has a great chew.
Unlike sous vide brisket, smoking is the best way to cook it because the wood smoke flavor combined with the long, slow cooking time makes it incredibly tender and delicious. There’s no better way to enjoy this cut of meat!
Jump To:
What is Brisket?
Brisket is a popular cut of beef taken from the cow’s lower chest or breast, particularly from the muscles that support a lot of the animal’s weight.
This cut usually weighs between 10 to 14 pounds and includes two main parts: the lean “flat cut” and the fattier “point cut.”
Brisket is incredibly versatile and can be made into dishes like corned beef, pastrami, and smoked barbecue. You can prepare it by smoking, braising, roasting in the oven, or slow cooking.
“Brisket is the toughest cut of beef. Cooking it at very low temperatures for a long time breaks down the tough connective tissue, making the beef silky and juicy.”
Tools Needed for Smoked Brisket
Having the right tools can make the smoking process more easier. Here are the tools for smoking brisket we used:
- Smoker: First and foremost, you need a reliable smoker. Whether it’s a pellet smoker, an offset smoker, or any other type, make sure it’s capable of maintaining a consistent low temperature for several hours.
- Wireless Meat Thermometer: The Typhur Sync Bluetooth & WiFi wireless meat thermometer is the best for grilling and smoking, offering unbeatable accuracy and long-range connectivity.
- Chef Knife: A sharp chef’s knife is vital for trimming the fat on your brisket before smoking.
- Aluminum Foil or Butcher Paper: After smoking, you’ll want to wrap your brisket to keep it juicy. Many pitmasters prefer butcher paper because it lets the brisket breathe a bit, which enhances the crispy bark. But aluminum foil works just fine too.
Smoked Brisket Ingredients
One of the beauties of making smoked brisket is that it doesn’t require a complex list of ingredients. The simplicity allows the natural flavors of the meat and the smoke to shine through.
- Beef brisket: Buy the best you can afford, even Select grade can yield great results. Look for good marbling and aim for a 12-14 pound brisket.
- Kosher Salt: The backbone of your marinade, salt will enhance the natural flavors of the brisket and help retain moisture.
- White Granulated Sugar: Adds a touch of sweetness and helps in forming a beautiful crust, known as bark, on the brisket during smoking.
- Crushed Black Pepper: Provides a sharp, spicy counterpoint to the richness of the meat.
- Cajun Powder: Brings a Southern twist with its blend of spicy, herbal, and savory notes.
- Garlic Powder and Onion Powder: These aromatic powders contribute depth and roundness to the overall flavor profile.
- Ground Cumin: Adds a warm, earthy element that pairs wonderfully with smoked dishes.
- Smoked Paprika: Infuses a subtle smokiness and a vibrant color, enhancing the visual appeal and taste.
How to Smoke Brisket
Preheat the smoker. Fire up the smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃. While it’s heating up, go to prepare the brisket.
Trim the brisket. Keep the brisket in the fridge until you’re ready to trim it. Cold briskets are easier to handle. Remove the beef from its packaging and trim off any excess fat with a sharp knife. Pat the surface of the beef with paper towels to absorb any blood.
Make the marinade. Use a mixing bowl, combine salt, sugar, crushed black pepper, cajun powder, garlic powder, onion powder, cumin seeds, paprika powder, and ground chili powder. Use a whisk to blend thoroughly. Sprinkle marinade powder evenly over the surface of the brisket.
To smoke the brisket to the perfect results, the temperature is key. The Typhur Sync wireless meat thermometer is the best tool to monitor the internal temperature of brisket. Before place the brisket to the smoker, insert the thermometer probe into the thickest part of the meat, making sure the safety line is completely immersed. Conect Typhur Sync with Typhur App, select beef→ roast→ brisket in the parameters list, set the target temperature to 200℉/93℃. To begin the process, simply press the start button on your phone. Your phone will notifiy you when to wrap the brisket, how long to rest, and when is your brisket done.
Smoke the brisket. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until the internal thermometer reads 165℉/74℃ (usually takes around 6-8 hours).
Wrap the Brisket: On a sizeable flat surface, spread out a substantial piece of butcher paper (or foil) and center the brisket on it. Create a leak-proof seal by wrapping the brisket, and folding each edge over the other, to ensure the contents are securely contained. Place the wrapped brisket back in the smoker with the seam side facing down. This will allow the weight of the brisket to seal the edges of the paper wrap tightly.
Continue Smoking: Close the lid and keep the smoker at 225℉/107℃, continue cooking until the internal temperature reaches 200℉/93℃ in the thickest part of the meat.
Rest: You will be notified once your food is ready to be removed from the smoker. Carefully remove the brisket and place it on a heat resistant surface. Let it rest for at least 30 minutes.
Serve. Carefully remove the probe. Slice and serve!
Frequently Asked Questions
A brisket is considered done when it reaches an internal temperature of 200-205°F. Additionally, you can check for doneness by using the feel test: if the brisket feels wobbly and has a gelatinous texture, it is ready. A probe should slide in easily with little resistance.
After smoking, let the brisket rest for at least 30 minutes. Wrapping it in foil or butcher paper and placing it in a cooler can keep it warm and allow the juices to redistribute, enhancing tenderness.
The brisket stall typically occurs when the internal temperature plateaus around 150-165°F (68-73°C) and can last for several hours. You will notice that the temperature stops rising, which is due to evaporative cooling as moisture evaporates from the meat’s surface.
Smoking brisket is all about the temperature, so grab a reliable meat thermometer and get started!
Smoked Brisket Recipe
Video
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Pastry Brush
- Chef Knife
- Aluminum Foil or Butcher Paper
Ingredients
Brisket
- 14 pounds beef brisket (choice)
Marinade
- 3.9 oz kosher salt
- 3.2 oz white granulated sugar
- 1.6 oz crushed black pepper
- 1.4 oz cajun powder
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp onion powder
- 3 tsp ground cumin
- 3 tsp smoked paprika
Instructions
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.
- In a mixing bowl, combine salt, sugar, crushed black pepper, cajun powder, garlic powder, onion powder, cumin seeds, paprika powder, and crushed chili powder. Use a whisk to blend thoroughly. Store in a cool, dry place for future use.3.9 oz kosher salt, 3.2 oz white granulated sugar, 1.6 oz crushed black pepper, 1.4 oz cajun powder, 1 1/2 tbsp garlic powder, 1 1/2 tbsp onion powder, 3 tsp ground cumin, 3 tsp smoked paprika
- Remove the beef from its packaging and trim off any excess fat with a sharp knife. Pat the surface of the beef with paper towels to absorb any blood.
- Sprinkle marinade powder evenly over the surface of the brisket.
- To ensure accuracy, insert the probe into the thickest part of the meat, making sure the safety line is completely immersed.
- Select beef→ roast→ brisket in the parameters list. Set the target temperature to 200℉/93℃.
- Transfer the brisket into your preheated smoker, then securely close the lid.
- To begin the process, simply press the start button on your phone.
- As the internal temperature of the brisket reaches 165℉/ 74℃, your phone will notify you. On a sizeable flat surface, spread out a substantial piece of butcher paper (or foil) and center the brisket on it. Create a leak-proof seal by wrapping the brisket, folding each edge over the other, to ensure the contents are securely contained. Place the wrapped brisket back in the smoker with the seam side facing down. This will allow the weight of the brisket to seal the edges of the paper wrap tightly.
- To begin the process, simply press the Start button on your phone. You will be notified once your food is ready to be removed from the smoker.
- Carefully remove the brisket and place it on a heat resistant surface. Let it rest for at least 30 minutes.
- Carefully remove the probe.
- Slice and serve!
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
My wife loved it so much!!! I’m making it again for her.