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!

smoked brisket

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:

Wireless meat thermometer for smoking

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.

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

How do you know when a brisket is done smoking

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.

How long to rest brisket after smoking

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.

How can I tell if my brisket has reached the stall

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

This Texas Style Smoked Brisket will give you that authentic Texas taste, right in your own backyard!
5 from 1 vote
Prep Time 1 hour
Cook Time 7 hours 30 minutes
Resting Time 30 minutes
Total Time 9 hours
Course Dinner, Main Course
Cuisine American
Servings 8 people
Calories 1317 kcal

Equipment

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
 

Nutrition PER SERVING

Calories: 1317kcalCarbohydrates: 20gProtein: 166gFat: 60gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 28gCholesterol: 492mgSodium: 5992mgPotassium: 2871mgFiber: 4gSugar: 12gVitamin A: 2854IUVitamin C: 0.4mgCalcium: 95mgIron: 18mg

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)