They know how to make it – Texas style Brisket barbecue

Texas is renowned for its barbecue, with various regional styles such as East Texas, Central Texas, and South Texas. Brisket, ribs, sausage, and pulled pork are often slow-smoked and seasoned with signature rubs and sauces.

Today we are going to explore the brisket! Here is what you need and how to do it:


  • 1 whole beef brisket (approximately 10-12 pounds)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper (optional, for some heat)
  • Wood chips or chunks (such as oak, hickory, or mesquite) for smoking
  • Barbecue sauce (optional, for serving)


  1. Preparing the Brisket:
    • Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture.
    • In a bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, chili powder, brown sugar, and cayenne pepper to create a rub.
    • Sprinkle the rub generously on all sides of the brisket, pressing it into the meat to adhere.
  2. Preparing the Smoker:
    • Prepare your smoker according to the manufacturer’s instructions. Aim for a temperature of around 225-250°F (107-121°C) for low and slow cooking.
    • Add the wood chips or chunks to the smoker for smoke flavor. Soak them in water for about 30 minutes before using.
  3. Smoking the Brisket:
    • Place the seasoned brisket on the smoker grates, fat side up.
    • Close the smoker and maintain a steady temperature throughout the cooking process.
    • Smoke the brisket for approximately 1.5 to 2 hours per pound of meat, or until the internal temperature reaches around 195-203°F (90-95°C) for a tender and moist brisket.
    • After the first few hours, you can spritz the brisket with apple cider vinegar or water periodically to keep it moist.
  4. Resting and Slicing:
    • Once the brisket reaches the desired internal temperature, remove it from the smoker.
    • Wrap the brisket tightly in aluminum foil or butcher paper.
    • Allow the brisket to rest for at least 1 hour to let the juices redistribute and the meat become even more tender.
    • When ready to serve, unwrap the brisket and slice it against the grain into thin slices.
  5. Serving:
    • Serve the Texas-style brisket as is or with your favorite barbecue sauce on the side.
    • Accompany it with traditional sides like coleslaw, baked beans, cornbread, pickles, and sliced onions.

Check out these other delicious recipes that originates from Texas.

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