Smoked brisket
Smoked brisket is the heart of true Texas barbecue. This recipe delivers tender, juicy meat infused with smoky flavour and seasoned simply to let the beef shine. Cooking low and slow makes every bite melt in your mouth.
Ingredients
- 1 whole packer brisket (12–15 pounds)
- ¼ cup kosher salt
- ¼ cup coarse black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- Wood chunks (oak, mesquite, or hickory)
Instructions
- Trim excess fat from the brisket, leaving about ¼ inch for flavour.
- Combine salt, pepper, garlic, and onion powder to create a dry rub.
- Coat the brisket generously on all sides.
- Preheat the smoker to 225°F.
- Place brisket fat-side up and smoke with oak or mesquite wood for 10–12 hours, or until the internal temperature reaches 195–203°F.
- Let it rest for at least one hour before slicing.
Notes
- Oak is the traditional Texas wood for brisket.
- The simple rub highlights the beef’s natural flavor.
- Resting the meat is as important as smoking it.
- Brisket is best enjoyed fresh, but leftovers make great sandwiches.