If you love smoked beef brisket, but the thought of making one yourself feels daunting, this post is for you. This Texas-Style brisket is juicy, tender and full of flavor. And it’s so easy to make!
After years of smoking brisket on Texas pits, we’ve fine-tuned this process down to an art. From selecting the right cut to mastering that slow-smoke tenderness, every step here comes straight from hands-on experience at the grill.
Why Smoked Beef Brisket?
Here in Texas, we love our beef! Whether it’s a perfectly cooked steak, a juicy hamburger or a crispy chicken-fried steak, you can’t go wrong. But NOTHING tops a deliciously smoked Texas-Style beef brisket cooked in the pellet smoker!
Although brisket is typically a tougher cut of meat, when cooked slowly at a low temperature, the smoking process produces a rich, tender smoked meat, that is full of natural juices in every bite!
The cooking process for the perfect brisket may feel a bit daunting, but our simple recipe is so easy that anyone can do it and feel like a grilling expert! The low and slow cooking process is the best way to achieve the perfect brisket. And it doesn’t have to be hard work!
Now, let’s get to grilling!
Planning a backyard cookout? Start here:
👉 The Ultimate Guide to Backyard Grilling Recipes (Texas Style)
Choosing the Perfect Brisket
Smoking the perfect brisket starts with good brisket selection. I recommend choosing a prime brisket, which is a better cut of meat, but if this is not available (which happened in this case), a choice brisket with good marbling will do just fine!
It’s a good idea to find a brisket that is symmetrical in size and around 15 or more pounds as a general rule of thumb. This can vary depending on the size of grill you have and servings needed, so if you need to go smaller you will simply need to adjust your cooking times accordingly.
If you’re new to smoking or want a deeper breakdown of temperature, wrapping, and resting, be sure to check out our complete Texas-style smoking master guide.
It’s important not to get too wrapped up in the “time” that it takes to cook a brisket, but more importantly, the temperature and the way the brisket feels when finished. The internal temperature of a fully cooked brisket should ideally be between 203 and 205 degrees and when you probe it with a meat thermometer, it should go into the meat like a hot knife through butter, with little to no resistance.
Now, let’s get smoking!
Ingredients for Texas-Style Smoked Beef Brisket
These are simple ingredients you can pick up at your favorite local grocery store. You’ll find a full recipe card with measurements and nutritional information at the bottom of this post but here’s a quick look at what you’re going to need.
- 15 pound beef brisket
- Hard Core Carnivore Black Seasoning
- Wagyu Beef Tallow
- 6 oz. beer of your choice
- 6 oz. apple cider vinegar
- Pink butcher paper
How to Cook Texas-Style Smoked Beef Brisket
Preheat smoker to 220 degrees.
Lay the brisket on a cutting board and trim excess fat from the brisket, leaving a thin layer of fat (approximately 1/4 inch thick), especially on the fat side (or fat cap).
Cut off any thin sections on the sides of the brisket that are less than a thumb width thick.
Season the whole brisket on both sides with a generous coating of Hard Core Carnivore Black Beef Seasoning.
Place the brisket directly on the grill grates (TIP: you can use a ball of foil to place under the thin side of the brisket in order to elevate it so the fat doesn’t pool up and affect the bark).
Insert a meat thermometer into the thicker side of the brisket and close the lid.
While the brisket is cooking, in an unused spray bottle, mix a 50/50 blend of beer and apple cider vinegar. Refrigerate until needed.
Once the brisket has been on the grill for about 4 hours, spray the top of it with a light coating of the beer/ACV mixture. Repeat this process once every hour until the internal temperature reaches 180 degrees.
Cut a large piece of butcher paper and coat a small section (about the width of the roast) with a layer of wagyu beef tallow.
Remove the brisket from the grill, lay on the coated part of the butcher paper and wrap it tightly.
Increase the grill temperature to 250 degrees and place the wrapped brisket back on the grill. Re-insert the meat thermometer through the paper.
Cook until the internal temperature of the meat reaches 203 degrees Fahrenheit (this will take approx. 6-8 hours, but times will vary, so keep a close eye on the internal temperature via the meat thermometer).
Prepare another large piece of fresh butcher with beef tallow the same as before.
Remove the brisket from the grill.
Unwrap the brisket and place it on the new piece of tallowed butcher paper. Wrap it tightly in the fresh paper.
Letting your brisket rest is a very important step! Wrap the whole thing in a towel and place the double wrapped brisket in an empty cooler with the lid closed to sit for at least 4 hours (for best results, letting it rest for around 8 hours is best). *IMPORTANT: DO NOT let the temperature fall below 135 degrees.
Remove and unwrap the juicy brisket. Using a sharp knife, slice and serve!
What to Expect from this Recipe
Our slow cooked brisket will have your mouth watering, with its unmatchable smoky flavor. The perfect smoke ring, which comes from the smoke generated by the wood chips or pellets during the low temperature slow-cooking process, is a tell-tale sign that your brisket is winning! Nothing beats that first cut.
This perfect smoked brisket recipe is full of Texas flavor, with some pieces that are more fatty and others that are more lean. The crispy, blackened bark is the perfect complement to the tender, juicy meat inside. And of course, the burnt ends are one of the best parts! You can serve your brisket with or without barbecue sauce. Either way, you will love it!
This great brisket was a hit with our whole family! We ate off of it for days, with plenty of leftovers to use in a variety of ways, including our amazing smoked brisket queso. Just store your room temperature leftovers in an air tight container, plastic wrap, or heavy-duty aluminum foil, refrigerate them, and use within 3-4 days. You can also freeze your leftover brisket to use for future meals.
Our family loves this Texas-Style Smoked Beef Brisket, and we know you will too!
How to Utilize Your Brisket to the Fullest
Here are some great ways to enjoy your flavorful brisket to the fullest:
Serve it “as is”… sliced (fatty and/or lean), chopped, and/or topped with your favorite BBQ sauce.
Mix the chopped brisket with BBQ sauce and serve on a sandwich bun (pickles and onions optional), or even a chopped baked potato with all the fixings!
Chop some of the tender meat and make brisket queso! That’s our favorite way to utilize it!
PRO TIP: After trimming the excess fat from your brisket (before it ever goes on the grill), save the fatty pieces, cook them down and strain the mixture through cheesecloth to remove the excess pieces of meat/fat. Save the strained tallow in a Tupperware container (at room temperature) and use it for future recipes that call for beef tallow.
There are so many great options for making the most of your smoked beef brisket!
Make it Your Own
We love this recipe just like it is, but here are some other ways to make it your own:
Change up your seasonings: We used Hard Core Carnivore Black, but if you have a favorite beef seasoning you prefer to use, go for it! There are also many great dry rub brisket specific seasoning blends on the market.
If you want to keep it simple, you can always stick with kosher salt and black pepper for your brisket rub. Some other seasoning options are garlic powder, onion powder, chili powder, cayenne pepper or even brown sugar. The possibilities are endless!
Perfect for the Holidays
Planning a big holiday feast? This is one recipe that works as beautifully for your Christmas table as it does for New Year’s Day football gatherings.
Don’t let a single slice of this Texas-Style Smoked Beef Brisket go to waste! We’ve been smoking brisket through every holiday season for years, and the leftovers are half the fun.
Brisket leftovers make the most amazing next-day sliders, tacos, or loaded baked potatoes. Use your extra slices to create BBQ brisket sandwiches, mac-and-cheese bowls, or even a cozy brisket chili when the weather turns cold.
Around here, we even dice it into scrambled eggs for a hearty post-Christmas breakfast. Smoke once, feast twice — that’s real Texas efficiency!
4th of July? Brisket is the answer. There’s no more iconic way to celebrate Independence Day than with a slow-smoked Texas brisket. Start it the night before, let it smoke low and slow through the morning, and by the time your guests arrive, your backyard will smell like the best BBQ joint in Texas. It feeds a crowd, it impresses everyone, and it gives you something to do besides watch the clock. For more 4th of July cookout ideas — sides, starters, and everything in between — check out our Ultimate Texas 4th of July Cookout Guide.
Questions People Are Asking
What is the best cut of brisket for smoking?
A whole packer brisket is usually considered the gold standard. It includes both the flat and the point, giving you a combination of lean slices and rich, juicy burnt-end meat.
How long does it take to smoke a brisket?
The answer depends on the size of the brisket and your smoker temperature. A general rule is to allow about 1 to 1½ hours per pound when cooking at 225°F. Every brisket is different, so cook to temperature rather than strictly by time.
What temperature is brisket done?
Most briskets finish somewhere between 200°F and 205°F internal temperature. More importantly, the probe should slide into the meat like warm butter with very little resistance.
Should I cook brisket fat side up or fat side down?
There are passionate opinions on both sides! We typically cook fat side down when using a pellet grill because the heat source comes from below. This helps protect the meat during the cook.
What is “the stall”?
The stall is the period during smoking when the internal temperature seems stuck, often around 150°F–170°F. Don’t panic—this is completely normal. Moisture evaporating from the surface cools the meat, slowing the temperature rise.
Should I wrap my brisket?
Many pitmasters choose to wrap during the stall to help push through it and retain moisture. Butcher paper is a popular choice because it protects the bark while still allowing some airflow.
What’s the difference between butcher paper and foil?
Butcher paper helps preserve the bark and allows the brisket to breathe. Foil traps more moisture and speeds up cooking but can soften the bark. Both methods work—it comes down to personal preference.
How long should brisket rest?
Resting is one of the most important steps. We recommend resting brisket for at least one hour, though two to four hours is even better. A proper rest helps the juices redistribute throughout the meat.
Why did my brisket turn out dry?
Dry brisket can happen for several reasons, including overcooking, undercooking, trimming too aggressively, or not allowing enough time to rest. Every brisket is different, which is why temperature and feel are more reliable than the clock.
Can I smoke a brisket the day before serving?
Absolutely. Many pitmasters prefer it. After cooking, let the brisket rest, refrigerate it, and gently reheat before serving. The flavor is often even better the next day.
What wood is best for brisket?
Texas-style brisket is traditionally smoked with post oak, but hickory, pecan, and mesquite are also popular choices. Pellet grill users can look for blends that include oak and hickory for a classic barbecue flavor.
How do I know when brisket is tender?
Tender brisket isn’t determined by temperature alone. When a temperature probe slides into the thickest part of the meat with little resistance—almost like inserting it into softened butter—it’s ready.
Can I freeze leftover brisket?
Yes! Brisket freezes surprisingly well. Slice or chop the leftovers, store them in airtight containers or freezer bags, and freeze for up to three months. Adding a little of the cooking juices helps keep the meat moist.
What’s the best way to reheat brisket?
For the best results, place the brisket in a covered pan with a splash of beef broth or reserved juices and warm it in a low oven. Avoid microwaving if possible, as it can dry out the meat.
What can I do with leftover brisket?
Leftover brisket is fantastic in tacos, sandwiches, baked potatoes, queso, breakfast burritos, nachos, chili, mac and cheese, and even scrambled eggs.
Why is my brisket tough?
A tough brisket is often undercooked rather than overcooked. Brisket contains a lot of connective tissue that needs time to break down. If it’s tough, it may simply need more time on the smoker.
Is brisket worth the effort?
Absolutely. Brisket takes patience, but when it’s done right, you end up with one of the most flavorful and impressive cuts of barbecue you’ll ever serve. That’s why it’s considered the king of Texas barbecue.
What to Serve with Smoked Beef Brisket
If you’re looking for some delicious sides and desserts to serve with your smoked beef brisket, here are some of our favorites!
Our Smoked Mac and Cheese with Panko is thick and creamy, and it’s the perfect side for your smoked beef brisket!
Nothing goes with beef brisket quite like our Sweet and Savory Southwest Beans. You will love these!
Check out this Healthy Triple Berry Crisp from Out of the Box Baking for the perfect dessert.
These Easy 3 Ingredient Lemon Bars from Southern Home Express look amazing! Give them a try!
Thanks for Stopping By!
That’s it for this post, friends! We hope you enjoy the smoky Texas flavor of this smoked beef brisket! This is one of our favorite recipes and the first time we are sharing it!
If you enjoyed this recipe, check out our roundup of the top ten BBQ joints in Texas — a must for any true pitmaster fan.
Why Not Pin Some Pics While You’re Here?
Smoked Beef Brisket
This Texas-Style Smoked Beef Brisket is tender, juicy and full of flavor!
Ingredients
- 15 pound beef brisket
- Hard Core Carnivore Black Seasoning
- Wagyu Beef Tallow (or ...)
- 6 oz. beer of your choice
- 6 oz. apple cider vinegar
- Butcher paper
Instructions
- Preheat smoker to 220 degrees.
- Trim excess fat from the brisket, leaving a thin layer.
Cut off any thin sections of the brisket that are less than a thumb width thick. - Season the brisket on both sides with a generous coating of Hard Core Carnivore Black Beef Seasoning.
- Place the brisket directly on the grill grates (TIP: you can use a ball of foil to place under the thin side of the brisket in order to elevate it so the fat doesn’t pool up and affect the bark).
- Insert a meat thermometer into the thicker side of the brisket and close the lid.
- While the brisket is cooking, in an unused spray bottle, mix a 50/50 blend of beer and apple cider vinegar. Refrigerate until needed.
- Once the brisket has been on the grill for about 4 hours, spray the top of it with a light coating of the beer/ACV mixture. Repeat this every hour until the brisket reaches 180 degrees internally.
- Cut a large piece of butcher paper and coat a small section (about the width of the roast) with a layer of wagyu beef tallow. If you don’t have tallow, you can use butter, cooking spray, or avocado oil.
- Remove the brisket from the grill, lay on the coated part of the butcher paper and wrap it tightly.
- Increase the grill temperature to 250 degrees and place the wrapped brisket back on the grill. Re-insert the meat thermometer through the paper.
- Cook until the internal temperature reaches 203 degrees (this will take approx. 6-8 hours, but times will vary, so keep a close eye on the internal temperature via the meat thermometer).
- Prepare another large piece of fresh butcher with beef tallow the same as before.
- Remove the brisket from the grill.
- Unwrap the brisket and place it on the new piece of tallowed butcher paper. Wrap it tightly.
- Wrap the whole thing in a towel and place in an empty cooler with the lid closed to sit for at least 4 hours (up to 8 hours is best). DO NOT let the temperature fall below 135 degrees.
- Remove and unwrap the brisket. Slice and serve!
Notes
Prep time includes all trimming and seasoning before cooking and wrapping during the cooking process.
Cooking time may vary depending on the size of the brisket.
Always go by the internal temperature.
About the Man Behind the Grill
Zach Morrow was born and raised in Texas and has always had a passion for great barbecue. He’s at home behind the grill and loves to feed his friends and family home-cooked favorites as often as he can. He especially loves trying new things and is excited to produce recipes like this one for Backyard Texas Grill.