Texas Smoked Brisket

A whole packer brisket rubbed with coarse salt and pepper, smoked low and slow over oak or hickory, wrapped in butcher paper and rested until tender. Serves 12 to 16.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugarFreezer-friendly

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 30 min
  • Cook 12 hr
  • Rest 1 hr
  • Total 13 hr 30 min
  • Yield 12 to 16 servings
  • Level Project

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Sliced smoked brisket with a peppery bark and pink smoke ring on butcher paper with pickles and white bread

Central Texas brisket is seasoned with nothing but coarse salt and black pepper and smoked for most of a day until it develops a dark, peppery bark and a pink smoke ring. It is a project, but a simple one: steady low heat and patience.

Wrapping in butcher paper partway through helps it push through the stall while keeping the bark crisp.

Instructions

  1. Trim. Trim the hard fat and leave about 1/4 inch of fat on the fat cap. Mix the salt and pepper and season the brisket all over.
  2. Smoke. Heat a smoker to 250°F. Smoke the brisket fat side up until the bark is dark and the internal temperature reaches 165 to 170°F, 6 to 8 hours.
  3. Wrap. Wrap tightly in butcher paper and return to the smoker until it reaches about 200°F and a probe slides in like butter, 3 to 5 hours more.
  4. Rest. Rest wrapped in a dry cooler at least 1 hour, up to 4.
  5. Slice. Slice the flat across the grain into pencil-thick slices and the point a little thicker.

Nutrition per serving (estimated)

1050Calories
0 gCarbohydrates
0 gFiber
0 gNet carbs
72 gProtein
84 gFat

Estimated per serving, based on 14 servings (the recipe serves 12 to 16), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeDairy-freePaleo-friendlyGrill and BBQBudget-friendlyNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Plan on about 1 to 1 1/2 hours per pound, and start early.
  • Probe tenderness matters more than the exact temperature.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Freezer-friendly

Refrigerate sliced brisket up to 4 days, or freeze with some juices up to 3 months. Reheat wrapped in foil with a splash of broth at 275°F until hot through.

Questions about this recipe

What is the stall?
A long plateau around 160°F when evaporation cools the meat. Wrapping helps push through it.
What wood is best for brisket?
Post oak is classic in Texas; hickory and pecan also work.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

Other versions on the site: Brisket (Yummy and Easy) (Sandra's oven-braised holiday brisket).

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