Texas Smoked Brisket Recipe

May 22, 2021

A whole Texas smoked brisket is a big cut of beef. And there is nothing quite as beautiful as one right off the smoker. It has that deep, black crust and, beneath that, the most tender, juicy beef you can eat. But how exactly do you cook a brisket? 

Here at Texas Beef Company, that’s a question we get asked all the time. So we created this Texas smoked brisket recipe. It ensures mouthwatering barbecue every time. To be honest, Texas BBQ is tricky. But once you master these basics, you’re family will be calling you Pitmaster!

Trimming a Brisket

The first step in making a Texas smoked brisket is trimming the meat. And after taking a look at the cut, you’ll see why. Briskets have a large fat cap and some silver skin to deal with before smoking.

There’s some debate when it comes to cleaning briskets. Some chefs like to leave all the fat on, while others slice most of it off. Those that leave it on believe that the fat keeps the beef moist and helps it to cook more evenly. 

Here on the ranch, we remove most of the fat. This is because we believe that the spices and seasoning just can’t penetrate through all that gristle. Furthermore, if you leave it all on, you’re not going to eat it. So when you finally do cut the fat before eating, all the delicious seasoned crust will be totally wasted.

Brisket BBQ Rub

You may have heard people referring to the crust on the outside of a smoked brisket as the “bark.” To achieve that delicious bark, our recipe starts with a barbeque rub. 

Even though many chefs use complex secret recipes full of herbs and spices, it really doesn’t take much to give a little spark to your bark. This is especially true if you start with delicious Premium Quality Texas Beef. It’s grass-fed, grain-finished, and always hormone and steroid-free. It’s time to Eat Better Beef!

For the rub, you’ll need:

• 4 tbsp chili powder
• 2 tbsp salt
• 1 tbsp cracked black pepper
• 2 tsp garlic powder
• 1 tsp cayenne pepper

Once you’ve gathered and measured all the ingredients, use a large bowl to combine everything. Make sure to break apart any lumps. Then use the rub immediately or transfer it into storage containers.

Smoking a Texas Brisket

When you are ready to smoke your brisket, take it out of the fridge a couple of hours ahead of time. Bringing it up to room temperature will help it cook more evenly. While it’s warming up, season it with the rub, and fire up your smoker.

Once your smoker has preheated to around 275°F, place the brisket on it, fat side up, and remember, good things come to those who wait. Smoking brisket takes a long time, so don’t be tempted to crank the heat. Depending on the weather, we generally expect a brisket to cook for about 30 minutes per pound. Also, because briskets can weigh anywhere from 10 to 20 pounds, times will vary. 

The bottom line, after all that time and hard work, you want to finish strong, so don’t play a guessing game. Instead, use a thermometer and leave the beef on until it’s done. You are looking for a temp between 200°F and 205°F. 

Once the meat has reached that level, remove it from the smoker and let it rest for at least one hour before slicing. And don’t forget, for the most tender beef, always slice thin and against the grain. Enjoy!

Check us out! We offer grass-fed, grain-finished, sustainably raised bulk beef and Premium Quality custom beef boxes. Each one is chock-full of all your favorite cuts. We also have tons of Texas Beef Company merchandise. Show the world that you Eat Better Beef!