Texas-Style Smoked Brisket

Texas-style brisket
Ernesto Andrade/Flickr
Prep: 30 mins
Cook: 10 hrs
Total: 10 hrs 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
2598 Calories
165g Fat
43g Carbs
223g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 2598
% Daily Value*
Total Fat 165g 212%
Saturated Fat 58g 290%
Cholesterol 801mg 267%
Sodium 763mg 33%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 14%
Total Sugars 0g
Protein 223g
Vitamin C 18mg 90%
Calcium 198mg 15%
Iron 21mg 119%
Potassium 2720mg 58%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This traditional Texas-style brisket recipe will teach you how to produce a great piece of smoked meat and help you take your brisket to a whole new level.

Brisket is a delicious treat when cooked right. It is tender, juicy, and just plain tasty! Make sure to rinse your brisket in lukewarm water and pat it dry with paper towels before putting on the brisket rub. This recipe calls for an 8- to 10-pound brisket to serve 6 people, and while this may seem like a lot of meat, keep in mind that brisket loses around 30 to 40 percent of its weight during smoking due to the amount of collagen in the meat. 

Make sure to take the time to wrap it in aluminum foil once your smoking brisket reaches 170 F to ensure that your meat achieves the full amount of tenderness.

Once you've tasted this smoked brisket recipe, you'll see what all the fuss of a properly cooked piece of brisket is about. Slice and serve your brisket with potato salad, coleslaw, baked beans, homemade bread or dinner rolls.


Click Play to See This Texas-Style Smoked Brisket Recipe Come Together


Steps to Make It

  1. Gather the ingredients.

  2. Preheat smoker and add wood chips (follow your instruction manual).

  3. Rinse and dry the brisket.

  4. Apply Texas-style brisket rub.

  5. Place brisket in the smoker for 8 to 10 hours. Keep the smoker temperature at about 225 F to 250 F (108 C to 120 C).

  6. To increase tenderness, take the brisket out of the smoker once it reaches 170 F, wrap it in aluminum foil and place back in the smoker or in an oven at 180 F to 200 F for the last two hours or until the internal temperature reaches 190 F.

  7. Serve and enjoy.


  • Typically after 8 to 10 hours, a piece of meat will have absorbed as much smoke as it can, and additional smoking may impart a bitter flavor.
  • Check the internal temperature of the meat with an instant-read thermometer.
  • There are many ways to enjoy leftover brisket, from scrumptious sandwiches and salads to chilis and pies.

How to Store and Freeze

Cooked brisket can be stored in the refrigerator for up to four days. It can also be frozen and stored in the freezer for up to two months. Wrap the meat well in aluminum foil or plastic wrap and place in an airtight container.