Low-and-slow Texas-style smoked beef brisket
Smoked Brisket
Smoked Brisket
12h 30mHard
Prep Time
30 min
Cook Time
12 hr
Total Time
12 hr 30 min
Servings
16
12-15 lbs cooked brisket
Difficulty
Advanced
Cost
Premium
$$$
Smoked Brisket
Low-and-slow Texas-style smoked beef brisket
A whole packer brisket smoked low and slow until it develops a mahogany bark and slices like butter. The ultimate test of pitmaster patience.
30m
Prep Time
720m
Cook Time
750m
Total Time
16
Servings
Hard
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
True Texas brisket needs only salt, pepper, and time—lots of time. The magic happens during the long smoke as collagen breaks down into gelatin, transforming a tough cut into tender perfection.
Ingredients
- 1 whole packer brisket (12-15 lbs), trimmed
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 2 tbsp garlic powder
- Yellow mustard for binder
- Beef tallow or butcher paper for wrapping
PrecisionUtility
Test Kitchen Pick
Thermometer
Helpful Tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeInstructions
- 1
Trim brisket fat cap to 1/4 inch. Apply a thin coat of mustard, then season generously with salt, pepper, and garlic powder.
- 2
Set smoker to 225°F using post oak or hickory wood. Place brisket fat-side up and smoke undisturbed for 6 hours.
- 3
When bark is set and internal temp hits 165°F, wrap tightly in butcher paper.
- 4
Return to smoker and cook until internal temp reaches 200-203°F and a probe slides in like butter, about 4-6 more hours.
- 5
Rest wrapped brisket in a cooler for at least 1 hour (up to 4 hours), then slice against the grain.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Post oak woodHickory or mesquite
Hickory is milder; mesquite is stronger and smokier
Butcher paperAluminum foil
Foil speeds cooking but softens the bark more
Tips & Storage
Pro Tips
The "stall" around 150-170°F is normal—the meat is sweating and cooling itself. Be patient.
Slice the flat against the grain thin, and cube the point for burnt ends.
Storage
Wrap tightly in foil and refrigerate for up to 5 days. Freezes well for 3 months.
Reheating
Reheat slices in a 275°F oven sealed in foil with a splash of beef broth for 30 minutes.
Nutrition Facts
Per serving (110mg) · 16 servings
Calories350
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein40g
Carbohydrates20g
Fat1g
Fiber620mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the stall?
- Around 150-170°F, evaporative cooling plateaus the temp. Wrapping pushes through it faster.
- Fat side up or down?
- Fat-side up allows fat to render and baste the meat, though opinions vary.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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