Texas Brisket
This Texas Brisket recipe delivers smoky, tender, and flavor-packed beef with a bold, spicy rub and a melt-in-your-mouth texture. Slow-smoked to perfection, it’s the ultimate centerpiece for any backyard barbecue or family gathering.
Ingredients
6 pounds beef brisket
1 tablespoon yellow mustard
Spice Rub:
1/4 cup dark brown sugar
3/4 cup paprika
2 tablespoons chipotle chili powder
1/4 cup freshly ground black pepper
2 tablespoons garlic powder
1/4 cup kosher salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
Instructions
Trim the Brisket
Trim the fat cap down to about 1/4 to 1/8 inch thickness, leaving enough fat to keep the meat moist during smoking.Apply the Binder
Rub a light coat of yellow mustard all over the brisket. This helps the spice rub stick and enhances flavor without overpowering the meat.Make the Spice Rub
In a bowl, mix together the brown sugar, paprika, chipotle chili powder, black pepper, garlic powder, salt, onion powder, and cayenne pepper until well combined.Season the Brisket
Generously apply the rub to both sides of the brisket, pressing it into the surface to form a thick, even coating.Smoke the Brisket
Preheat your smoker to 194°F to 205°F (90°C to 96°C).
Place the brisket on the smoker grate, fat-side up.
Smoke for approximately 1½ hours per pound, or until the internal temperature reaches 185°F to 195°F (85°C to 90°C).Rest and Slice
Once the target temperature is reached, remove the brisket from the smoker.
Let it rest, tented loosely with foil, for at least 30 minutes to allow juices to redistribute.
Slice against the grain and serve.
- Pro Tip
For even juicier results, wrap the brisket in butcher paper or foil when it reaches an internal temp of around 165°F—this helps retain moisture during the final phase of cooking without losing that perfect bark.
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