Introduction:
Texas-style brisket has a reputation for being the holy grail of barbecue—and for good reason. When it’s done right, brisket
delivers everything barbecue lovers crave: a peppery, crackly bark; a deep smoke ring; beefy flavor that tastes almost
buttery; and slices so tender they pull apart with a gentle tug but still hold together when you lift them.
The secret to true Texas brisket isn’t a long ingredient list. In many classic Central Texas smokehouses, the rub is simply
salt and black pepper. The “magic” comes from technique: trimming the brisket for even cooking, controlling heat, building a
bark slowly, managing the stall, wrapping at the right time, resting long enough, and slicing properly across the grain.
This recipe walks you through a reliable, backyard-friendly method that works on pellet grills, offset smokers, charcoal
smokers, and even a kettle grill set up for low-and-slow. You’ll learn what matters, what doesn’t, and how to troubleshoot
common brisket problems—so your brisket comes out juicy, smoky, and proudly Texas-style.
Ingredients:
Brisket
- 1 whole packer brisket, 10–16 lb (includes the flat and the point)
Texas-style rub (classic)
- 2 tbsp kosher salt (or 1 tbsp fine salt)
- 2 tbsp coarse black pepper (16-mesh if you have it)
Optional (still Texas-friendly): add 1 tsp garlic powder for a slightly deeper savory note.
Binder (optional)
- 2 tbsp yellow mustard or hot sauce (you won’t taste it; it helps rub stick)
Wood (choose one or mix)
- Post oak (classic Central Texas)
- Oak + a little hickory (bolder smoke)
- Pecan (sweeter, mellow)
Spritz (optional)
- Apple cider vinegar + water (50/50), or plain water
Wrapping options
- Unwaxed butcher paper (best bark + moisture balance)
- Heavy-duty aluminum foil (faster, softer bark)
