Texas-Style Smoked Beef Brisket
A whole packer brisket rubbed with just salt and pepper and smoked low and slow over oak until it develops a deep bark and melt-in-your-mouth tenderness.
Why You'll Love This
- Classic Texas salt-and-pepper bark
- Melt-in-your-mouth tenderness after a long smoke
- Feeds a crowd for a backyard barbecue
Ingredients
- 12 lbwhole packer beef brisket, trimmed to 1/4-inch fat cap
- 1/4 cupcoarse kosher salt
- 1/4 cupcoarse black pepper
- 2 tablespoonsgarlic powder
- 1 tablespoonsmoked paprika
- 1 tablespoononion powder
- 1 cupbeef broth, for spritzing
- 2sheets peach or pink butcher paper
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- The night before, trim the brisket to an even 1/4-inch fat cap, removing hard fat and rounding the edges so it cooks evenly.
The rest of this recipe is for members
Join Krista Denio Membership to unlock all 11 steps of this recipe, plus 105 more members-only recipes.
You Might Also Like
Crispy Ground Beef Tacos
Seasoned ground beef piled into crispy fried corn tortilla shells with lettuce, cheese, and tomato -- a fam...
Corned Beef and Cabbage
A classic braise of brined corned beef brisket simmered low and slow with cabbage wedges, carrots, and pota...
Philly Cheesesteak Sandwich
Thinly shaved ribeye griddled with sweet onions and melted provolone, piled high into a toasted hoagie roll...
Grilled Skirt Steak with Chimichurri
Fast-cooking skirt steak marinated simply, grilled hot and fast, and topped with a bright, garlicky Argenti...