Instructions

Preparing the Brisket

Keep the brisket in the fridge until you're ready to trim it. A cold brisket is easier to handle and trim properly. Lay the brisket flat on a clean work surface with the point end facing down.

Begin by removing any silver skin or excess fat from the underside (the flat muscle). The large crescent-shaped fat section between the point and flat should be trimmed down until it creates a smooth transition. Any loose meat or fat hanging off the edges should also be removed to prevent burning.

Flip the brisket over and trim the fat cap to about 1/4-inch thickness. Leaving a thin layer of fat helps keep the meat moist while allowing the smoke to penetrate the surface and develop a flavorful bark.

Seasoning the Brisket

In a bowl or an old spice container, mix Kosher salt, black pepper, and garlic powder. Using a shaker, season from at least 12 inches above the brisket for an even layer. Coat all sides, including the edges, ensuring a uniform crust of seasoning. This simple rub is what gives Texas-style brisket its signature taste—bold and beefy with a perfect balance of salt and smoke.

Smoking the Brisket

Preheat your smoker to 225°F using indirect heat. Traditional hardwood choices include oak (classic Texas BBQ), hickory (stronger flavor), or pecan (a milder alternative).

Place the brisket in the smoker with the point end facing the main heat source. Since the point is thicker, it can handle the extra heat while keeping the flat from drying out. Close the lid and let the magic happen. No peeking—each time you lift the lid, heat escapes, adding to your cook time.

Expect the brisket to smoke for about 8 hours until it reaches 165°F internal temperature. At this stage, you’ll hit the stall, where the temperature stops rising due to evaporative cooling. This is completely normal and can last for hours.

Wrapping the Brisket (The Texas Crutch)

To push through the stall and retain moisture, wrap the brisket in butcher paper (preferred) or aluminum foil. Butcher paper allows for better airflow, maintaining a crisp bark, while foil locks in more moisture, creating a softer crust.

Lay out a large sheet of butcher paper, place the brisket in the center, and fold it tightly, creating a sealed package. Return the wrapped brisket to the smoker, seam side down, and continue cooking.

Final Cooking & Resting

Continue smoking until the brisket’s internal temperature reaches 202°F in the thickest part. This typically takes another 5-8 hours, depending on the size of your brisket.

Once done, remove the brisket and let it rest for at least 1 hour. If you need to rest it longer, wrap it in a towel and place it in a cooler for up to 6 hours—this keeps it warm and allows the juices to redistribute.

Slicing & Serving

Unwrap the brisket and place it on a large cutting board. Identify the grain direction in both the flat and the point. Use a sharp carving knife to slice against the grain into 1/4-inch thick slices. The meat should be incredibly tender, with a deep smoky bark and a juicy interior.

Serve immediately with your favorite BBQ sauce, pickles, onions, and white bread for the full Texas experience.