Smoked Texas Beef Brisket: Juicy, Tender, and Full of Flavor

Experience the magic of Smoked Texas Beef Brisket, a dish that transforms gatherings into celebrations with unforgettable flavor and tenderness.

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Prep Time 1

Cook Time 12

Resting Time 30

Total Time 13 30

Servings: 10 slices

Course: Dinner

Cuisine: Texan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brisket

10 lb beef brisket, trimmed Look for quality cuts to ensure tenderness and flavor.

For Mark's Brisket Rub

2 tbsp sweet paprika Adds a touch of sweetness and deep color.
2 tbsp hot paprika Provides a mild heat that complements the smokiness.
2 tbsp black pepper Essential for spice; freshly ground enhances flavor.
1 tbsp kosher salt Helps to season and tenderize the meat.
1 tbsp sugar Balances flavors and aids in creating a caramelized bark.
2 tbsp chili powder Infuses a warm and earthy element to the rub.
1 tbsp garlic powder Offers a savory undertone that enhances the brisket.
1 tbsp onion powder Adds depth and sweetness.
1 tsp cayenne pepper Use to adjust heat level according to preference.
1 tsp cinnamon A surprising but delightful hint of warmth and sweetness.

For the Basting Mixture

1 cup beer or white wine (or apple cider vinegar) Helps maintain moisture and adds flavor.
1 cup water Dilutes the basting mixture, helping it spread evenly.
1/4 cup corn oil Keeps the brisket moist during the smoking process.
1 medium chopped onion Adds flavor and enhances the basting liquid’s richness.
4 cloves minced garlic Brings aromatic notes to the basting mixture.
2 tbsp Worcestershire sauce Infuses umami and depth.
1 tbsp hot sauce A splash for a kick; adjust based on taste.
1/4 cup Mark's Brisket Rub Use for basting to boost seasoning.

Optional Rub Alternative

1 tbsp basic brisket rub Equal parts kosher salt and black pepper for a simpler seasoning option.

Equipment

Smoker
meat thermometer
Basting Brush
Butcher paper and foil

Method

Step-by-Step Instructions for Smoked Texas Beef Brisket

Begin by thoroughly trimming the 10-lb beef brisket, ensuring excess fat is removed for optimal cooking. Generously rub Mark's Brisket Rub all over the brisket, covering every inch to enhance flavor. For best results, refrigerate it overnight, allowing the spices to penetrate the meat deeply. When ready to smoke, let the brisket rest at room temperature for about 30-60 minutes.
Preheat your smoker to a steady temperature of 225°F. This low and slow cooking method is essential for achieving a tender Smoked Texas Beef Brisket. As the smoker heats, gather your basting mixture ingredients and have your thermometer ready.
Once the smoker reaches temperature, place the brisket fat side up on the cooler side of the grill. Close the smoker lid and let it smoke for one hour undisturbed.
After the first hour, carefully heat the basting mixture until warm but not boiling. Use a basting brush to apply it generously to the brisket, doing this hourly thereafter.
After smoking for approximately 8-9 hours, when the brisket reaches a deep mahogany color and begins to feel tender, wrap it tightly in butcher paper and foil to retain moisture.
Monitor the internal temperature of the Smoked Texas Beef Brisket using a reliable meat thermometer. When it reaches 195°F, it's time to take it off the smoker.
Once removed from the smoker, let the brisket rest for at least 30 minutes. Cover it loosely with foil to keep it warm while it rests.
After resting, slice the Smoked Texas Beef Brisket against the grain. Serve the brisket warm, alongside your favorite sides and condiments.

Nutrition

Serving: 3ozCalories: 350kcalCarbohydrates: 1gProtein: 25gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 720mgPotassium: 350mgIron: 3mg

Notes

Allowing the brisket to rest after smoking promotes juicy, flavorful slices. Store leftovers wrapped tightly for best preservation.

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