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September 06, 2022
Buckle up; it’s time to make Texas Style Brisket. If you’ve never cooked with a drum-style smoker, you’re in for a treat. These smokers cook your meat in less time with fantastic results. Plus, they’re easy to use.
My Texas Style Brisket is seasoned with my competition-grade Beef Rub, giving it the right amount of kick. When paired with the direct heat from the Deep South Smokers Mailbox, you get the perfect peppery crust. I took a risk with this recipe, using a hybrid of butcher paper and aluminum foil to wrap the brisket. I’ll never go back to doing it any other way.
This juicy brisket is a perfect main dish for holiday meals or a special treat for football season. Whatever the occasion, this Texas Style Brisket will be the star of the show!
Smoking is one of the best cooking methods because you can fix it and forget it..at least for a few hours. You won’t believe how easy it is to smoke an award-winning brisket. I smoked this brisket for 6 hours, 3 wrapped and 3 unwrapped. This gave my brisket the perfect pepper bark without a lot of hassle.
Brisket is one of those fancier meat cuts that never fails to impress when prepped right. Many people are hesitant to cook brisket because it’s pricier. Don’t let it intimidate you, though. With my pit-master method, you’ll have melt-in-your-mouth brisket that’s worth every penny.
If you want to smoke brisket with less than four ingredients, I’ve got you covered. Here’s what you need to add to your arsenal.
Add your favorite seasoning if you don’t have a bottle of my beef rub on hand. If you’re in a pinch, salt and pepper will do the trick just fine!
Here’s the main equipment I used to smoke this tasty brisket. Check out the equipment and tools section for more smoking must-haves.
Here’s a quick overview of how I pulled this brisket together. For more details, check out the recipe card and video at the bottom of this post.
This Texas Style Brisket was juicy, with the perfect smoke ring and decadent burnt ends. I hope this recipe gave you the confidence you need to get your grill fired up. Follow my easy method, and you’ll have a brisket you’ll come back to time and time again.
If you’re serving this recipe at a holiday gathering, carve the meat into slices and serve it with traditional side dishes. Mashed potatoes, green bean casserole, and salads are always good choices. Here are some other ways to serve my Texas Style Brisket year-round.
If you have leftovers, you can store them in the fridge for 2 days or freeze them for up to 2 months. Be sure to wrap the brisket well and put it in a container or freezer bag.
Get your smoker up to 275-300º.
Trim your brisket.
Coat your brisket with yellow mustard and season with Heath Riles BBQ Beef Rub.
Place brisket on your smoker for 3 hours, or until it hits 165º internally.
Place your brisket in aluminum foil and pour a little bit of beef broth around the edges of your brisket. Wrap your brisket. We used aluminum foil and butcher paper to wrap our brisket.
Place brisket back on your grill for another 3 hours, or until it hits 203-209º internally. You want it to be probe tender.
Take you brisket off of your smoker and allow it to rest for 2 hours.
After your brisket rests, unwrap it and slice.
December 09, 2022