🥩 Texas-Style Smoked Brisket Guide

A complete, step-by-step walkthrough for perfectly tender, competition-level brisket — from ingredient sourcing to slicing.

1. 🛒 Gather Ingredients and Supplies

Main Ingredient

  • 1 whole packer brisket (12–16 lb) — ideally USDA Choice or Prime.
    • Where to buy: Costco, Sam’s Club, or a trusted local butcher (ask for a packer cut, not trimmed “flat only”).

Seasoning Binder

  • Yellow mustard — standard French’s or Heinz brand.

Dry Rub Seasoning Mix

Ingredient Amount Notes
Coarse kosher salt ½ cup Morton or Diamond Crystal; coarse grain helps bark formation.
16-mesh black pepper ½ cup Key to that authentic coarse Texas bark.
Garlic powder 2 tbsp Adds savory depth.
Optional: paprika or chili powder 1 tbsp Slight color and mild heat.

Where to buy 16-mesh black pepper

  • Online: Amazon, Spiceology, or WebstaurantStore.
    Search “16-mesh coarse black pepper.”
  • Local suppliers: GFS, Restaurant Depot, or Smart Foodservice.
    Ask for “coarse ground pepper, 16-mesh.”

Spritz Solution

  • 1 cup apple cider vinegar
  • 1 cup water
  • Mix in a clean spray bottle.

Wrapping & Tools

  • Heavy-duty aluminum foil or food-grade pink butcher paper
  • 2–3 tbsp beef broth or rendered tallow (for wrapping)
  • Meat thermometer/probe
  • Cooler or warming oven (for holding phase)

2. 🔪 Trim and Prepare the Brisket

  1. Trim away hard surface fat, leaving ¼-inch fat cap.
  2. Square thin edges for even cooking.
  3. Pat dry thoroughly with paper towels.

3. 🧈 Apply Mustard Binder & Seasoning

  1. Lightly coat brisket with yellow mustard (2–3 tbsp total).
  2. Combine dry rub ingredients in a bowl.
  3. Shake evenly across all sides; press gently to adhere.
  4. Let rest 30–60 minutes at room temperature until surface turns tacky.

4. 🔥 Smoker Setup

  • Temperature: 225–250 °F steady
  • Wood: Oak or hickory (blend with cherry or apple for color)
  • Placement:
    • Offset smoker: fat cap up
    • Pellet/electric smoker: fat cap down
  • Insert thermometer probe into thickest part of flat.

5. 🌫️ Smoking Phase (Unwrapped)

  • Smoke for 6–8 hours or until internal temp hits 165 °F.
  • Spritz every 1½–2 hours with the vinegar mix.
  • Bark should be dark mahogany and firm before wrapping.

6. 🧻 Wrapping the Brisket (“Texas Crutch”)

  1. Wrap tightly in foil or pink butcher paper once internal temp is 165–170 °F.
  2. Add 2–3 tbsp broth or tallow inside.
  3. Return to smoker and maintain 250 °F chamber temperature.

7. 🌡️ Finishing the Cook

  • Continue smoking until internal temp reaches 190–203 °F.
  • Check tenderness: probe should slide in like warm butter.
  • Focus on feel more than temperature.

8. 🧊 Resting & Holding Phase

  1. Remove from smoker; rest 30 minutes (still wrapped) on counter to stop carryover heat.
  2. Move to a 150 °F warmer or insulated cooler.
  3. Hold for 4–5 hours for optimal tenderness — up to 8 hours if sealed well.
  4. Internal temp will stabilize around 145–155 °F, ideal for slicing.

9. 🔪 Slicing & Serving

  1. Unwrap and retain juices.
  2. Slice against the grain — rotate when moving from flat to point.
  3. Cut slices about ¼ inch thick.
  4. Serve with juices or a drizzle of warm tallow.

🕓 Suggested Timeline (14 lb Brisket @ 250 °F)

Step Duration Target Temp Notes
Prep & Season — — 30–60 min rest before smoke
Smoke (unwrapped) 6–8 hrs 165 °F Develop bark
Wrap — — Add broth/tallow
Continue smoking 3–5 hrs 190–203 °F Probe tender
Rest/Hold 4–6 hrs 145–155 °F Collagen melts
Total 14–18 hrs — Ideal for overnight cook

Tip: The longer the brisket holds between 140–165 °F, the more collagen breaks down.
For maximum tenderness, aim for 4–5 hours in the warmer at 150 °F.

Enjoy your authentic, Texas-style smoked brisket — with crisp bark, deep smoke ring, and tender slices that melt in your mouth.