Texas-Style Smoked Brisket
The definitive low-and-slow smoked brisket recipe from a 6-time American Royal People's Choice award-winning pitmaster. Post oak, simple rub, 12 hours of patience. This is the recipe I've refined over two decades of competition.
Ingredients
- 1 whole packer brisket (12–14 lbs), untrimmed
- 1/4 cup Worcestershire sauce
- 2–2 1/2 cups Old No.2 Brisket Rub
- 1/2 cup water or low-sodium beef broth (for wrapping)
- Post oak or oak/hickory blend wood chunks
Instructions
Trim the Brisket
Place the brisket fat-side up on a cutting board. Remove the silver skin membrane on the flat with a sharp knife. Trim excess hard fat on the point, leaving about 1/4 inch of soft deckle fat. Trim the fat cap to an even 1/4 inch across the entire brisket. Round off any thin edges on the flat that would overcook.
Season
Lightly coat the brisket with Worcestershire sauce; this helps the rub adhere. Generously apply Old No.2 Brisket Rub to all surfaces, working it into the meat. You want a thick, even coating that forms a slight paste. Let the brisket sit at room temperature for 15–20 minutes while the smoker comes up to temp.
Set Up the Smoker
Preheat your smoker to a steady 225°F using indirect heat. Add post oak chunks for classic Texas flavor. Place a drip pan with water beneath the grate to help maintain humidity. Aim for thin, blue smoke, not thick white billows.
Smoke: First Phase
Place the brisket fat-side down on the grate, with the thicker point end toward the heat source. Insert a probe thermometer into the thickest part of the flat. Close the lid and smoke until the internal temperature reaches 165°F, typically 7–9 hours. The bark should be deep mahogany brown.
Wrap (The Texas Crutch)
When the brisket hits 165°F, remove it and lay it on a large sheet of butcher paper (or heavy-duty foil). Add 1/2 cup of water or beef broth. Wrap tightly, sealing the edges. Return to the smoker at 225°F.
Smoke: Second Phase
Continue cooking at 225°F until the internal temperature reaches 200°F, typically another 4–6 hours. The probe should slide into the meat like warm butter. If there's resistance, give it more time.
Rest
Remove the wrapped brisket and let it rest for 1–2 hours in a cooler lined with towels, or on the counter tented with a clean towel. This redistributes the juices and finishes the carryover cooking. Don't skip this step; it's the difference between good and great.
Slice and Serve
Unwrap and place on a cutting board. Find the grain on the flat; it runs lengthwise. Slice against the grain at 1/4 inch thickness. For the point, re-orient and slice against its grain (which runs a different direction). Arrange on a warm platter and drizzle with accumulated juices.
Pitmaster Notes from Bill
- Don't over-trim. Leaving that thin layer of deckle fat protects the meat during the long smoke and gives you that juicy, melt-in-your-mouth Texas texture that wins competitions.
- The broth in the wrap is your secret weapon. It adds humidity, prevents the bark from becoming too hard, and helps the internal temp push from 165°F to 200°F with less stalling, crucial when the clock is ticking.
- Temperature consistency beats speed. I've tried 250°F for faster cooks, but the bark cracks and the stall lasts longer. Keeping a tight 225°F window gives the connective tissue time to gelatinize into that buttery slice judges love.
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
Shop Old No.2 Brisket Rub →
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