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Flavorful Smoked Brisket Texas Style Recipe with Perfect Bark Tips

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A classic Texas style smoked brisket recipe featuring a perfectly balanced rub and a crispy, flavorful bark. This slow-smoked brisket is tender, juicy, and ideal for backyard barbecues and family gatherings.

Ingredients

Scale
  • 5–7 pounds whole packer brisket (includes both the flat and point cuts), USDA Choice preferred
  • 1/4 cup coarse kosher salt (Diamond Crystal recommended)
  • 1/4 cup coarse black pepper (freshly cracked)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika (optional)
  • Yellow or spicy mustard (for binder)
  • Post oak or hickory wood chunks for smoking
  • Water or apple juice for water pan and spritzing

Instructions

  1. Trim the brisket: Pat dry and trim excess fat, leaving about a 1/4-inch fat cap. Remove silver skin and hard fat pockets.
  2. Apply binder and rub: Lightly coat brisket with yellow mustard. Generously season with rub mix (salt, pepper, garlic powder, onion powder, smoked paprika). Press rub to adhere.
  3. Preheat smoker to 225°F (107°C). Add wood chunks and place a water pan inside to maintain humidity.
  4. Place brisket fat side up on the smoker grate away from direct heat. Insert probe thermometer into the thickest part of the flat.
  5. Smoke low and slow for 4-6 hours, maintaining 225°F. Spritz brisket lightly with apple juice or water every hour to keep moist.
  6. When internal temperature reaches about 160°F (71°C) and the stall begins, wrap brisket tightly in butcher paper or aluminum foil.
  7. Continue smoking wrapped brisket for 2-3 hours until internal temperature reaches 200-205°F (93-96°C).
  8. Remove brisket from smoker and let rest wrapped at room temperature for 45 minutes to 1 hour to redistribute juices.
  9. Slice brisket against the grain—thin slices for the flat, thicker for the point—and serve with desired sides.

Notes

Use Diamond Crystal kosher salt and freshly cracked coarse black pepper for best bark. Avoid over-spritzing to prevent soggy bark. Wrapping in butcher paper preserves bark better than foil. Resting the brisket is crucial for juicy slices. A quick 5-minute blast in a 350°F oven can re-crisp bark if softened after resting.

Nutrition

Keywords: smoked brisket, Texas style brisket, barbecue, smoked meat, brisket recipe, backyard barbecue, smoked brisket bark, slow smoked brisket

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