My First Attempt at Texas Style Smoked Brisket
Updated: Jun 8
***PLEASE NOTE: THIS WAS MY FIRST TIME EVER ATTEMPTING A SMOKED BRISKET AND LOOKING BACK AT MY END PRODUCT THERE ARE A FEW THINS I WOULD HAVE DONE DIFFERENTLY. 1) I WOULD HAVE BOUGHT THE BRISKET AND TRIMMED IT MYSELF INSTEAD OF BUYING PRE-TRIMMED AS THERE WASN'T ENOUGH FAT LEFT ON IT WHEN I GOT IT. 2) I WOULD HAVE GONE LOWER AND SLOWER, MAYBE 200F FOR 6-7HRS. 3) I WOULD HAVE MAINTAINED THE FIRE BETTER, MY SMOKER HAD A FEW TEMPERATURE SPIKES WHICH DEFINITELY DAMAGED THE END RESULT.
- Brisket Flat
- Kosher Salt
- Black Pepper
Take the brisket out of the fridge about 2 hours before you want to cook it so that it can come up to room temperature. This is also when you can get the fire started for your smoker. I started and tended my fire until I could hold it at a steady temperature of 225F. Once your smoker is at temp, it's time to season your brisket. I went with a 50/50 mixture of kosher salt and freshly cracked black pepper. Get your brisket nice and covered in the rub (don't be shy) then put it on the smoker, fat side up.
Now it's the waiting game. An approximate time measurement is 1hr 15min at 225F for every pound your brisket weighs. Mine was only the flat and only 3lbs so I only had it on there for 4 hours. The time that it is on the smoker requires the most patience. You can't keep opening the lid to check on it because that would let heat and smoke out. You have to just keep the lid closed, monitor and tend the fire as needed to keep it at a steady temperature and trust the process.
After the allotted cooking time use a instant read thermometer to check where your brisket is. A brisket is done at an internal temperature of 190F so I took mine off at 180F, wrapped it and let it rest covered while it brought itself up to temperature.
Then simply slice the brisket in 1/4 inch slices against the grain of the meat and serve with your choice of sides. I went with potato salad, mac & cheese, and pickles.