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Texas-Style Smoked Brisket

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PREP TIME
15 min
COOKING TIME
810 min
TOTAL TIME
2265 min
SERVINGS
16 servings
Dinner Southwestern
Texas-Style Smoked Brisket
Ingredients
  • wood chips
  • 1/4 cup paprika
  • 1/4 cup white sugar
  • 1/4 cup ground cumin
  • 1/4 cup cayenne pepper
  • 1/4 cup brown sugar
  • 1/4 cup chili powder
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/4 cup kosher salt
  • 1/4 cup freshly cracked black pepper
  • 10 pounds beef brisket, or more to taste
Instructions
1
Acquire all necessary components for the recipe.
2
Submerge wood chips in a container filled with water, allowing them to rehydrate for an extended period of time, ideally 8 hours or overnight.
3
Combine paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper in a bowl to create the spice blend.
4
Apply the spice mixture evenly across the entire brisket, ensuring thorough coverage. Refrigerate the brisket for 24 hours to allow the flavors to penetrate.
5
Preheat your smoker to a temperature range of 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C).
6
Remove the wood chips from their water bath, allowing excess moisture to evaporate. Introduce the rehydrated wood chips into your smoker.
7
Smoke the brisket in the preheated smoker until it reaches an internal temperature of 165 degrees F (74 degrees C), which should take approximately 12 ½ hours.
8
Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil, ensuring a secure seal. Return the wrapped brisket to the smoker.
9
Continue smoking the brisket until it reaches an internal temperature of 185 degrees F (85 degrees C), which should take about 1 hour longer.