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Texas-Style Low-and-Slow Smoked Beef Brisket

This Texas-Style Low-and-Slow Smoked Beef Brisket celebrates the American barbecue tradition of cooking beef over wood smoke for extended hours. A whole untrimmed brisket is rubbed with a bold dry spice blend, chilled overnight, then smoked at 215–225°F (100–110°C) over oak and apple wood until meltingly tender. The first smoke phase brings the flat section to 165°F (74°C), then the brisket is wrapped and returned to the smoker until the point reaches 195°F (90°C). Resting under foil lets juices redistribute, ensuring each slice is juicy and infused with smoky depth. Serve thin against the grain for classic Texas presentation, alongside pickles, white bread or coleslaw. This recipe honors the rituals of pitmasters and backyard smoke enthusiasts alike, delivering rich bark, rosy smoke rings and deeply savory beef that defines the soul of American barbecue.

Dinner | American | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Brisket | Aluminum Foil | Smoker | Beef | Black Pepper | Oil | Salt | Marinating | Smoking | Barbecue | All Day | Make-Ahead
Time to complete

Prep

15min

Cook

16h

Wait

8h 30min

Total

24h 45min

Ingredients (Makes 12 servings)

Main

  • 1 whole untrimmed beef brisket (about 10 lb; 4.5 kg)
  • 1 cup (240 ml) dry barbecue rub
  • 8 large wood chunks (oak and apple) for smoking
Nutrition Information (per 100g)
  • Calories: 290
  • Fat: 23
  • Protein: 22
  • Carbohydrates: 0
  • Fiber: 0
Directions

Prepare & Season

  • 1. Trim the brisket, leaving a ¼ in (6 mm) fat cap on top. Coat all sides liberally with the dry rub, wrap in heavy-duty aluminum foil, and refrigerate 8–24 hours.

Smoke Phase 1

  • 2. Preheat smoker to 215–225°F (100–110°C). Add wood chunks and wait for steady smoke. Unwrap brisket and place fat-side up in the smoker. Smoke until the flat registers 165°F (74°C), about 10–12 hours.

Smoke Phase 2

  • 3. Wrap the brisket tightly in foil and return to the smoker. Continue cooking until the point reaches 195°F (90°C), about 4–6 hours more.

Rest & Serve

  • 4. Remove brisket, leave wrapped, and rest at room temperature for at least 30 minutes. Slice against the grain and serve.
Cookix's Secrets

Healthier Option

  • Trim fat cap down to ⅛ in (3 mm) and use leaner flat-end only, reducing total fat content.

Reverse Sear

  • Smoke brisket until 180°F (82°C), then finish over high direct heat for 10 minutes per side to deepen crust.

Serving Style

  • Serve chopped brisket on slider buns with pickles and a drizzle of Carolina-style vinegar sauce for sandwiches.

Slicing

  • Let the brisket rest at least 30 minutes before slicing thin against the grain to maximize tenderness.

Smoker Substitute

  • Use a charcoal grill with a foil pan of wood chips and the brisket placed on the opposite side for indirect smoking.

Spice Blend

  • Add 2 tbsp brown sugar and 1 tsp smoked paprika to the rub for a sweeter, more caramelized bark.

Temperature

  • Use a calibrated digital thermometer for both smoker and meat to maintain steady 215–225°F (100–110°C).

Trimming

  • Leave about ¼ in (6 mm) of fat to baste the meat during the long smoke without creating flare-ups.

Wood

  • Mix hardwoods like oak for strong smoke flavor and fruitwoods like apple for a hint of sweetness.

Wrapping

  • Wrap tightly in two layers of foil or butcher paper to push through the stall and preserve moisture.