True Texas Brisket
Some Popular Smoking Woods.
Apple has a mild flavor with a sweet, fruity flavor. It is suitable for poultry, beef, pork, ham, game birds, and lamb
Cherry wood has a sweet, fruity flavor that is a good match for all meats
Hickory creates a sweet yet strong, almost bacon flavor; the smoke can be solid,,,,,,,,,,, but it adds a solid flavor to just about all meat.
Maple has a mild and sweet flavor. Maple wood is good with poultry and small game birds, and vegetables.
Mesquite wood has a solid and earthy flavor that is ideal for most red meats. It’s one of the hottest burning woods and is very popular in Texas.
Oak has a medium smoky flavor that is stronger than apple and cherry but lighter than hickory and mesquite and is good with any meat.
Pecan is stronger than fruit wood but milder than hickory and mesquite. Pecan is good when grilling poultry and is very popular in Texas.
You Need An Offset Wood Smoker!
Before I say anything else, you will need a real Offset wood smoker for this recipe, not an electric one, to get this right. While you can use any smoker with this recipe, an authentic Texas brisket will only be done in a wood smoker. You will also need Mesquite wood for the best flavor, but whatever wood you like will be fine.
I was born and raised in Texas, and Texas is where my heart always will be. One of the things Texas is most known for is its BBQ and brisket. Is it because of its unique beefy, smoky, sweet flavor, yummy exterior black crust leather, and excellent fat moistening every mouthful? The very nature of a Texas brisket is delicious and something I crave all the time. So here is my recipe for what I feel is a perfect Texas-style brisket.
My Recommendation For an Offset Smoker
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At least 13 hours.
- 1 cup sweet paprika.
- 1/4 cup sugar.
- 1/4 cup brown sugar
- 1/4 c kosher salt
- 1/2 cup chili powder
- 1/4 cup fresh cracked black pepper
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 1/4 cup dried parsley flakes
- 1/4 cup cumin
- 3 Tbsp cayenne pepper
Mix all in a bowl well. Pour into air tight container
- 10-12 lb Brisket, well-marbled
- 1 recipe Dry rub
What To Do
- Trim the exterior fat, loose meat, and silver skin. and rub the outside generously with the dry rub. Let the meat come to room temp, with rub on it.
- While the meat is coming to room temperature, get your smoker going to 250 degrees.
- Put the brisket onto the grill, with the thicker end toward the fire and the fat cap facing up, and cook 10-13 hours.
- During the 10-13 hour it will take the to cook—allowing 45 to 60 minutes a pound—watch the fire closely. Check the temperature every 20 minutes or so and adjust to keep the heat even. Do not poke the brisket with a fork, and, Do not turn it. When an thermometer registers 190 , the brisket is done. It will continue to cook as it rest. Let it rest for 30 minutes to a hour.
- Then slice it, fat side up, against the grain, and you are good to go. Server with a side of bbq sauce if you like, but do not put it on the brisket while cooking.
Any questions, or Comments please leave them below. I look forward to hearing from you.