Print

Savory Texas Style Smoked Beef Brisket Point Recipe with Easy Tallow Butter Baste

texas style smoked beef brisket point - featured image
Print Recipe

A flavorful Texas-style smoked beef brisket point recipe featuring a rich tallow butter baste that locks in moisture and enhances smoky, savory flavors for tender, juicy meat with a crispy bark.

Ingredients

Scale
  • 5–7 pounds beef brisket point, well-marbled
  • 1/2 cup beef tallow (115 g), melted
  • 3 tablespoons kosher salt
  • 2 tablespoons coarse black pepper, freshly cracked
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika (optional)
  • Wood chips or chunks (Post Oak or Hickory recommended), soaked in water for 30 minutes

Instructions

  1. Trim the brisket point by patting dry and removing excess silver skin and thick fat caps, leaving about 1/4 inch of fat for moisture (15 minutes).
  2. Mix kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika in a small bowl to create the dry rub (5 minutes).
  3. Generously rub the seasoning mix all over the brisket point, patting it in gently but firmly. Let rest at room temperature for 30 minutes (10 minutes seasoning + 30 minutes rest).
  4. Melt the beef tallow in a small saucepan over low heat and keep warm for basting (10 minutes).
  5. Preheat the smoker to 225°F (107°C) and add soaked wood chips or chunks for smoke. Maintain consistent temperature (15-20 minutes).
  6. Place the brisket point fat side up on the smoker grate away from direct heat and close the lid (5 minutes).
  7. Baste the brisket with warm tallow butter every hour during the smoke to keep it moist and flavorful.
  8. When the internal temperature reaches 160°F (71°C), wrap the brisket tightly in butcher paper or aluminum foil to push through the stall and retain moisture.
  9. Continue smoking until the internal temperature reaches 203°F (95°C) and the meat is tender (4-6 hours).
  10. Remove the brisket from the smoker and let it rest wrapped on a cutting board for 45 minutes to 1 hour to redistribute juices.
  11. Slice the brisket point into 1/4-inch slices against the grain and serve.

Notes

Maintain a steady smoker temperature around 225°F. Baste every hour with warm tallow butter to keep the brisket moist and develop a rich bark. Wrap the brisket at the stall (~160°F) to retain moisture. Use a probe test for tenderness rather than relying solely on temperature. Soak wood chips for 30 minutes before smoking. Rest the brisket for at least 45 minutes before slicing to redistribute juices. Variations include adding cayenne for spice, using different wood types, or finishing in the oven if smoker consistency is an issue.

Nutrition

Keywords: smoked brisket, Texas brisket, beef brisket point, tallow butter baste, BBQ, smoked meat, backyard smoker, brisket recipe

Find it online: https://chrisfeasts.com/savory-texas-style-smoked-beef-brisket-point-recipe-with-easy-tallow-butter-baste/