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Tender Smoked Brisket Texas Style Backyard BBQ Recipe

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A straightforward Texas style backyard BBQ brisket recipe that delivers tender, smoky, and flavorful meat with simple ingredients and low-and-slow smoking.

Ingredients

Scale
  • 1 whole packer brisket (10–12 lbs), trimmed of excess fat but leaving a thin fat cap
  • 1/4 cup coarse kosher salt (Diamond Crystal recommended)
  • 1/4 cup coarse black pepper, freshly cracked
  • 1 tablespoon garlic powder
  • 2–3 cups hickory or oak wood chips or chunks, soaked in water for 30 minutes
  • Optional: 1 cup beef broth or apple cider vinegar for spritzing during cooking

Instructions

  1. Trim the brisket of any large, hard fat deposits but leave about 1/4 inch of fat on the fat cap side to keep the meat moist (about 10 minutes).
  2. Mix kosher salt, cracked black pepper, and garlic powder in a bowl. Rub seasoning evenly all over the brisket, covering all sides (5 minutes).
  3. Preheat smoker to a steady 225°F (107°C). Add soaked hickory or oak wood chunks for smoke flavor. Maintain consistent temperature (10-15 minutes).
  4. Place brisket fat side up on the smoker. Insert probe thermometer into the thickest part. Plan for about 1.5 hours per pound (approximately 15+ hours for 10 lbs).
  5. Every hour, spritz brisket lightly with beef broth or apple cider vinegar to keep surface moist and help bark formation.
  6. When internal temperature reaches around 160°F (71°C) and bark is formed, wrap brisket tightly in butcher paper or aluminum foil to push through the stall (after about 6-8 hours).
  7. Return wrapped brisket to smoker and continue cooking until internal temperature reaches 203°F (95°C).
  8. Remove brisket from smoker, keep wrapped, and let rest for at least 1 hour to allow juices to redistribute.
  9. Slice brisket against the grain into 1/4-inch thick slices. Serve with BBQ sauce or as is.

Notes

Maintain steady smoker temperature at 225°F for best results. Use the Texas Crutch method by wrapping brisket at 160°F to speed cooking and retain moisture. Rest brisket for at least 1 hour before slicing. Avoid opening smoker too often to preserve heat and smoke. For gluten-free, ensure seasonings have no additives. For dairy-free, this recipe is naturally free of dairy.

Nutrition

Keywords: smoked brisket, Texas BBQ, backyard BBQ, smoked meat, brisket recipe, low and slow, hickory smoked, oak smoked, BBQ brisket

Find it online: https://chrisfeasts.com/tender-smoked-brisket-texas-style-backyard-bbq-recipe-easy-step-by-step-guide/