Texas Brisket Recipe

Samantha Reimers | August 9, 2025

This is our tried and true process for grilling a true Texas Brisket! Today, we are all becoming pitmasters as we go on a journey to craft the best cut of meat American barbecue has to offer.

This recipe can be used by anyone of any experience level. However, if you are new to smoking, we recommend you do some research and watch some videos, just to understand the basics!

We used a pellet smoker for this recipe, but feel free to use whatever smoker you have! Cook time will range from 12 to 20 hours and is laid out here as a multiple-day process. It’s a slow smoke, but one that is definitely worth it.

There are lots of different ways to smoke a brisket, but this is one way to get the most tender cut of meat that we know will work! If barbecue is what you’re itching for, this recipe has you covered.

Texas Brisket

Ingredients

• 1 15 to 18 lb Prime Brisket
• 1 Tbsp Yellow Mustard
• 2 Tbsp Coarse Kosher Salt
• 2 Tbsp Coarse Ground Black Pepper
• 1 Tbsp Garlic Powder

Instructions

Step One: Trim Brisket

• You do this by removing the hard white fat (deckle) and any gray areas on the meat using a knife. These areas are common and occur when the brisket is vacuum-packed, but they should be removed. Make sure to leave about a fourth of an inch of fat on either side of the brisket.
• Trim the corners and thin areas of the flat end of the brisket so it’s aerodynamic.
• You should also watch a video on brisket trimming, as this is the hardest part.

Step Two: Mix & Add Seasoning

• For the dry rub, mix the salt, black pepper, and garlic powder in a seasoning shaker.
• Rub the mustard all over the brisket.
• Using the shaker to distribute the dry rub all over the brisket.

Step Three: Prepare Smoker & Brisket For Smoking

• Set the smoker to 200 degrees and let it come up to temperature. Place the brisket on the smoker, fat side down. The point side of the brisket should be facing the side the smoke is coming from. If you are using a Pellet Grill, make sure you are using the highest smoke setting.
• We recommend you put the brisket on at night so it can smoke overnight.

Step Four: Check Internal Temperature (1)

• After about 10 hours, you should check the bark on the brisket in the smoker. It should be nice and solid.
• Once the internal temp reaches 165-170 degrees, wrap the brisket completely in butcher paper and put it back down on the grill, fat side down again.
• Crank the smoker up to 250.

Step Five: Check Internal Temperature (2)

• After another 4 hours, stick your probe into the brisket to check if it’s ready. The probe should be able to go all the way in with no resistance.
• The internal temperature should also be around 203 to 205 degrees in the middle of the flat. Keep regularly checking the brisket until the probe reads the correct temperature.

Step Six: Rest Brisket

• Place the (still wrapped) brisket on a sheet pan and preheat your oven to its lowest temperature. Place the brisket inside the oven and turn it off after a couple of minutes.
• Let the meat rest in the oven for about five hours.
• Monitor the brisket’s temperature regularly. Don’t let the brisket’s temperature get below 140 during the rest period. This is important for food safety reasons. If the temperature starts to get too low, you can turn the oven back on for a short period.

Step Seven: Serve Brisket

• Serve the brisket when the temperature is about 145-150 degrees and after the five-hour rest. Enjoy!

Questions and Answers

Is there another way to rest the brisket?

• Yes! After you remove the covered brisket from the grill, cover it in towels and place it in a cooler. Do the same thing you would with the brisket on the stove. I.e., probe it and check the temperature.

What is a point and what is a flat?

• The thicker end of the brisket is the point, and the thinner, wider end is the flat.

Why is butcher paper used for the wrapping?

• Butcher paper is permeable and helps hold the bark you develop. You can also wrap the brisket in foil if you desire, but the meat will cook a little quicker, and the bark will come out wetter. One way isn’t better or worse, it’s completely up to preference!

Final Thoughts

This is the best way to make a Texas Brisket. Even though summer is ending, that doesn’t mean we have to give up on our outdoor barbecue dreams. Pull that grill out, baby, it’s time to hit the grill and achieve our pitmaster dreams.

We recommend you serve this brisket with a plethora of sides, including cole slaw, potato salad, and loads upon loads of white bread. If you’re itching for some other meats to go alongside the brisket, try grilling some jalapeno sausage, ribs, or some of our very own T-Bone Steaks.

Texas Brisket is a staple we all love, and now, you don’t have to go to a barbecue joint to get it. This at-home recipe is sure to cover all your cravings and impress any out-of-towners who want to know what this state’s cuisine is all about!

Make sure to give this recipe a shot. We know you won’t be disappointed!