Smoked Texas-Style Brisket

Slow-smoked, deeply flavorful, and built for gathering around the table. This Memorial Day smoked brisket recipe delivers authentic Texas-style barbecue with rich bark, tender slices, and unbeatable beef flavor. Whether you’re cooking for family, friends, or the entire neighborhood, this low-and-slow brisket recipe is the ultimate centerpiece for your holiday weekend cookout.

Ingredients

• 1 Whole Brisket (12–14+ lbs)
• Coarse kosher salt
• Smoke and Spur Rub 
• Optional: light coating of yellow mustard or 100% Grass Fed Beef Tallow as binder

Instructions

1. Defrost

Defrost your brisket in the fridge or on the counter the day before the smoke. Generously coat in coarse salt the evening before to let sit for at least 8 hours.

2. Season Generously

Coat brisket in beef tallow, mustard, avocado oil or your choice of a binder. Season generously with our Smoke and Spur Rub. 

3. Smoke Low and Slow

• Smoker temp: 225°F
• Wood: Post oak, oak, or hickory
• Place fat side toward heat source
• Smoke until bark is dark mahogany and internal temp reaches about 165F

4. Wrap

At this point add some type of moisture, this could be beef tallow, bone broth, a good beer, whatever you would like! Wrap tightly in butcher paper, ensuring two layers covers everything. Continue cooking until probe tender, usually around 200–205°F internal. This will be a definitive moment when the probe going into the meat feels like cutter butter with a hot knife. 

5. Rest

Wrap the brisket in a few towels around the butcher paper. Rest wrapped brisket in a cooler or warm oven for at least 2 hours. This step matters enormously. You do not want to continue cooking here you are simply letting it rest at a warm temperature. 

6. Slice & Serve

Slice against the grain and serve with:

• Smoked beans
• Grilled corn
• Pickled onions
• Jalapeño cheddar sausage

Pro Tips

• Don’t cook by time, cook by feel. Depending on your smoker, pellet or wood type, and size of brisket the times can change drastically. 
• The rest is almost as important as the smoke.
• Beef quality dramatically changes final flavor and tenderness. Choose Grass Fed!