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Smoked Brisket (Texas Style)


  • Author: Cristina Curp
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Smoker
  • Cuisine: Texan
  • Diet: Gluten Free

Description

Perfect Texas Style Brisket


Scale

Ingredients

  • 3lb boneless brisket
  • 6 tablespoon coarse kosher salt
  • 4 tablespoons coarse black pepper

You’ll Also Need:

  • Butcher Paper
  • Probe
  • Mesquite-Pecan-Hickory Pellet Blend

Instructions

  1. The nightbefore you’re going to smoke the brisket, mix the salt and pepper in a bowl and then rub it into the meat, all over. Wrap the meat up in butcher paper (if you have extra) or in plastic wrap. Set it in the fridge overnight.
  2. In the morning, about 3 hours before cook time, set the meat out to come to room temperature.
  3. Start heating up the smoker, set it to 250F.
  4. Inert your MEATER into the thickest part of the meat, and set the MEATER app to interal temp goal of 205F. Smoke the meat at 250F until the briket reads 170F on your MEATER app/probe.
  5. Use tongs to lift the brisket onto your butcher paper. Wrap it up and place it back on the smoker quickly. Continue to cook, wrapped in paper at 250F until the internal temperature hits 205F. Your MEATER app will indicate when it’s time.
  6. Let it rest at room temperature, keeping the probe inserted, until the temperature drops to 160F. Remove the probe and slice the brisket against the grain in slices no thicker than a pencil.
  7. Enjoy!

Check out how to use MEATER below! 

Nutrition

  • Serving Size: 1/2 pound
  • Calories: 748.43
  • Sugar: 0g
  • Sodium: 147mg
  • Fat: 58.1g
  • Saturated Fat: 23.4g
  • Unsaturated Fat: 27.6g
  • Trans Fat: 2g
  • Carbohydrates: 0.0g
  • Fiber: 0.0g
  • Protein: 52.4g
  • Cholesterol: 190.5 mg