Texas-Style BBQ Brisket (Smoky, Juicy & Packed with Flavor)
Few things in the BBQ world are as legendary as Texas-style smoked brisket. With its juicy, tender interior, peppery bark, and rich smoky aroma, it’s often called the holy grail of barbecue. And the best part? You don’t need a fancy smoker or a ton of ingredients to get it right. All it takes is a good brisket, time, and a little patience.
This recipe uses a simple salt-and-pepper rub and a low-and-slow cook to build incredible depth of flavor. As the brisket cooks, the fat renders slowly, basting the meat and creating that signature smoky bark that BBQ lovers crave. The result is meat that slices like butter and bursts with authentic Texas flavor.
Whether you’re cooking for a crowd or making it for a weekend indulgence, this brisket is always a hit—and the leftovers are just as good, if not better.
Why You’ll Love This Texas-Style BBQ Brisket
- Slow-smoked for authentic BBQ flavor
- Simple rub: just salt, pepper, and patience
- Juicy, tender meat with a crispy bark
- Feeds a crowd and makes epic leftovers
- True-to-Texas flavor with no shortcuts
Pro Tips
- Keep a steady oven temp between 290°F
- Use a water pan for moisture retention
- Rest the brisket in a cooler wrapped in towels for up to 2 hours
- Slice only what you’ll serve to keep leftovers juicy
Serve With:
- White bread or potato rolls
- Pickles, onions, and BBQ sauce
- Baked beans, slaw, or mac & cheese
This brisket is smoky, savory, and absolutely unforgettable. Whether it’s your first time smoking meat or your fiftieth, this Texas-style recipe always delivers.
Texas-Style BBQ Brisket
Ingredients
- 1 Brisket. trimmed with a small layer of fat.
- Salt. Generous amount.
- Butcher cut black pepper coarsed and G=generous amount.
- Liquid smoke as needed
Instructions
- Trim the brisket, leaving about ¼ inch of fat cap.
- Season generously on all sides with salt and pepper.
- Preheat your oven to 290°F.
- Place brisket fat-side up on the oven.
- Cook low and slow for 10–14 hours (target internal temp: 203°F).
- Spray every 30 minutes with liquid smoke
- Wrap in butcher paper when it hits the stall (~160°F).
- Rest for at least 1 hour before slicing against the grain.
1 thought on “Texas-Style BBQ Brisket (Smoky, Juicy & Packed with Flavor)”