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Flavorful Smoked Brisket Recipe with Easy Texas Style Dry Rub Guide

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A classic Texas-style smoked brisket featuring a simple yet bold dry rub that creates a peppery, smoky crust and juicy interior. Perfect for backyard barbecues and gatherings.

Ingredients

Scale
  • 5 to 6 pounds whole packer brisket (includes both flat and point cuts)
  • 2 tablespoons kosher salt (Diamond Crystal preferred)
  • 2 tablespoons coarsely ground black pepper (freshly cracked)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon ground cumin
  • Wood chips or chunks of oak or hickory (about 2 cups)
  • Mustard (yellow or Dijon) for coating the brisket
  • Aluminum foil or butcher paper for wrapping (optional)

Instructions

  1. Trim the brisket by removing thick silver skin and excess fat, leaving about 1/4-inch fat cap. (15 minutes)
  2. Rub a thin layer of yellow or Dijon mustard over the entire brisket. (5 minutes)
  3. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and cumin in a bowl. Generously coat the mustard-covered brisket with the dry rub, pressing it in for full coverage. (10 minutes)
  4. Preheat your smoker or grill for indirect heat at 225°F (107°C). Add wood chips or chunks to the coals or smoker box. (20-30 minutes)
  5. Place the brisket fat side up on the smoker grate. Smoke for about 4 to 5 hours, maintaining 225°F (107°C). Check wood supply every hour to keep smoke steady.
  6. When internal temperature reaches around 160°F (71°C), wrap the brisket tightly in butcher paper or aluminum foil and return to smoker.
  7. Continue smoking until internal temperature reaches 200-205°F (93-96°C), about 3 to 4 more hours. Use a probe thermometer to check tenderness.
  8. Remove the brisket from the smoker and let it rest wrapped for at least 1 hour.
  9. Slice against the grain in about 1/4-inch thick slices and serve.

Notes

Keep smoker temperature steady around 225°F (107°C). Use butcher paper instead of foil for better bark texture. Rest brisket for at least 1 hour before slicing. Spritz with apple cider vinegar and water every hour during unwrapped smoking for extra moisture and tangy flavor. Adjust cayenne pepper to control heat. For oven-smoking, use liquid smoke and slow roast at 225°F (107°C).

Nutrition

Keywords: smoked brisket, Texas style dry rub, barbecue, smoked meat, brisket recipe, backyard BBQ, smoked paprika, dry rub, slow smoked brisket

Find it online: https://twirltaste.com/flavorful-smoked-brisket-recipe-with-easy-texas-style-dry-rub-guide/