Texas Smoked Brisket

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Gluten-Free


Main Course

Prep Time:

30 Minutes

Cook Time:

8+ Hours






Kristina Koslosky


Texas Smoked Brisket is our favorite smoking recipe! We highly recommend pairing it with our southern style BBQ sauce and making a brisket sandwich.


    1/2 brisket (We ask the butcher to cut the brisket in half so that we can smoke half and freeze the other half for later).
    1 tbsp. freshly ground sea salt
    1 tbsp. freshly ground pepper
    1 tbsp. garlic powder
    Smoking chips or pellets (we use hickory).


1. Trim your brisket and remove excess fat.
2. In a small bowl, combine the spices. Sprinkle over the brisket to evenly coat.
3. Preheat your smoker to 225 degrees.
4. Place your brisket in the smoker with the point end/thinner end facing you. Close and smoker until the temperature reads 165 degrees. Takes 4-5 hours for 1/2 brisket or 8 hours for full brisket.
5. Carefully, remove the brisket from the smoker. Place the brisket in the middle of a large piece of foil. Wrap the brisket tightly.
6. Return the brisket to smoker. Continue to smoke at 225 degrees until internal temperature reaches 202 degrees. This takes anywhere from 2-4 hours for a 1/2 brisket or 5-8 hours for a whole brisket.
7. Remove brisket from smoker. Let it rest for 1 hour in foil before slicing.
8. Slice, serve and enjoy!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


Submit a Comment