Texas-style Brisket

Indulge in the rich flavors and tender juiciness of an iconic Texas-style brisket. This mouthwatering recipe pays homage to the Lone Star State's barbecue tradition of smoky, slow-cooked perfection. From the beautifully rendered bark to the melt-in-your-mouth grass-fed and grass-finished meat, this recipe will leave your guests craving more.

• Before cooking, trim any excess fat from the brisket. This will help the brisket cook more evenly and prevent it from becoming greasy.
• Season the brisket with a dry rub or wet rub. A good rub will help to add flavor to the brisket and help it to brown evenly.
• Cook the brisket fat side down, low and slow, to allow the meat to break down and become tender. (The fat side down cooking method also produces a more visually impressive brisket.)
• Cook the brisket at a temperature of 225-250 F for 8-10 hours, or until it reaches an internal temperature of 185-200 degrees Fahrenheit.
• Use a water pan in the smoker or oven. This will help to create a humid environment, which will help to keep the brisket moist. Read our whole guide on how to smoke a brisket. 
• Baste the brisket with beef broth every 30 mins if possible to help it from drying out, especially later in the cooking process.
• Use a meat thermometer to ensure that the brisket is cooked to the desired doneness.
• If you are cooking the brisket in the oven, wrap it in foil after it has reached an internal temperature of 160 F. This will help to keep the brisket moist.
• Let the brisket rest for at least 30 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.