Texas-style Brisket

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.


3 Tbsp
Kosher salt
2 Tbsp
Onion powder
1 Tbsp
Garlic powder
1 Tbsp
Ground black pepper
2 tsp
Dried parsley
2 tsp
Ground cumin
1 tsp
Dried oregano
1 tsp
Hot chili powder
1/2 tsp


  • Bowl
  • Whisk
  • Paper towels


Use 1 tbsp of rub per 1 lb of meat.

Whisk the ingredients for the rub together.

Using paper towels, pat the brisket dry.

Sprinkle the spice rub liberally onto the meat and press it in, rubbing it with your fingertips until it sticks to the surface.

Repeat on all sides.

Let the brisket sit (seasoned) for up to 24 hours in the refrigerator.

Option: Add up to 1/4 cup brown sugar to temper the heat from the rub and add a nice brown crust to the meat.

Cook the meat according to your recipe. Note: low and slow is the name of the game with BBQ

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