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A perfectly cooked Texas smoked brisket with a deep bark and juicy interior, sliced on a cutting board.

Classic Texas Hill Country Brisket

This recipe delivers a perfectly smoked Classic Texas Hill Country Brisket, tender and full of flavor. The key is a simple rub, consistent smoker temperature, and a crucial resting period.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 16 hours
Servings 12 people
Calories 450 kcal

Equipment

  • Smoker
  • Insulated Cooler
  • Butcher Paper or Aluminum Foil
  • Meat thermometer

Ingredients
  

Main Ingredients

  • 1 lb whole packer brisket (12-16 lbs)
  • 1/2 cup coarse black pepper
  • 1/4 cup kosher salt
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/4 cup paprika (optional, for color)
  • 1/2 cup apple cider vinegar (for spritzing)
  • 3-4 post oak wood chunks for smoking

Instructions
 

Preparation

  • Trim hard fat from the top of the brisket, leaving about 1/4 inch of soft fat, and remove any silver skin. Square off the edges slightly for even cooking.
  • Combine black pepper, kosher salt, garlic powder, onion powder and paprika (if using) in a bowl. Generously coat the entire brisket with the rub, pressing it in to adhere.

Smoking

  • Preheat your smoker to a consistent 250-275°F (121-135°C) and add post oak wood chunks to create a clean, blue smoke.
  • Place the brisket fat-side up on the smoker grates and smoke for 6-8 hours, or until the internal temperature reaches 165-175°F (74-79°C) and a dark bark has formed. Spritz with apple cider vinegar every 1-2 hours.
  • Remove the brisket from the smoker once the bark is set and wrap it tightly in butcher paper or heavy-duty aluminum foil.
  • Return the wrapped brisket to the smoker and cook until the internal temperature reaches 200-205°F (93-96°C) and it feels "probe tender" (3-6 more hours).

Resting and Serving

  • Remove the brisket from the smoker and place it, still wrapped, into an insulated cooler for at least 2-4 hours to redistribute juices.
  • After resting, unwrap the brisket, separate the flat and the point (if desired), and slice the flat against the grain into pencil-thick slices. Serve immediately.

Notes

For best results, maintain a consistent smoker temperature throughout the cook. The resting period is crucial for a tender and juicy brisket, so do not skip it!