Description
This smoked Texas brisket plate features tender, juicy beef brisket slow-smoked over oak or hickory wood until perfectly smoky and melt-in-your-mouth tender. Served with pickles, onions, BBQ sauce, and soft bread, it delivers authentic Texas barbecue flavor in every bite.
Ingredients
- 2–3 kg whole beef brisket (packer cut)
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder (optional)
- Oak wood chunks or chips
- Hickory wood chunks or chips
- 1 water pan filled with hot water
- 1 cup BBQ sauce
- 1 cup sliced pickles
- 1 large white onion, thinly sliced
- 8 slices Texas toast or soft white bread
Instructions
- Trim excess fat from the brisket, leaving about 1/4 inch of fat cap. Pat dry with paper towels.
- In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
- Rub the seasoning mixture generously over the entire brisket.
- Place the brisket on a tray and refrigerate uncovered for 8–12 hours for dry brining.
- Preheat the smoker to 225–250°F (110–120°C). Add oak or hickory wood chunks and place a water pan inside the smoker.
- Place the brisket fat-side up on the smoker grates and smoke for 6–8 hours until a dark bark forms.
- When the internal temperature reaches about 160°F (70°C), wrap the brisket tightly in butcher paper or foil.
- Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200–205°F (93–96°C).
- Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour.
- Slice the brisket against the grain into thin slices.
- Serve warm with BBQ sauce, pickles, sliced onions, and Texas toast or soft bread.
Notes
- Dry brining overnight improves flavor and bark texture.
- Oak and hickory wood provide classic Texas barbecue flavor.
- Butcher paper helps preserve bark better than foil.
- Always slice brisket against the grain for maximum tenderness.
- Resting the brisket is essential to keep the meat juicy.
- Prep Time: 20 minutes
- Cook Time: 10–14 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Texas BBQ
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 145mg
