Whole Smoked Texas-Style Brisket

Instructions

1. Trim the Brisket: Trim excess fat from the brisket, leaving about ¼ inch of the fat cap intact. Square the edges slightly for even cooking.
2. Season Generously: Rub the entire brisket with a thin layer of yellow mustard or olive oil to help the seasoning stick. Coat generously with your brisket rub or homemade spice mix, pressing into the meat on all sides. For a more peppery crust, go heavier on the black pepper. Let rest at room temperature while you prep your smoker.
3. Preheat Your Smoker: Set your smoker to 225–250°F, using post oak or another hardwood like hickory or mesquite for a deep, classic smoke flavor.
4. Smoke Low and Slow: Place the brisket fat side up in the smoker. Smoke until the internal temperature reaches about 165°F (this typically takes 6–8 hours). Spritz every hour or so with water, beef broth, or apple cider vinegar to keep the bark moist. Smoking time will vary, but estimate 1 to 1.25 hours per pound.
5. Wrap and Continue Cooking: Once it hits 165°F and develops a dark bark, wrap the brisket tightly in butcher paper or foil. Return to the smoker and continue cooking until internal temp reaches 200–205°F and a probe slides in with little resistance (like softened butter). This can take another 4–6 hours.
6. Rest and Slice: Let the brisket rest, wrapped, in a cooler or room-temp oven for at least 1 hour. Slice against the grain and serve. Don’t skip the rest—it’s key to a juicy brisket!