Texas Style Brisket

Texas Style Brisket

Wes Fryer
No ratings yet
Course Main Course
Cuisine American


  • Internal meat probe thermometer
  • Wood chips or pellets for smoking
  • Smoker
  • Sharp knives for trimming and slicing
  • Heat resistant gloves for handling hot meat
  • Large cutting board
  • Marinade injector


  • 1 8-12 pound brisket
  • yellow mustard
  • kosher salt
  • ground black pepper
  • beef broth
  • Worcestershire sauce
  • apple juice


  • While the brisket is still cold coming right out of the fridge, trim off the excess fat. Leave about a 1/4 inch of fat on most parts, mainly cut out the thick pieces which will not render into the meat.
  • Make a rub of 50% kosher salt, 50% cracked pepper.
  • Rub a thin coating of yellow mustard over the brisket, to serve as a bonding agent for the seasoning rub.
  • Generously season both sides of the brisket with the salt and pepper rub, being sure to also season the edges.
  • Mix the marinade using half beef broth, 45% apple juice and 5% Worcestershire sauce. Inject into the brisket.
  • Smoke until internal temperature reaches 165 degrees F.
  • Remove brisket and wrap in either foil or butcher paper.
  • Return wrapped brisket to the smoker until internal temperature reaches 205 degrees F.
  • Wrap cooked brisket in a clean, old towel and put in a styrofoam cooler for at least 1 hour to let the meat rest.
  • Slice and enjoy!


Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating