Texas Style Smoked Brisket

Make Texas Style Smoked Brisket with this Smoker IQ beef recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

14

SUGGESTED RUB

Smoked brisket

INGREDIENTS

  • 1 whole brisket (12-14 lbs)

  • 1/2 to 3/4 cup coarse kosher salt

  • 1/2 to 3/4 cup coarse black pepper

  • 1/4 to 1/2 cup yellow mustard (as a binder)

INSTRUCTIONS

  1. Fire up the smoker to 225°F - 250°F using Post Oak wood.

  2. Trim the brisket, leaving about 1/4 inch of fat cap.

  3. Apply a generous layer of yellow mustard all over the brisket to act as a binder.

  4. Mix the salt and pepper, then season all sides heavily.

  5. Smoke fat-side up until the internal temp hits the 160°F - 170°F stall.

  6. Wrap tightly in pink butcher paper and return to the smoker.

  7. Pull when it probes like warm butter (around 203°F internal).

  8. Rest in an insulated cooler for at least 2 hours before slicing.

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