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Texas-Style Smoked Brisket Recipe Easy Guide for Authentic Bark

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This Texas-style smoked brisket recipe delivers juicy, tender meat with a crackly, mahogany bark using simple ingredients and classic smoking techniques. Perfect for gatherings, game days, or backyard parties, it’s a true taste of Texas tradition.

Ingredients

Scale
  • 1 whole packer brisket (12–14 lbs)
  • 1/4 cup kosher salt
  • 1/4 cup coarse black pepper
  • 1 tablespoon garlic powder (optional)
  • 2 tablespoons mustard (yellow or Dijon, as binder)
  • Post oak or hickory wood chunks
  • Optional: 2 tablespoons Worcestershire sauce (for spritzing)
  • Optional: Apple cider vinegar and water (mixed 1:1 in a spray bottle for spritzing)

Instructions

  1. Trim the brisket: With a sharp knife, trim hard fat off the top and sides, leaving about 1/4 inch fat cap. Remove thin edges and silver skin underneath.
  2. Apply the rub: Slather brisket with mustard. Mix salt, pepper, and garlic powder, then sprinkle generously and evenly on all sides.
  3. Preheat smoker to 225-250°F. Add post oak or hickory wood chunks for smoke flavor. Set up for indirect heat.
  4. Place brisket fat side up on smoker grates. Insert thermometer into thickest part. Smoke, maintaining 225-250°F, for 6-8 hours. Spritz with vinegar/water mix if bark looks dry.
  5. When brisket stalls at 160°F internal temp, wrap tightly in butcher paper or foil. Return to smoker, seam side down.
  6. Continue cooking until brisket reaches 200-205°F internal temp (2-4 hours more). Probe for tenderness.
  7. Remove from smoker, keep wrapped, and rest for at least 1 hour (up to 2 hours).
  8. Slice against the grain into 1/4-inch thick pieces. Serve hot with sides or as desired.

Notes

Control smoker temperature for best bark. Use butcher paper for crispier bark, foil for faster cooking. Rest brisket generously before slicing. For oven method, roast at 250°F on a wire rack over a baking sheet, finish wrapped. Brisket is naturally gluten-free and dairy-free. Adjust rub for smaller or larger briskets. Store leftovers tightly wrapped and refrigerate up to 4 days or freeze up to 3 months.

Nutrition

Keywords: Texas brisket, smoked brisket, BBQ, authentic bark, beef, smoker, backyard barbecue, easy brisket recipe, gluten-free, keto, low-carb

Find it online: https://blingbite.com/texas-style-smoked-brisket-recipe-easy-guide-for-authentic-bark/