Texas-Style Smoked Brisket
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Texas-Style Smoked Brisket (Pro Tips & Techniques)
Elite BBQ Smokers (Jason Hardee)
Rated 5.0 stars by 1 users
Category
Main DishCuisine
American / BBQ / Texas-Style
Author:
Elite BBQ Smokers (Jason Hardee)
Servings
12–15 servings
Prep Time
0 hours 45 minutes
Cook Time
10 hours
Brisket is the ultimate test of patience, fire management, and technique—and when it’s done right, nothing in BBQ compares. In this recipe, Elite BBQ Smokers breaks down a Texas-style smoked brisket using proven competition methods that work just as well at home as they do on the circuit.
You’ll learn how to properly trim a Double R Ranch brisket, build flavor with layered rubs, manage a steady low-and-slow cook at 250°F, and know exactly when to wrap, probe, and pull the brisket for perfect tenderness. From bark development to resting like a pro, these tips and techniques will help you turn heads and make everyone say, “Dang… that’s good.”
Whether you’re cooking your first brisket or refining your process, this step-by-step guide will help you produce a juicy, tender brisket with deep flavor and a clean slice—every time.
Cut: Snake River Farms - Double R Ranch Brisket - https://snakeriverfarms.pxf.io/EliteBBQSmokers *use Code “EliteBBQ10” for 10% you entire order
Style: Texas-Style, low and slow
Cooking Temp: 250°F
Wrap: Wagyu tallow, butcher paper, foil
Doneness Test: Probe tender like room-temperature butter
Rest Time: 1–3 hours
Ingredients
Protiens
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1 Double R Ranch brisket
Rubs
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Coarse black pepper
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Rufus Teague – Spicy Meat Rub
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Rufus Teague – Steak Rub
Wrap
-
Wagyu tallow
Directions
Trimming
Remove excess fat to allow seasoning to bind directly to the meat. Shape the brisket evenly for consistent cooking.
Seasoning
Apply a heavy layer of coarse black pepper as the base layer.
Apply additional rubs in layers to build flavor.
Cooking Process
Preheat the pellet smoker to 250°F.
Place the brisket on the smoker uncovered and cook until it reaches 165°F internal temperature and develops the color you’re looking for.
Lightly coat with Wagyu tallow and loosely wrap in butcher paper and aluminum foil to retain moisture.
Continue cooking until the internal temperature reaches approximately 200°F.
Begin probing for tenderness. The brisket is done when the probe slides in like room-temperature butter.
Remove from the smoker and place in a cooler to rest for 1–3 hours.
Remove from the cooler, unwrap, slice, and serve.
Let us know how it turned out and tag #EliteBBQSmokers on social media.
Recipe Video
Recipe Note
- Bark and tenderness matter more than hitting a specific temperature.
- Always slice against the grain for the best texture.
- Resting is critical—don’t rush it.