Texas-Style Beef Brisket Recipe

Texas-Style Beef Brisket recipe is a culinary icon of the American South, particularly renowned in Texas. This dish emphasizes the deep, rich flavors of brisket, a cut of beef from the lower chest or breast. There are various ways to prepare Texas-Style Beef Brisket recipe, each method offering a unique twist on this classic dish.

Texas-Style Beef Brisket is celebrated for its robust flavor and tender texture. Originating from the culinary traditions of Texas barbecue, this dish is a staple at outdoor gatherings and family dinners alike. The key to a perfect brisket lies in slow cooking, which tenderizes the meat and infuses it with flavors. Texas-style preparation often involves smoking, but variations include oven-baking, often with a focus on a crispy exterior and a juicy interior. Seasoning is typically simple, with an emphasis on enhancing the natural flavor of the meat.


  1. Smoked Brisket (from Hey Grill)
    • 12-14 pound whole packer brisket
    • 2 tablespoons coarse Kosher salt
    • 2 tablespoons coarse ground black pepper
    • 2 tablespoons garlic powder (optional)
  2. Slow Cooked Brisket
    • 6 pounds fresh beef brisket
    • 3 tablespoons Worcestershire sauce
    • 1 tablespoon chili powder
    • 2 garlic cloves, minced
    • 1 teaspoon celery salt
    • 1 teaspoon pepper
    • 1 teaspoon liquid smoke (optional)
    • 1/2 cup beef broth
    • 2 bay leaves
    • Barbecue sauce ingredients including onion, ketchup, molasses, etc.
  3. Oven-Baked Brisket
    • 6-pound beef brisket, point cut with a fat cap
    • 1/2 cup Dijon mustard
    • 2 tablespoons liquid smoke
    • 1/4 cup kosher salt
    • 3 tablespoons coarsely ground black pepper
    • 1 tablespoon garlic powder

Equipment Needed

  1. For Smoked Brisket:
    • Smoker
    • Large cutting board
    • Meat thermometer
    • Butcher paper
    • Chef’s knife
  2. For Slow Cooked Brisket:
    • Slow cooker
    • Small saucepan
    • Measuring cups and spoons
  3. For Oven-Baked Brisket:
    • Measuring cups and spoons
    • Cutting board and chef’s knife
    • Aluminum foil
    • Digital probe thermometer
    • Rimmed baking sheet
    • Brush

Step by Step Instruction

  1. Smoked Brisket:
    • Trim the brisket, removing any excess fat and silver skin.
    • Season the brisket with a mix of salt, pepper, and garlic powder.
    • Smoke the brisket at 225 degrees F until an internal temperature of 165 degrees F is reached, then wrap in butcher paper and continue cooking until it reaches 202 degrees F.
    • Rest the brisket for 1 hour before slicing.
  2. Slow Cooked Brisket:
    • Combine Worcestershire sauce, chili powder, garlic, celery salt, pepper, and liquid smoke. Coat the brisket and refrigerate overnight.
    • Cook in a slow cooker with broth and bay leaves until tender.
    • Prepare a barbecue sauce with onion, ketchup, molasses, etc., and cook the brisket with the sauce for additional flavor.
  3. Oven-Baked Brisket:
    • Prepare a baking sheet with aluminum foil and a cooling rack.
    • Trim the brisket, coat with mustard and liquid smoke, and season with salt, pepper, and garlic powder.
    • Refrigerate overnight, then bake at 300°F for 6 hours, uncovered in the last 1-2 hours for a crispy exterior.
    • Rest for 30 minutes before slicing.

Serving Suggestion

Serve the brisket with traditional sides like pickles, white bread, pickled red onions, and pickled jalapenos. In Texas joints, brisket is often served with the option of fatty or lean cuts, referring to different parts of the brisket. Sauces, if used, are typically served on the side.

Pros and Cons of Different Texas-Style Beef Brisket recipe Methods

Smoked Brisket


  • Authentic flavor: Smoking imparts a unique, rich taste.
  • Crispy bark: Achieves a desirable caramelized crust.
  • Traditional method: Offers a classic Texas barbecue experience.


  • Time-consuming: Requires long hours of smoking.
  • Equipment-specific: Needs a smoker.
  • Monitoring: Constant temperature control is necessary.

Slow Cooked Brisket


  • Convenience: Slow cookers are easy to use.
  • Tender meat: Slow cooking ensures a soft texture.
  • Less monitoring: Set it and forget it approach.


  • Less smoky flavor: Lacks the authentic smoky taste.
  • Softer bark: Doesn’t achieve a crispy exterior.
  • Limited size: Restricted by slow cooker capacity.

Oven-Baked Brisket


  • Accessibility: Ovens are commonly available.
  • Controlled environment: Easier temperature control.
  • Crispy exterior: Uncovering allows for a crispy bark.


  • Limited smokiness: Less authentic barbecue flavor.
  • Longer cooking time: Requires extended baking time.
  • Space constraints: Limited by oven size.
  • Pros and Cons of the Texas-Style Beef Brisket Recipe
  • Pros
  • Flavor Depth: The combination of smoking and seasoning, particularly with the smoked recipe, offers a deep, complex flavor.
  • Texture: Slow cooking methods result in tender, juicy meat.
  • Variety: Offers different cooking methods (smoked, slow-cooked, oven-baked) to suit various preferences and equipment availability.
  • Authenticity: The smoked version provides an authentic Texas barbecue experience.
  • Cons
  • Time-Intensive: Particularly the smoked version requires long hours of cooking and preparation.
  • Equipment Requirements: The smoked recipe needs specific equipment like a smoker and meat thermometer.
  • Complexity: Some steps, like trimming the brisket and maintaining a consistent temperature while smoking, can be challenging for beginners.
  • Size Considerations: The recipes typically cater to large portions, which might not be suitable for small gatherings or families.


Texas-Style Beef Brisket, with its rich flavor and tender texture, is a testament to the art of slow cooking. Whether smoked, slow-cooked, or oven-baked, this dish stands as a proud representation of Texas culinary tradition. Each method offers a unique way to enjoy this classic American barbecue staple, perfect for any gathering or family meal.

Texas-Style Beef Brisket

Texas-Style Beef Brisket (Smoked Version)

A quintessential Texan dish, this smoked beef brisket recipe captures the essence of traditional barbecue. It involves smoking a seasoned brisket until it achieves a tender texture and a rich, smoky flavor, complemented by a crispy bark.
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Prep Time 2 hours 30 minutes
Cook Time 6 hours 15 minutes
Course Barbecue, Main Course
Cuisine American, Texan American
Servings 4
Calories 2500 kcal


  • Smoker
  • Large cutting board
  • Meat thermometer
  • Butcher paper
  • Chef’s knife


  • 12-14 pound whole packer brisket
  • 2 tablespoons coarse Kosher salt
  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons garlic powder optional


  • Trim the brisket, removing excess fat.
  • Season with salt, pepper, and garlic powder.
  • Smoke at 225°F until internal temp reaches 165°F.
  • Wrap in butcher paper; continue smoking until it reaches 202°F.
  • Rest for 1 hour before slicing.


The key to a perfect brisket is consistent temperature control during smoking.
Resting the brisket after cooking is crucial for juiciness.
The brisket can be served with traditional sides like pickles and white bread, with sauces on the side.


Serving: 1000gCalories: 2500kcalProtein: 200gFat: 200gSaturated Fat: 80gPolyunsaturated Fat: 8gMonounsaturated Fat: 90gCholesterol: 800mgSodium: 2000mgPotassium: 2000mg
Keyword Texas-Style Beef Brisket
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