When you hear Texas Brisket, what comes to mind?
When you hear Texas Brisket, what comes to mind? For me, it's using a whole beef brisket, keeping it simple, applying brisket rubs, and going low and slow while cooking. So let's start with getting a USDA Choice grade brisket weighing in the ballpark of 15 pounds. The only trimming I would do is just clean any surface fat off the flat brisket section. What this does is it gives the rub a great surface to flavor deep in the muscle fibers and adhere to. I like the beef flavor, but with the right products and this cooking method, it will be the star of any party.
Ingredients:
15 pound Choice brisket
Butcher BBQ Steak and Brisket Rub or Texas Bark Rub
Butcher BBQ Pink Butcher Paper
Hickory wood chunks
Your favorite lump charcoal
Prep Time:
15-20 minutes
Cook Time:
I need to say this now. This is the variable that you need to be able to change as a pitmaster. Your outside air is important, the wind, altitude you're cooking at, the actual size of brisket, airflow within your own cooker, and the size of your cooking chamber. So all that being said, it should be 12-16 hours of cooking low and slow.
Start off with applying Steak and Brisket rub or the Texas Bark rub about 8 hours before cooking. This brisket rub has garlic, kosher salt, sugar, and a little pepper flavor. So it covers everything needed for building the bark desired. I am a pepper head also, so at this time is when I apply just some ground black pepper across the top of it also—time to place it back in the refrigerator. You worked hard getting the rub on it. Don't let this step wipe it off. Be sure to cover the brisket where no air will be making contact with the brisket for a dry brine effect. About 1 hour before you're ready to start your fire and get the offset smoker warmed up, set the brisket out to come up closer to room temp. This will give you some time to get the internal temperature regulated to start. The smoker needs to be idling right along 225-235°F. Place your brisket in the coolest spot on the grate. When you're laying the brisket on the grate, put the thicker fat cap end towards the airflow. So the heat hits it first.
Fat side up or fat side down?
I use the fat cap to protect my meat during the long smoke. So if your heat is coming in from the top, place your brisket fat side up, and if your heat comes from the bottom, then place the fat cap down. Shut the door, and now it's time just to tend the fire. Place some post oak or hickory wood chunks in the firebox, and let's start this marathon. The more you smoke the brisket, you will find out how much smoke flavor is the right amount you like. What I would do is add logs or chunks about every 45 minutes for the first cook. At the 3-4 hour mark, rotate the whole brisket on the shelf. Keep the smoker or grill running at the original temperature.
When to Wrap Brisket in Pink Butcher Paper
Six hours in, if you had your brisket fat side up, flip it over. If you had it fat side down, do nothing. Around 8-9 hours in, it's time to wrap the brisket beast in the Butcher BBQ Pink Butcher Paper. It will take two sheets, about 4 feet long. Pink butcher paper is preferred over aluminum foil because it allows the brisket to breathe, retaining moisture without steaming, which helps maintain the bark’s texture and flavor. At this point, no reason to keep adding wood for smoke. Just keep the lump charcoal fed to maintain consistent heat.
How to Smoke with Pink Butcher Paper?
When using pink butcher paper for smoking brisket, wrap the brisket tightly but not so much that it compresses the meat. This wrapping method helps push through the “stall” phase by retaining heat and moisture while allowing excess steam to escape. Place the wrapped brisket back on the smoker with the seam side down to prevent leaks. Continue cooking until the internal temperature reaches 197-200°F.
I am a temp person for finishing. In the perfect world, your brisket could be done in 10, 12, and even up to 15 hours. But when it is done, it should be 197-200°F internal temperature in the middle of the brisket. Using an instant read thermometer will help you nail this perfectly. Once it's done, DO NOT SLICE it right away. Let it rest and set in the paper for at least 1 hour before cutting. This resting time is crucial for the connective tissue to break down, making the brisket juicy and tender.
Why Use Pink Butcher Paper Instead of Aluminum Foil?
Unlike aluminum foil, which traps all steam and can cause the bark to soften, pink butcher paper is porous enough to let moisture escape. This results in a bark that stays crispy while the meat remains juicy and tender. This is why champion pitmasters often prefer pink butcher paper for wrapping brisket, as it provides a superior bark texture without sacrificing moisture retention.
When you do unwrap the brisket, and you like the bark to be crusty and not wet, just place it back on the smoker for about 30-45 minutes. The extra warm air will assist in firming that bark up and making the authentic Texas style smoked brisket.
