How long does it take to smoke the brisket?

Smoking the brisket can take between 12 to 16 hours at 225°F (107°C) or 8 to 12 hours at 265°F (130°C).

What temperature should the brisket reach?

The brisket should reach an internal temperature of 200°F (93°C) for optimal tenderness.

Texas Smoked Brisket

Name: Texas Smoked Brisket
Total time: 16 h
Yield: 8-10
Ingredients: 12.5 lb brisket (USDA prime, well marbled); 6 mm fat cap (trim off 1/4 inch from both sides); 0.5 tsp kosher salt (per pound of brisket); 1 tbsp garlic powder (9 grams); 2 tbsp sweet paprika (17 grams, preferably Hungarian); 0.5 tbsp mustard powder (6 grams); 0.5 tbsp black pepper (4 grams); 78 ml beef or chicken broth (for wrapping brisket)

JJoshua WeissmanYouTube12-16 hoursserves 8-10

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Original video by Joshua Weissman on YouTube7:58

About this recipe

Texas Smoked Brisket is a classic dish that embodies the rich flavors and techniques of barbecue culture. This recipe, shared by Joshua Weissman, emphasizes the importance of starting with a well-marbled brisket and using a simple rub to let the meat shine.

The process involves smoking the brisket low and slow, ensuring it reaches the perfect tenderness and flavor. With a few key steps, you can achieve that coveted smoke ring and melt-in-your-mouth texture that makes Texas brisket so special.

Ingredient notes

Use USDA prime brisket for the best results, ensuring it's well marbled and even in thickness.
Trim 1/4 inch (6 mm) off the fat cap on both sides of the brisket for optimal cooking.

Tips from Joshua Weissman’s video

Rub the brisket with the seasoning mixture 12 to 24 hours in advance for better flavor.
Smoke the brisket at 225°F (107°C) for 12 to 16 hours or at 265°F (130°C) for 8 to 12 hours, depending on your time constraints.
Double wrap the brisket in aluminum foil with beef or chicken broth once it reaches 155°F (68°C) to help braise it and speed up cooking.

Good to know

How long does it take to smoke the brisket?: Smoking the brisket can take between 12 to 16 hours at 225°F (107°C) or 8 to 12 hours at 265°F (130°C).
What temperature should the brisket reach?: The brisket should reach an internal temperature of 200°F (93°C) for optimal tenderness.

No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.

The recipe

Serves 8-10Time 12-16 hours

Ingredients

12½ lb brisket — USDA prime, well marbled
6 mm fat cap — trim off 1/4 inch from both sides
½ tsp kosher salt — per pound of brisket
1 tbsp garlic powder — 9 grams
2 tbsp sweet paprika — 17 grams, preferably Hungarian
½ tbsp mustard powder — 6 grams
½ tbsp black pepper — 4 grams
78 ml beef or chicken broth — for wrapping brisket

Steps

1
Pick a well-marbled brisket, ideally USDA prime, ensuring it is even in thickness.
2
Trim about 1/4 inch (6 mm) off the fat cap on both sides of the brisket.
3
Prepare the rub: mix kosher salt (0.5 tsp per pound), garlic powder (1 tbsp), sweet paprika (2 tbsp), mustard powder (0.5 tbsp), and black pepper (0.5 tbsp).
4
Rub the mixture all over the brisket, ideally 12 to 24 hours in advance.
5
Preheat your smoker to 225°F (107°C) or 265°F (130°C).
6
Place the brisket in the smoker with a digital thermometer in the thickest part.
7
Smoke the brisket until it reaches an internal temperature of 155°F (68°C).
8
Double wrap the brisket in aluminum foil with 1/3 cup (78 ml) of beef or chicken broth.
9
Return the wrapped brisket to the smoker and continue cooking until it reaches 200°F (93°C).
10
Remove the brisket from the smoker and let it rest in the foil for 45 minutes to 1 hour before slicing.
11
Slice against the grain just before serving.