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Texas-Style Smoked Brisket


Every region of the country argues that their style of barbecue is the best, but Texas is the undisputed champ of brisket! Moist and succulent, this Texas-style smoked brisket is sure to be the star of your next dinner party or holiday gathering. This recipe is smokey, delicious, and ready to feed a large group of people ready to feast.

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  • 1 (10 to 12-pound) whole beef brisket, fat trimmed to 1/4-inch thickness
  • 1/3 cup Kosher salt
  • 1/3 cup freshly ground black pepper
  • a gas grill with a full tank of propane and a drip tray
  • 8 cups all-natural hardwood chips, preferably hickory, for smoking
  • a smoker box
  • a grill or analog thermometer (we recommend it even if your grill has one)


Servings 12
Preparation time 90mins
Cooking time 850mins
Adapted from


Step 1

Season the meat an hour before preparing the grill, place brisket on a rimmed baking sheet. Mix salt and pepper in a small bowl and season the meat all over (it should look like sand stuck to wet skin but without being cakey). Let meat sit at room temperature for 1 hour.

Prepare your grill. Meanwhile, soak 6 cups wood chips in a bowl of water for at least 30 minutes or overnight. Leave in water throughout the cooking process. Keep remaining 2 cups chips dry. Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Make sure drip tray is empty, as a lot of fat will render. Place smoker box over the lit burner, add 1/2 cup soaked wood chips to box, and close grill. Adjust heat as needed to keep temperature at 225 to 250°F.

We recommend using a stand-alone thermometer, even if your grill has one, to ensure an accurate reading. Stick it through the gap between the lid and base of the grill (or set it on the grill's upper shelf, though this is not ideal, as it requires opening the lid more frequently). The wood chips should begin to smolder and release a steady stream of smoke. How long this takes depends on how wet your chips are and the heat of your grill. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.

Maintain the heat. Place brisket, fatty side up, on grill grate as far away from lit burner as possible. Cover grill and smoke meat, resisting the urge to open grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep temperature steady at 225 to 250°F. Check wood chips every 45 minutes or so, and add soaked chips by 1/2-cupfuls as needed to keep smoke level constant.

If you just don't want to spend your whole day at the grill, here's a fail-safe, Aaron Franklin- endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant-read thermometer inserted into the thickest part of meat registers 150 to 170°F, 5 to 6 hours. Wrap brisket in foil, place on a baking sheet, and cook in a 250°F oven until meat reaches the same 195 to 205°F internal temperature, 4 to 6 hours longer. What's important is getting that smoky flavor into the meat, and 5 to 6 hours on the grill should do it. After that point, you're simply getting the meat cooked through.

Brisket is best shortly off the grill, but you can still get good results smoking it up to 3 days ahead. Let cool for an hour before wrapping in foil and chilling. To serve, reheat meat, still wrapped, in a 325°F oven until warmed through.

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