There's nothing more Texas than brisket, and this recipe will take you on a journey South to where authentic Texas style barbecue was born.
This Texas style brisket recipe requires only two seasonings and some time, resulting in an abundance of juicy, flavorful, and unbelievably tender meat.
In the video above, Matt Pittman, a Texas barbecue guru and international influencer, shares his tried and proven method for smoking brisket that's easy to make yet impossible to beat.
Credits: The screenshots in this post were taken from the video above and meatchurch.com. We've outlined the process in writing for easy reference and to help make this recipe a success on your first try.
For this cook, Matt seasons his brisket with a 2:1 mixture of Meat Church Holy Cow Rub and Meat Church Holy Gospel Rub. The only supplies needed in addition to the brisket and rubs are a good smoker, instant-read thermometer, and butcher paper.
All of these supplies are available in our specialty barbecue supply store and our online store. For more information on any of these product you can visit our website using the links below.
7 Steps For Texas-Style Brisket
The only ingredients are a good brisket and two of Matt's award-winning Meat Church rubs. Below is a simple outline of the video with the key steps needed to give you an authentic Texas style smoked brisket.
Recipe: Texas Style Smoked Brisket
Ingredients:
- 1 full packer brisket, grade choice or above (available at our retail store, hours and location info below)
- Meat Church Holy Cow BBQ Rub
- Meat Church Holy Gospel BBQ Rub
Step 1: Heat the Smoker to 225 Degrees Fahrenheit
For this cook, Matt uses a wood-fired offset smoker, but you can cook this recipe on any smoker that can hold an even heat for hours, such as a pellet smoker or cabinet style smoker. Matt uses post oak in this cook, but any kind of oak, pecan, or hickory works well. Matt recommends "heavy smoke" wood for this cook.
MeatChurch.com
Handmade Wood-Fired Smoker
Looking for a good offset smoker for longer cooks like this brisket recipe? The Meadow Creek TS70P is a reverse-flow tank smoker designed to hold a consistent temperature all day. This remarkable mid-sized smoker is handmade and built for years of hassle-free use.
Step 2: Trim the Brisket
Trim any hard and extra fat off of the meat side of the brisket. It is essential to remove any hard pieces of fat since they won't render during the cooking process.
For detailed instructions on choosing and trimming a brisket, see Prepping a Brisket With Aaron Franklin.
Step 3: Season the Brisket
For seasoning, use two parts Holy Cow to one part Holy Gospel rub. There is no need to use a binder, but some prefer using a binder of oil, mustard, or pickle juice, which are all fine to use. Add a moderate layer of Holy Cow to the meat side of the brisket and come back over it with half as much Holy Gospel. Pat the seasoning in and let the seasoning adhere to the meat for 15-20 minutes, then repeat the process on the fat side, making sure to also season the edges of the brisket.
MeatChurch.com
MeatChurch.com
Step 4: Smoke the Brisket
For this recipe, Matt cooks the brisket the traditional Texas way—with the fat side up and the point (fatty end) of the brisket closest to the firebox. Cook the brisket at 225 degrees Fahrenheit for 6-8 hours. If needed, you can spritz it a time or two with vinegar or water. When the meat reaches an internal temperature of 165 degrees Fahrenheit, remove the brisket for wrapping.
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Step 5: Wrap the Brisket
At this point, your brisket should have a 165 degree Fahrenheit internal temperature with a good bark. Now it is time to wrap the brisket in unwaxed butcher paper. Matt spritzes the inside of the paper with vinegar to make it a little more pliable. If you don't have butcher paper, you can wrap the brisket in aluminum foil. The most important thing is that the brisket is wrapped up nice and tight. Put the wrapped brisket back on the smoker with fat side up and the point towards the firebox or heat source.
MeatChurch.com
Step 6: Finish the Brisket
For the remainder of the cook, bump the temperature on your smoker up to about 250 degrees Fahrenheit and continue to smoke the wrapped brisket to an internal temperature of around 203 degrees Fahrenheit (or probe tender) in the thick part of the flat. (Probe tender means a temperature probe goes into the meat without resistance). This should take around 3-4 hours.
Remove the brisket and let it rest on the counter for an hour, then slice.
MeatChurch.com
Step 7: Slice Your Texas Style Brisket
First, separate the flat and the point. Slice the flat side the same direction as your initial cut across the brisket. Finally, slice the point the opposite direction so you are still cutting across the grain. Serve and enjoy!
MeatChurch.com
MeatChurch.com
MeatChurch.com
MeatChurch.com
Are you looking for a handmade wood-burning smoker?
Don't have the supplies you need?
You can find all the seasonings and supplies for this recipe here in our online store or visit our store in person for a full line of barbecue equipment and supplies.
- Browse Wood-Burning Smokers
- Get Smoking Wood
- Buy Meat Church Holy Cow BBQ Rub
- Buy Meat Church Holy Gospel BBQ Rub
- Explore Thermometers
- Buy Butcher Paper
Can't find what you need online? Visit our specialty barbecue store at 140 W Main Street in New Holland, Pennsylvania to explore some of the best products available for anyone wanting to make delicious food outdoors. Our store hours are listed at the bottom of this page.
