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Flavorful Smoked Brisket Recipe with Easy Texas-Style BBQ Sauce

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A slow-smoked beef brisket with a bold dry rub and tangy, slightly spicy Texas-style BBQ sauce, perfect for weekend cooks and BBQ gatherings.

Ingredients

Scale
  • 5-pound whole beef brisket, trimmed of excess fat but leaving a thin layer for flavor
  • Dry Rub:
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon cumin
  • Texas-Style BBQ Sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Hickory or oak wood chips, soaked in water for 30 minutes
  • Olive oil or neutral oil for rubbing
  • Aluminum foil or butcher paper for wrapping

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4 inch for flavor and moisture. Pat dry with paper towels and rub a thin layer of olive oil all over. (10 minutes)
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and cumin in a bowl. Generously coat the brisket with the dry rub, pressing it into the meat. (10 minutes)
  3. Preheat smoker or grill to maintain a steady 225°F (107°C). Add soaked wood chips to coals or smoker box. (15 minutes)
  4. Place brisket fat side up on smoker grate away from direct heat. Close lid and smoke for 4 to 5 hours, avoiding frequent opening. (4-5 hours)
  5. When internal temperature reaches about 160°F (71°C), wrap brisket tightly in butcher paper or aluminum foil. Return to smoker. (5 minutes)
  6. Continue smoking until internal temperature reaches 203°F (95°C), about 3 more hours. (3 hours)
  7. Remove brisket from smoker and let rest, wrapped, for at least 45 minutes to redistribute juices.
  8. While resting, whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, cayenne, black pepper, garlic powder, onion powder, and salt in a saucepan. Simmer on low heat for 10-15 minutes until thickened.
  9. Slice brisket thinly against the grain and serve with Texas-style BBQ sauce.

Notes

If using Worcestershire sauce, check for gluten if needed or substitute with coconut aminos or tamari for gluten-free. Use butcher paper instead of foil to maintain a crispy bark. Rest brisket for at least 45 minutes before slicing. Avoid microwaving leftovers to preserve texture; reheat gently in oven or stovetop with sauce.

Nutrition

Keywords: smoked brisket, Texas-style BBQ sauce, BBQ, smoked meat, brisket recipe, slow cooked brisket, dry rub, smoked paprika, backyard BBQ

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