Texas Brisket Recipe

My Butcher Paper BBQ Brisket Method

It’s time to throw a whole packer brisket on some smoke – and get some delicious Texas Brisket!

For this Texas Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected.

You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the flat and point. This fat won’t render during cooking and it helps the texas brisket lay flat which helps with uniform cooking.

I’m giving this brisket the Texas Treatment… a simple mix of Kosher Salt and Corse Black Pepper is all you need.

I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside with a good dose. Let the brisket rest on the counter while the pit comes up to temp.

For texas brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this cook but any cooker can be set up to cook indirect.

Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer – check it out here>>) to monitor grate temperature throughout the cook. It’s the best way to know exactly where the meat is cooking, and you can’t always go by dial temp alone.

Once the smoker is stabilized, place the texas brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.

Throw a few chunks on the fire and kick back for a while. There’s no need to open the pit just add fuel and wood as needed to hold the smoker steady at 250⁰.

After 5 hours, the outside of the brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.

In Texas many of the pit masters use Red Butcher Paper to wrap briskets instead of aluminum foil, so I had to give it a try. The butcher paper allows some of the moisture to escape and prevents the brisket from steaming which produces a better crust (bark).

Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the brisket in the middle and wrap with the first layer of paper flipping the brisket.

Bring the next layer up and over and tuck in the sides best you can. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.

Monitoring the internal temperature of the meat is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours. You can’t rush perfection!

Once the alarm sounds at 200⁰ the brisket is ready to come off the pit. You can double check the internal temp just to make sure it feels soft. For brisket you should feel almost no resistance when you stick it with a probe – like your sticking butter!

Place the brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.

The rest gives the brisket time to stop cooking and reabsorb some moisture. If you cut into it right away, it will be dry; so whatever you do don’t skip the 2 hour rest.

For serving brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain.

Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!