Texas Style Smoked Brisket

Cook Time

600 – 780 mins

Cooking Method






Prep Time

10 mins


12 - 15


1 whole 10 - 12 lbs Beef Brisket, Packer Cut

1 tbs Chili Powder

1 tsp Cumin

1 tsp fresh Ground Pepper

1 tbs Salt, Coarse

2 tsp Sugar

Recipe Highlights

Wondering how to smoke brisket in a pellet smoker? Fear brisket no more! This easy Texas Style Brisket recipe will have your guests beggin’ for round two.

This recipe was made with the fundamentals in mind so you can enjoy the big, bold, beefy flavors that traditional Texas BBQ is known for.

Note: If you have time, wrap the brisket in plastic wrap and refrigerate for 4-8 hours, or even overnight. Don’t worry though, if you don’t have time the brisket will still be delicious, even if you cook it right away! Also feel free to trim fat to your liking, but not too much. Otherwise your brisket may be dry.

Cooking Instructions

  1. Turn your Country Smoker to “smoke”. Once the fire pot has caught turn your grill up to 225°F to 250°F and close the lid (temperature varies on how much time you have).
  2. Rinse the brisket under cold water and blot dry with a paper towel.
  3. Combine the salt, chili powder, sugar, pepper and cumin in a bowl and toss. Rub the spice mixture on the brisket (all sides).
  4. Place the brisket fat side up in the aluminum foil pan.
  5. Baste the brisket with the juices that accumulate in the pan every hour or so.
  6. Smoke the brisket until it is probe tender (usually at 205° internal temperature). The probe should slide into the meat like butter which can take 10 to 13 hours depending on brisket size and cooking temperature. (To speed things along, you can also wrap the brisket in peach butcher paper once it reaches 165°F and place it back on the grill until it reaches required tenderness).
  7. Remove the brisket from the grill and let cool for about 45 to 60 minutes. To serve, transfer the brisket to a cutting board and thinly slice across the grain. You may top the brisket with some of the drippings if desired.
  8. The grain is the way the muscle fibers are aligned. You want to cut across the grain, not parallel to it in order to get tender cuts of meat.

Special Tools

  • Aluminum Pan
  • Basting Brush
  • Bowl
  • Peach Butcher Paper

Country Smoker's Tip

Pair this Texas favorite with a bold cabernet or a rich, dark ale. Even a porter.


Review it

Please login or register to review