Smoking a Whole Brisket – Texas Style

Smoking brisket Texas-style is a revered art form, with its roots in the heart of American BBQ culture. The process involves a low and slow cooking technique that brings out the tender, melt-in-your-mouth qualities of a traditionally tough cut of meat. There are many variations and opinions among pitmasters about the best ways to achieve the perfect Texas-style smoked brisket, but the fundamentals remain consistent: simplicity, patience, and respect for the meat.

The Basics of Texas-Style Smoked Brisket

Texas-style brisket is all about highlighting the meat itself, particularly the rich taste of beef, rather than masking it with heavy sauces or complex marinades. Purists often adhere to the “Texas Crutch” mantra of “salt, pepper, smoke, and time.”

• The Cut: A whole brisket, or “packer brisket,” includes both the point and flat muscles. The flat is leaner, while the point is fattier and more marbled. Most pitmasters agree that a whole brisket is essential for the best result as the combination of lean and fat balances flavour and texture. Our native breed briskets have a lot on intramuscular fat to keep the meat moist during a long cook.
• Seasoning: Simplicity rules here. A common rub is a 50/50 mix of coarse salt and black pepper, often referred to as the “Dalmatian rub.” Some pitmasters add garlic powder or a light dusting of paprika, but many in Texas believe less is more, letting the smoke and meat do the talking.
• Wood and Smoke: Oak, particularly post oak, is the wood of choice in Texas BBQ. It imparts a mild yet distinct smokiness that complements beef without overwhelming it. Some pitmasters might use mesquite for a bolder smoke, but mesquite can be tricky as it can turn bitter if overused. Others opt for hickory, which sits between oak and mesquite in terms of intensity.

The Smoking Process

1. Preparation

The brisket should be trimmed of excess fat, though opinions differ on how much to leave. Aaron Franklin, one of Texas’s most famous pitmasters, suggests trimming down to about a quarter-inch of fat to allow the meat to absorb the rub and smoke more effectively without becoming too greasy. We’d agree with this and suggest that our native breed briskets do not need a heavy fat cap.

Most pitmasters recommend bringing the brisket to room temperature before placing it on the smoker. This ensures even cooking from the start.

2. Cooking Temperature

Low and slow is the guiding principle. The general consensus is that 225°F (around 107°C) is the sweet spot for cooking brisket. Some experts, like BBQ legend Myron Mixon, argue for a slightly higher temperature (up to 250°F), claiming it can shorten cooking time without sacrificing tenderness. But in Texas, patience tends to win out—smoking a brisket can take 12 to 16 hours, depending on its size.

3. Smoking

The brisket is placed fat side up or down on the smoker, depending on the pitmaster’s preference and the type of smoker. Fat side up is common in offset smokers, where the fat renders and bastes the meat as it cooks. However, in some setups, fat side down can protect the meat from direct heat.

Spritzing: Some experts advocate spritzing the brisket with a liquid, like apple cider vinegar, water, or even beer, during the smoking process. This helps maintain moisture on the surface of the brisket and encourages the development of the bark (the deeply caramelised exterior). Others, like Tootsie Tomanetz of Snow’s BBQ, take a hands-off approach, relying solely on the brisket’s fat to keep it moist.

The Stall: Around 150°F-165°F (66°C-74°C), the brisket often hits the “stall,” a point where it seems to stop cooking as moisture evaporates from the surface, cooling the meat. Some pitmasters use the Texas Crutch—wrapping the brisket in butcher paper or aluminium foil at this stage to push it through the stall and lock in moisture. Aaron Franklin prefers butcher paper as it’s breathable, allowing smoke to continue penetrating the meat while keeping it moist.

4. Resting

Once the brisket reaches an internal temperature of around 195°F-205°F (90°C-96°C), it’s time to pull it off the smoker. However, most pitmasters agree that the brisket needs a good rest before slicing. Wrapped in foil or butcher paper and placed in an insulated cooler for 1-2 hours, the brisket continues to tenderise as the juices redistribute.

See Our Grid Iron Gourmet Recipe Here

Controversial Elements in Brisket Smoking

Wrapping vs. No Wrapping

While many pitmasters swear by the Texas Crutch (wrapping the brisket), some purists believe it’s unnecessary. They argue that leaving the brisket unwrapped the entire time allows for a thicker bark and better smoke penetration. Wrapping is often seen as a more fool proof method, but purists fear it sacrifices the crusty bark in favour of a slightly softer finish.

Fat Side Up vs. Fat Side Down

There’s no definitive answer, but the argument comes down to the type of smoker and the desired result. Fat side up is traditionally favoured, as it allows the fat to render and baste the meat. Fat side down is more common in smokers where direct heat is a factor, as it provides a protective layer between the meat and the heat source.

Internal Temperature at Finish

Some experts pull their brisket when it reaches an internal temperature of 195°F, while others go up to 205°F. The variation is often based on the texture of the meat—some prefer a firmer bite, while others want it as tender as possible, almost to the point of falling apart.

Expert Opinions

1. Aaron Franklin – Franklin BBQ, Austin, Texas Aaron Franklin’s method has gained worldwide fame, and his key principle is simplicity. He’s a firm believer in the basic salt-and-pepper rub, smoking at a steady 225°F, and wrapping in butcher paper rather than foil. Franklin’s goal is to create a brisket that’s tender but not mushy, with a deep bark and a pronounced smoke ring.
2. Myron Mixon – Jack’s Old South, BBQ Pitmaster Myron Mixon is a proponent of higher temperatures, cooking at 250°F. He believes this shortens the cook time while still delivering a tender result. Mixon also advocates the use of spritzing to keep the meat moist throughout the process and is known for his competitive BBQ flair.
3. John Lewis – Lewis Barbecue, Charleston, SC John Lewis follows a similar approach to Franklin but emphasises attention to detail. His method focuses heavily on fire management, controlling the airflow and the type of wood to ensure a consistent temperature and clean smoke throughout the cook.
4. Tootsie Tomanetz – Snow’s BBQ, Lexington, Texas A legend in Texas BBQ, Tootsie is known for her minimalistic approach. She keeps the process simple and rarely wraps her briskets, relying on skill and intuition developed over decades. Her brisket achieves a deep, smoky flavour and tender bite without fuss.

Texas-style smoked brisket is an exercise in patience, respect for the ingredients, and a connection to the craft of BBQ. While opinions differ among pitmasters on techniques like wrapping, spritzing, and optimal temperatures, the essence of the dish remains the same. It’s about coaxing the best from a humble cut of meat through time, heat, and smoke. Each pitmaster brings their own touch, but the common goal is a brisket that’s tender, moist, with a rich smoky bark and an unmistakable depth of flavour, perfect for any BBQ lover.