Texas Style Brisket

Texas Style Brisket



Preheat your smoker to 225ºF-250ºF.

Using a good boning knife, trim the brisket’s fat cap down to 1/4”. Also, trim any large chunks of hard fat from the edges of the brisket. Season all surfaces with R Butts R Smokin’ R Beef Rub. Rest the brisket until the rub looks wet, at least 10 minutes.

Transfer the brisket to the smoker. Smoke open until a dark bark is formed, 8-9 hours. Remove from the smoker. Wrap in butcher paper and return to the smoker. Continue cooking until an instant-read thermometer inserted into the meat meets very little resistance. It should almost feel like probing room temperature butter. Total cook time will vary, but our 16 lb brisket took almost 14 hours, total.

You may also like: Competition Style Brisket Recipe

Rest the brisket at least one hour, wrapped in the paper, before slicing. Slice across the grain.

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  1. Vince Stanton
    February 18, 2018

    Awesome! Just ordered the YS640. Can’t wait to start learning how to smoke meats.

  2. Adam H
    February 20, 2018

    How would you adjust the cook for making in an oven? Could you do @ 300*F for 6 hours? Would you want to use a roasting pan, or should you put it directly on the oven grates and have a collection pan underneath?

    1. Arthur Person
      June 2, 2018

      You need to get the internal temperature to around 203 degrees. If you have a good remote probe(s) you could probably do it in the oven, but you wouldn’tget the nice bark and smoke ring. If you don’t get the brisket up to temperature, it will be tough!! Not sure about roasting pan vs open grate.

  3. John
    July 22, 2018

    I’ve attempted brisket a few times on my YS640. Unfortunately the bottom of the brisket is over cooked each time. I’m cooking between 225-250, wrapping with butchers paper after about 8 hours and cooking to an internal temp of 195ish. I keep a water pan in the chamber and cook with the baffle all the way out. Any tips of suggestions to get more even cooking?

    1. Tom Jackson
      July 25, 2018

      Let me ask a few questions to try and figure out what’s happening, When you say that it’s overcooked, how do you mean? Is it charred and crusty, or falling apart like shredded beef, or is it just generally tough? We’ll get it figured out!


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