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Authentic Texas-Style BBQ Recipe

Texas-style BBQ is renowned its robust flavors and slowed perfection. recipe will guide you through steps of preparing a watering Texas-style that will impress your family friends. From selecting right meat to crafting electable rub and it to perfection, this will ensure you achieve the authentic taste of Texas BBQ


1. 10-12 pounds of brisket (preferably Prime or Choice grade

2. 1 cup of kosher salt

3. 1/2 cup of freshly ground black pepper

4. 1/4 cup of paprika

5. 1/4 cup of chili powder

6. 2 tablespoons of garlic powder

7. 2 tablespoons of onion powder

8. 1 tablespoon of cayenne pepper

9. 1 tablespoon of dried thyme

10. 1 tablespoon of dried oregano

11. 1 tablespoon of brown sugar

12. 1/4 cup of yellow mustard (for the binder)


1. Charcoal or wood smoker

2. Smoking wood chips or chunks (hickory, mesquite, or oak)

3. Meat thermometer

4. Aluminum foil

5. Tongs

6. Basting brush


1. Preparing the Brisket:

- Trim the excess fat from the brisket, leaving about 1/4 inch of fat to enhance flavor and moisture retention during smoking.

- In a bowl, combine the salt, black pepper, paprika, chili powder, garlic powder, onion powder, cayenne pepper, thyme, oregano, and brown sugar to create the rub.

- Apply a thin layer of yellow mustard all over the brisket as a binder.

- Generously coat the brisket with the rub, ensuring all sides are evenly covered.

- Let the brisket sit at room temperature for about 1 hour to allow the flavors to penetrate.

2. Preparing the Smoker:

- Fill the smoker's firebox with charcoal or wood and light it, allowing it to burn until the coals are covered with white ash.

- Soak the wood chips or chunks in water for 30 minutes, then drain.

- Place the soaked wood chips or chunks on top of the hot coals to create smoke.

- Adjust the vents on the smoker to maintain a temperature of around 225-250°F (107-121°C).

3. Smoking the Brisket:

- Place the seasoned brisket on the smoker grates, fat side up, and close the lid.

- Smoke the brisket for approximately 1.5 hours per pound, or until the internal temperature reaches 195-205°F (91-96°C).

- Every 1-2 hours, spritz the brisket with water or a mixture of water and apple cider vinegar to keep it moist and enhance the bark formation.

- After the first 4-5 hours, wrap the brisket tightly in aluminum foil to help it retain moisture.

4. Resting and Slicing:

- Once the brisket reaches the desired internal temperature, carefully remove it from the smoker.

- Allow the brisket to rest, wrapped in foil, on a cutting board for at least 1 hour to redistribute the juices.

- Unwrap the foil and transfer the brisket to a clean cutting board.

- Slice against the grain using a sharp knife, aiming for slices about 1/4 to 1/2 inch thick.


Serve the Texas-style BBQ brisket with your choice of traditional BBQ sides like coleslaw, potato salad, baked beans, and pickles. Accompany it with your favorite BBQ sauce for added flavor, and enjoy!

Note: Patience is key when smoking a brisket, as it can take anywhere from 10-16 hours. Monitor the smoker's temperature regularly and make adjustments as needed to maintain a consistent heat

Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.

1 Comment

I cooked this for my family last night since it was my son's birthday, usually he is very picky but he ate it all! which was really surprising because he was also on a diet 🤣😂🤣 ❤️


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