This Texas Smoked Brisket uses simple ingredients, but the process used creates meat so tender it will melt in your mouth. Apply a simple rub and let your smoker do the work!
Whole packer brisket
Coarse Salt & pepper
Chipotle chili powder
Instant read thermometer
Trim the brisket directly from the fridge (cold brisket is easier to trim.) Add the rub ingredients into a small bowl. Then spread over the brisket.
Preheat your smoker to 225℉ using Oak or a Traeger Texas Beef Blend. Place brisket in the smoker, fat side down. Close the lid until internal temperature reaches 165℉.
Once the brisket reaches 165℉, wrap the brisket in peach butcher paper. Place back into smoker and continue smoking until reaches an internal temperature of 203℉. This will take another 6-8 hours.
Remove from the smoke and let rest for at least 1 hour before slicing and serving. If needed, wrap in towels and place in a cooler. The brisket will stay hot for another 6 hours this way.
For a true Texas BBQ experience serve with slices of white bread, sliced cheddar cheese, sliced dill pickles, and pickled red onion. Have some BBQ sauce on the side if needed.