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
Granulated garlic
Granulated onion
Chipotle chili powder
Ground coriander
Instant read thermometer
Probe thermometer
Smoker
Peach paper
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.