An Authentic Texas-Style Smoked Brisket Recipe

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With summer coming to an official close and Labor Day weekend in full swing, we thought we’d share this traditional Texas-style smoked beef brisket recipe for you and your family to enjoy.

This traditional recipe gives you all you need to create a smoked brisket that will take your barbecue to a whole new level and make this Labor Day one to remember.


If you’re going to grill, do it right and create an authentic experience:

  • Trigger memories with the smell of charcoal smoke.
  • Charcoal burns hot, seals in juices, and is the choice of experts to this day.
  • Charcoal smoke is ideal for “low and slow” cooking.

Marea White DDS smoked Texas brisket


  • 8 to 10 pound/2.5 to 2.8 kg untrimmed brisket
  • ½ cup/120 mL Texas-style brisket rub (see recipe below)
  • wood chips (oak, fruitwood, hickory)


Preheat smoker and add wood chips (follow your instruction manual).

Rinse and dry the brisket.
Apply Texas-style brisket rub.
Place brisket in smoker for 8 to 10 hours.
Keep the smoker temperature at about 225 to 250°F (108 to 120°C).

To increase tenderness, take the brisket out of the smoker once it reaches 170°F (77°C), wrap in aluminum foil, and place back in the smoker or in an oven at 180 to 200°F (82 to 93°C) for the last 2 hours or until the internal temperature reaches 190°F (88°C).*

*Typically after 8 to 10 hours a piece of meat will have absorbed as much smoke as it can, and additional smoking may impart a bitter flavor.

Prep Time: 30 minutes
Cook Time: 10 hours
Total Time: 10 hours, 30 minutes
Yield: Serves 6

Texas-Style Brisket Rub

  • 5 tablespoons paprika
  • 3 tablespoons salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon dried parsley
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ¼ teaspoon hot chili powder


Mix all the ingredients together and apply a thorough coating to meat. May be stored for several months in an airtight container in a cool, dark place.

Prep Time: 5 to 15 minutes
Yield: Makes about 1 cup

~Dr. Marea White