Central Texas Smoked Brisket

Every region of the world has its own version of barbecue, and Central Texas is no different. Oak hardwood and simple rubs are preferred to the sweeter and more complex offerings of Kansas, Memphis and the Carolinas. Texas is beef country, and the king of beef is the brisket. Master that, and there’s nothing you can’t smoke.

Serves: 25-30

Prep Time: 20 mins

Cook Time: 12-13 hours (+1 hour for rest)

Suggested Drink Pairing: Beer: Shiner Bock. Cocktail: TX Whiskey Old Fashioned


  • A whole, untrimmed “packer” brisket (13-16lbs)

  • Kosher Salt

  • Coarse ground black pepper

  • Garlic powder

  • Onion powder

  • Olive oil

  • Heavy duty foil or “pink” butcher paper

  • Oak hardwood (or chunks, chips or pellets depending on your cooker)


*This recipe will highlight an offset, sticker-burner style smoker, what is traditionally used in Texas barbecue, but any smoker can be used.