Texas-Style Smoked Brisket Flat with Crispy Bark
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Last updated
- Prep
- 30 min
- Cook
- 24–36 hours
- Yield
- 10 servings
Main Coursebriskettexas bbqsmokedspecial occasion
Ingredients
- 1 intact, uninjected brisket flat, 5 to 7 lb, that meets the recommendation conditions
- 3 tbsp kosher salt
- 2 tbsp coarsely ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp cayenne pepper, optional
- Oak or hickory wood for the smoker
- 1/4 cup apple cider vinegar
- 1/4 cup water
- White bread, pickles, sliced onion, and barbecue sauce, for serving
Method
Prepare
- Confirm that the brisket is an intact, uninjected flat that meets the recommendation conditions shown above.
- Trim the fat cap to an even 1/4 inch and pat the brisket dry.
- Mix the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Press the rub over every side of the brisket.
- Seal the seasoned brisket in a food-safe pouch without folding it.
Cook
- Set the water bath to 150°–155°F.
- Cook for 24–36 hours for brisket flat for carving.
- Prepare a smoker or covered grill for indirect cooking with oak or hickory smoke.
- Combine the apple cider vinegar and water in a clean spray bottle.
Finish
- Use clean utensils to remove the intact brisket, discard the pouch liquid, and pat the surface completely dry.
- Smoke the brisket over indirect heat until the rub forms a dark, crisp bark, spritzing lightly when the surface looks dry.
Check before serving
- Use a food thermometer at the thickest point. It must reach 145°F. If any part is below that temperature, keep cooking and check it again.
Serve
- After the brisket passes the thermometer check and completes the guide-required rest, slice it thinly across the grain.
- Serve immediately with white bread, pickles, onion, and barbecue sauce.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.