Texas Style Smoked Brisket

Cook Time

480 Mins

Cooking Method






Prep Time

30 Mins




1 Cup Apple Cider Vinegar

1/2 (any brand) Beer, Can

Pit Boss Beef and Brisket Rub

10-12 Pound Whole Beef Brisket

2 Tablespoons Worcestershire Sauce

Cooking Instructions

Texas BBQ is famous for making the meat the star of the show and keeping sauce to a minimum and on the side. Following that tradition, this smoked Texas Style brisket recipe keeps things to a minimum, allowing the beefy flavor and texture to shine. Rich, tender, and full of natural flavors, this recipe is one that will be well worth the smoke time.

Tips for Smoking Brisket

If this is your first time smoking a brisket, we advise you to check out our Big Bossin Guide on How to Smoke a Brisket.

Be sure to read our article on how to get the perfect bark on all kinds of barbecue meats.

Note: It is recommended to use Hickory Hardwood Pellets with this recipe.

This recipe uses Pit Boss Beef and Brisket Rub seasoning.

  1. Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket.
  2. Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard.
  3. Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat.
  4. Flip the brisket over and trim the fat cap to ¼ inch thick.
  5. Generously season the trimmed brisket on all sides with the Pit Boss Beef and Brisket Seasoning.
  6. In a bowl, mix together the beer, apple cider vinegar and Worcestershire sauce to make mop sauce.
  7. Preheat your Pit Boss Smoker to 225°F.
  8. Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165°F, about 8 hours.
  9. Baste the brisket with the mop sauce every 2 hours to keep it moist.
  10. Once the brisket reaches 165F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket is tender enough to slide in a probe with little to no effort (around 203°F).
  11. Remove the brisket from the smoker and allow to rest for 1 hour before slicing.

Special Tools

  • Butcher Paper
  • Disposable Aluminum Pan

Bigger. Hotter. Heavier. Tip

For a rich and juicy, bacon aroma, try our Pit Boss Hickory Hardwood Pellets to craft the ultimate flavor for your favorite meats.

Diet Info

  • Paleo

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