This easy Texas smoked brisket recipe is so delicious. With the special smoked dry rub, brisket takes on so much flavour. This meaty recipe is well worth making. I love it with beans, corn on the cob and coleslaw, but it’s also good as a sandwich filling. You will LOVE this smoked dry rub brisket made in a Traeger grill (or pellet grill). If you want to learn how to make smoked brisket …or live out your Bobby Flay fantasies…then you need to make this soon!
What Cut of Meat is Brisket?
Brisket is Texas’ favourite cut of beef! It’s the ‘National Dish of Texas’ and Texans love to slow smoke it. Brisket comes from the lower chest or breast of a cow.
The muscles have deep as well as superficial pectorals which support more than half the body weight of the cow. This means there is lots of connective tissue in there so it needs to be cooked low and slow. The word ‘brisket’ might have come from the Old Norse word for cartilage: ‘brjósk’.
It can be baked, roasted, cooked in the crockpot or Instant Pot, barbecued or smoked. A good dry rub for brisket adds plenty of flavour and brisket made in a Traeger grill or a pellet grill is a real delicacy! Knowing how to make smoked brisket means you can make this wonderful dish whenever you want.
How to Choose Good Brisket
With a smoked dry rub brisket comes out wonderfully. But the finished easy Texas smoked brisket recipe is only as good as the meat itself.
When shopping for brisket, you will see it comes in two different cuts. The first is a muscle with only a little fat in it. This is the ‘flat cut’. The other is sliced with the fat and is called ‘point cut’. You can use either of these cuts. They’re both good although the point cut tends to be tastier.
A cut of brisket can weigh anything from 2 to 14 pounds! I used a 12-pound cut for this brisket made in a Traeger grill but you can halve all the ingredients if you aren’t making so much. I’d still recommend making a lot though since it’s perfect for a big gathering and also freezes well.
How to Prepare Brisket for Smoking
You will need a sharp knife to cut visible layers of fat off the meat. Most fat is on the bottom. Trim it off so you have a flat bottom.
You’ll notice there isn’t much marbling on brisket but don’t worry – it’s still tender in this easy Texas smoked brisket recipe. Most of the fat is in one piece because of the way brisket is cut. This means lack of marbling doesn’t mean it isn’t a great brisket.
If you are a BBQ lover, you might want to check out 190 Sizzling BBQ Instagram Captions and Puns Fresh off the Grill.
How to Make Smoked Brisket
This smoked dry rub brisket recipe isn’t hard to make. The dry rub for brisket comprises paprika, garlic, pepper, onion, chilli, cayenne, and cumin. It also includes instant coffee. Wondering why I like coffee in this dry rub for brisket? Well it gives a rich, earthy and deep flavour to the meat. Coffee isn’t just for breakfast anymore!
For the best smoked dry rub brisket results, you should cover the whole brisket with dry rub. This is a great tip if you want to know how to make smoked brisket like a Texan. Don’t skimp on the seasonings!
Brisket made in a Traeger grill or pellet grill cooks best at 225 degrees F. This is higher than some smoked meat recipes but remember you’re cooking a huge piece of beef. Give it 4 hours, and then you can inject butter into the center and cook it another 2 hours.
Next wrap the brisket in foil and add onion and garlic. It will take another 5 hours to cook. Cooking times vary of course depending on the brisket shape, size and thickness as well as your smoker. To check the easy Texas smoked brisket recipe is done, check it’s reached 200 degrees F in the center.
This smoked dry rub brisket recipe takes hours to cook but trust me – it’s so worth it!
How to Serve Smoked Brisket
I know it’s been cooking for 11 hours and you’re keen to eat, but let the brisket rest for an hour first! This ensures max juiciness. It’s good served with bread, baked potatoes, corn on the cob, coleslaw, baked beans, asparagus, mac ‘n cheese, or anything else you like.
How to Store Smoked Brisket
Leftovers will keep in an airtight container in the refrigerator for 3 or 4 days. You can also freeze it in heavy-duty freezer bags or airtight containers for up to a year. Leftovers are good in tacos, on nachos, in sandwiches, mixed into mac ‘n cheese, or you could try a brisket hash with eggs. If you are looking for something to do with leftovers, try this Smoked Brisket Sandwich with Homemade Pickled Red Onions.
If you like this pellet grilled smoked dry rub brisket, you might also like Smoked Beer Can Chicken with Mexican BBQ Sauce, Smoked Cheddar Bacon Stuffed Burgers, Unbelievably Good Smoked Baby Back Ribs or Healthy Homemade Smoked Beef Jerky.
Mesquite Smoked Dry Rub Brisket Recipe
Delicious Mesquite Smoked Dry Rub Brisket
- 12 Lb. brisket flat
- 1 1/2 Tbsp smoked paprika
- 1/2 Tbsp. peppercorn cracked
- 2 Tsp. white pepper
- 1/2 Tbsp. garlic powder
- 1/2 Tbsp. onion powder
- 2 Tsp. cayenne pepper
- 3 Tsp. ancho chili powder
- 2 Tbsp. instant coffee
- 1/2 Tbsp. cumin seeds
- 1/2 Tbsp. cumin
- 1 White onion
- 15 Cloves Garlic
- 1/2 Cup Butter melted
- Trim the brisket. Use a knife to peel off the thick layers of fat. For a flat brisket, remove as much fat as possible from the top. The best rule of thumb is to remove any fat that feels hard as it will not render as it cooks. Flip the brisket over, and trim the fat from the bottom. You will notice there is quite a bit more fat on the bottom. Slice and remove excess fat, with a goal of making the bottom an even, flat surface with about ½” layer of fat.
- Set smoker to 225 degrees F and preheat, lid closed for 15 minutes.
- Prepare the rub. Add paprika, cracked peppercorn, white pepper, garlic, onion, cayenne pepper, chili powder, coffee, cumin seeds, and cumin to a small mixing bowl and whisk to combine. You will want to completely cover the brisket in this seasoning. The best way to do this is to start with the bottom of the brisket. Pour ½ of the seasoning mix into the center, and use your hands to spread and rub it over the entire surface of the meat. Flip the brisket over and repeat with the top side.
- Place the brisket directly on the grill grate fat side down and close the lid. Smoke for 4 hours. Remove the brisket from the smoker and place on a cutting board. Melt the butter, and add to a meat injector. Inject the butter into the brisket. Return the brisket to the smoker for 2 hours.
- Line a cutting board with foil- you will be wrapping the brisket in two layers of foil so be generous with the amount laid out. After the brisket has been in the smoker a total of 6 hours, remove it again and place the brisket on top of the foil. Add onions and garlic to the top and seal the brisket with foil.
- Return to the smoker and cook for approximately *4 hours and 45 minutes. Then, open the foil of the brisket and close the lid. Cook for 15 more minutes before removing from the smoker.
- Rest the meat for 1 hour. Slice brisket ¼” thick. Serve with coleslaw, baked beans, and corn on the cob.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try out this delicious smoked dry rub brisket made in a Traeger grill (or pellet grill). A good dry rub for brisket is the key to all the flavour! If you want to learn how to make smoked brisket or try out an easy Texas smoked brisket recipe…or even live out your Bobby Flay fantasies…then you need to make this soon!
If you are a fan of smoker recipes, you might also like these Smoked Blackened Salmon Sliders with Wasabi Mayo and Pickled Red Onions.