Caraluzzi's Recipes

Texas-Style Smoked Brisket

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Cook Time 8 hours
Resting Time 2 hours
Servings 12


  • 1 Certified Angus Beef ® whole brisket untrimmed (10-12 pounds)
  • 1/4 cup kosher salt
  • 1/4 cup dustless black pepper 16-18 mesh


  • While brisket is cold, trim excess fat, leaving about 1/4-inch fat cover. Give special attention to removing hard fat on the side, the underside and the area between point and flat.
  • Season brisket evenly with salt and pepper.
  • Set up smoker to 225°F. (We use hickory and apple wood). Cook 6 to 8 hours to achieve 165-170°F internal temperature.
  • Wrap brisket with foil or peach barbecue paper. Continue cooking in smoker or in oven set to 225°F, until brisket reaches 195°F internal temperature.
  • Remove from smoker or oven, open foil slightly to allow steam to vent. Rest for at least 2 hours in a portable cooler or on the counter.
  • To serve, separate the flat muscle from the point with a horizontal cut between the two. Slice thinly against the grain to serve.


Recipe courtesy of Certified Angus Beef.