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There’s nothing quite like a perfectly smoked brisket. Tender, juicy, and full of deep, smoky flavor, this iconic barbecue dish defines Texas cooking. Whether you’re a pitmaster in training or just love the smell of slow smoked meat, this **smoked brisket recipe** will help you master the art of **Texas style smoked beef brisket** complete with rich, caramelized **burnt ends** and a smoky sweet sauce to finish it off. 

## What Is Smoked Brisket 

**Smoked brisket** comes from the lower chest of the cow, a hardworking muscle that becomes ‘melt in your mouth tender’ when cooked low and slow. For anyone wondering, “**Is smoked brisket beef or pork?**”, the answer is always beef. Pork has its place in barbecue, but brisket is pure Texas born beef perfection. 

## How to Make Smoked Brisket 

### 1.Choose the Right Cut 

Go for a **whole packer brisket** that includes both the flat and the point. The point is where those juicy, flavorful **burnt ends** come from. Look for a brisket with solid marbling because fat means flavor. 

### 2.Trim and Season 

Trim excess fat but leave about ¼ inch of the fat cap to help keep the meat moist. Then, season generously with a **Texas style smoked brisket rub**: 
- ½ cup coarse salt
- ½ cup coarse black pepper
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon brown sugar (optional for a deeper bark) 

Rub it on every side and let the brisket rest at room temperature for 30 to 45 minutes before smoking. 
[![dickeys order.png](https://cms-www-dickeys-com.s3.amazonaws.com/dickeys_order_9b9e1c6427.png)](https://www.dickeys.com/quote/everyday?type=carryout)


### 3.Smoke It Low and Slow 

Set your smoker to 225°F and use oak or hickory wood for that signature Texas flavor. Place the brisket fat side up, close the lid, and smoke until the internal temperature reaches 165°F, usually 6 to 8 hours. Keep the smoke consistent and resist opening the lid too often. Patience is key. 

### 4.Wrap and Finish 

Once it hits 165°F, wrap the brisket tightly in butcher paper or foil, then return it to the smoker until the internal temperature reaches 203°F. This can take another 4 to 6 hours. Once done, let it rest (still wrapped) for at least an hour. 

![Brisket_Whole_TopView_RGB1.jpg](https://cms-www-dickeys-com.s3.amazonaws.com/Brisket_Whole_Top_View_RGB_1_8aeed667b2.jpg)


## Making Burnt Ends 

Now for the good stuff. The **burnt ends** come from the point of the brisket, the fattier, more flavorful half. 
1. Separate the point from the flat after resting.
2. Slice the point into 1-inch cubes and place them in an aluminum pan.
3. Toss the cubes with ½ to 1 cup of your brisket sauce (recipe below).
4. Return the pan to the smoker, uncovered, for another 1 to 1½ hours until the cubes are dark, sticky, and caramelized.

These little nuggets of smoky, saucy goodness are what barbecue dreams are made of. 

## Signature Brisket Sauce Recipe 

To finish your brisket or toss your burnt ends, try this **smoky honey bourbon BBQ sauce**. It’s the perfect balance of sweet, tangy, and bold. 

**Ingredients:**
- 1 cup ketchup
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 3 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon bourbon (optional but delicious)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper

**Directions:**
Combine all ingredients in a saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, stirring occasionally. Let it thicken slightly before removing from heat. Toss your burnt ends or brush it over sliced brisket just before serving. 

## What to Do with Leftover Smoked Brisket 

If you’re lucky enough to have leftovers, there are endless ways to use smoked beef brisket:
- **Brisket tacos** topped with pickled onions and BBQ sauce
- **Brisket chili** for smoky comfort food
- **Brisket grilled cheese** or sliders
- **Breakfast hash** with eggs and potatoes

You can even freeze portions for later, and they reheat beautifully. 

## The Secret to the Best Smoked Brisket Recipe 

The secret isn’t fancy equipment or complicated marinades. It’s time, temperature, and trust. Keep your smoker steady, let the smoke do its work, and give your brisket time to rest. When you slice into it, you’ll taste every bit of that patience. 

Mastering **Texas style smoked beef brisket** is more than cooking, it’s an experience. From the first puff of smoke to the last bite of **burnt ends**, you’re creating something worth sharing. Fire up that smoker, grab your rub and sauce, and make your best **smoked brisket recipe** yet.

The Ultimate Smoked Brisket Recipe: How to Make Texas Style Brisket

CEO Magazine: Secret Sauce: Laura Rea Dickey & Roland Dickey Jr

Dickey’s Barbecue Pit: Pulled Pork Slow-Smoked to Perfection

*America’s Favorite Barbecue Brand Marks Its October 15 Birthday with Big Flavor, Big Rewards, and a Whole Lot of Texas Pride*
 

The pit is sizzling, the sauce is flowing, and the world’s largest barbecue brand is officially another year bolder. [Dickey’s Barbecue Pit](https://www.rolanddickeyjr.com/blog/dickeysfranchise) is celebrating its 84th birthday today, honoring a legacy that began in 1941 when Travis Dickey Sr. fired up his first smoker in Dallas, Texas. Eight decades later, that same smoke-kissed flavor and family spirit are still fueling the fire.
 

“What started as one restaurant and one dream has grown into a global family of pitmasters and guests who share our love for authentic [barbecue](https://www.youtube.com/watch?v=A2Mvr3x-8G4),” said Roland Dickey Jr., CEO of Dickey’s Capital Group. “My grandfather believed barbecue could bring people together, and after 84 years, that belief still drives everything we do. We’re proud of where we started, but even more excited about where we’re going.”



![30096207927-DBP-84th Social Posts History .jpg](https://cms-www-dickeys-com.s3.amazonaws.com/30096207927_DBP_84th_Social_Posts_History_bf73049bc9.jpg)
 

[Laura Rea Dickey](https://www.qsrmagazine.com/operations/start-finish-what-inspires-execs/what-inspires-dickey-s-ceo-laura-rea-dickey/), CEO of Dickey’s Barbecue Restaurants, Inc., added, “This birthday isn’t just a look back, it’s a big thank you to every guest, every franchisee, and every team member who has made [Dickey’s](https://www.rolanddickeyjr.com/dickeys-barbecue-pit-franchise) part of their story. We’ve built a tradition of Texas barbecue that connects generations, and that’s something worth celebrating in a big way.”
 

## Celebrate with Triple Rewards and Texas-Sized Deals
 

Today only, Dickey’s fans can join the celebration with birthday offers that serve up both nostalgia and flavor: 

**Birthday Day Offers Include:**
 
 • **Triple Points for Rewards Members**
 • **$8.84 Birthday Combo** featuring a Pulled Pork Sandwich, Barbecue Beans, and a Big Yellow Cup
 • **$19.41 Party Pack** including one pound of Pulled Pork, a large side of Barbecue Beans, and Texas Toast
 

“These deals are our way of saying thank you to the guests who have stood by us for generations,” said Laura Rea Dickey. “Barbecue is about community, and there’s no better way to celebrate than with a plate full of slow-smoked perfection.”
 

Roland Dickey Jr. reflected on the family’s pride and the brand’s future. “This anniversary proves that staying true to your roots never goes out of style. We’ve evolved, grown, and innovated, but the heart of Dickey’s will always be great food, great people, and great Texas hospitality.”
 

## 84 Years of Smoke, Story, and Spirit 

From one Dallas pit to hundreds of locations across the United States and beyond, Dickey’s has built a legacy of craftsmanship, community, and flavor that stands the test of time.
 

“Barbecue connects people in ways that few foods can,” said [Laura Rea Dickey](https://www.forbes.com/councils/forbesbusinesscouncil/2025/10/03/franchising-is-not-for-everyone-and-thats-exactly-why-it-works/). “You can taste the history, the love, and the care in every bite. This milestone isn’t just about us — it’s about everyone who has ever sat down at a Dickey’s table. The best part is, we’re just getting started.”
 

## About Dickey’s Barbecue Restaurants, Inc.
 
Founded in 1941 by the Dickey family, Dickey's Barbecue Restaurants, Inc. is the world’s largest barbecue concept and continues as a third-generation family-run business. For more than 80 years, Dickey’s Barbecue Pit has served millions with its signature *Legit. Texas. Barbecue.™* Slow-smoked over hickory wood-burning pits, Dickey’s barbecued meats are paired with a variety of Southern sides. Committed to authentic barbecue, Dickey’s never takes shortcuts — because real barbecue can’t be rushed.
 

With more than 866 restaurants across eight concepts in the U.S. and several countries, Dickey’s Barbecue Franchise and Dickey’s Restaurant Brands continue to grow under the leadership of **Roland Dickey Jr., CEO of Dickey’s Capital Group**, and **Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.**
 

Dickey’s has been recognized on Newsweek’s 2022 "*America’s Favorite Restaurant Chains*" list, *Nation’s Restaurant News* 2024 top fast-casual brands for value, and *USA Today’s* 2021 Readers’ Choice Awards. The brand has also ranked in the Top 20 of *Fast Casual’s* “Top 100 Movers and Shakers” for four of the past five years. Additional accolades include *Entrepreneur’s* Top 500 Franchise and *Hospitality Technology’s* Industry Heroes list. The brand has been featured by *Fox News*, *Forbes*, *Franchise Times*, *The Wall Street Journal*, and *People Magazine*.
 

For more information, visit [**www.dickeys.com**](http://www.dickeys.com/). For franchise opportunities, visit [**www.dickeysfranchise.com**](http://www.dickeysfranchise.com/).

Dickey’s Barbecue Pit: Pulled Pork Slow-Smoked to Perfection

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