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.

Mr. Dickey on NBC "Today in LA"

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