Real Texas Brisket Smoked Southwest Recipe

Name: Real Texas Brisket Smoked Southwest
Prep time: 60 min
Cook time: 510 min
Total time: 570 min
Yield: Serves 1 or more
Ingredients: Beef Brisket; Lemon Juice; Lemon Pepper; Dried Oregano; Celery Salt; Garlic Salt; Seasoning Salt; Worcestershire Sauce

Unlock the secrets to legendary Texas brisket! This recipe delivers authentic Southwest smoky flavor, achieving melt-in-your-mouth perfection. Perfect for BBQ enthusiasts, this recipe requires a wood-fired smoker (not electric) with temperature control for optimal results. A pit smoker with a separate firebox is ideal, but a kettle grill with indirect heat can work (though temperature management is crucial). Hickory or pecan wood is recommended for the best smoky notes, while mesquite offers a bolder, slightly more bitter taste. Prepare for a long, slow smoke – the result is well worth the wait! Overnight marinating is highly recommended.

Prep Time 60 mins

Cook Time 510 mins

Calories 962.1 kcal

Protein 102g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Real Texas Brisket Smoked Southwest

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How to Make Real Texas Brisket Smoked Southwest

Prepare the brisket: Trim excess fat from the brisket, leaving about ¼ inch. Generously season both sides with salt, black pepper, garlic powder, onion powder, and paprika.
Prepare your smoker: Preheat your smoker to 225°F (107°C) using hickory or pecan wood. Maintain a consistent temperature throughout the cook.
Place brisket fat-side up on the smoker grates.
Smoke for 6-8 hours, spritzing with apple cider vinegar every hour. Use a meat thermometer to monitor internal temperature.
Wrap the brisket: Once the internal temperature reaches 160°F (71°C), wrap the brisket tightly in butcher paper or aluminum foil.
Continue smoking: Continue smoking until the internal temperature reaches 200-205°F (93-96°C). This will likely take another 3-4 hours. The brisket should easily probe tender.
Rest the brisket: Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour. This allows the juices to redistribute.
Slice and serve: Unwrap the brisket, slice it against the grain, and serve immediately. Enjoy your award-winning Texas Brisket!