Texas Smoked Brisket

Ingredients

• •1 whole beef brisket (12-14 lbs)
• •3 tablespoons kosher salt
• •2 tablespoons black pepper
• •2 tablespoons garlic powder
• •2 tablespoons paprika
• •1 tablespoon onion powder
• •2 cups beef broth (gluten-free)
• •1 cup apple juice
• •2 tablespoons butter

Directions

1. 1Trim fat cap to 1/4 inch and apply dry rub of salt, pepper, garlic powder, paprika, and onion powder generously over entire brisket.
2. 2Preheat smoker to 225°F using oak or hickory wood, and place brisket fat-side up on grates for 6 hours until internal temperature reaches 165°F.
3. 3Wrap brisket tightly in foil with beef broth and apple juice, then return to smoker for 4 more hours until fork-tender at 203°F.
4. 4Remove brisket from smoker and let rest wrapped for 30 minutes to redistribute juices.
5. 5Slice against the grain into 1/4-inch thick pieces and serve with pan drippings and your favorite barbecue sauce.

💡 Brisket should be judged by probe tenderness, not temperature alone; the meat is ready when a probe slides into the flat with little resistance.

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