This Texas-style smoked brisket is slow-cooked to perfection, ensuring a tender, juicy bite with a crispy bark. A must-have for BBQ lovers!

• 12-14 lb whole beef brisket

• 1/4 cup kosher salt

• 1/4 cup black pepper

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 1 tbsp smoked paprika

• 1 tbsp brown sugar (optional)

• 1 tsp cayenne pepper (optional)

• Wood chips (oak, hickory, or mesquite)

• Mustard (binder)

1. Trim the brisket, leaving a thin fat cap.

2. Coat with mustard and generously season all sides.

3. Preheat smoker to 225°F with wood chips for smoke.

4. Smoke until internal temp reaches 165°F (6-8 hours).

5. Wrap brisket in butcher paper or foil.

6. Continue cooking until internal temp reaches 200-205°F (4-6 more hours).

7. Let it rest for at least 1 hour before slicing.

8. Slice against the grain and serve.

• Use a meat thermometer for accurate temperature checks.

• Let the brisket rest to retain juices before slicing.

Keywords: Smoked brisket, BBQ, beef brisket, slow cooking, Texas BBQ