Smoked Kosher Texas Brisket Recipe

Up to 16 HOURS | Moderate to Hard | SERVES 8-10

Nutrition per serving:

450 Cals, 45g Protein, 0g Carbs, 30g Fat, 0g Sugar

Time Required

• Prep Time: 20 minutes
• Resting Time: 1 hour
• Cook Time: 10-14 hours
• Total Time: Up to 16 hours

Ingredients

Brisket & Seasoning:

• 1 whole kosher beef brisket (8-12 lbs), trimmed
• 3 tbsp kosher salt
• 3 tbsp coarse black pepper
• 1 tbsp paprika (optional, for extra color)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional for spice)

Smoking Setup:

• Wood: Post oak (traditional), hickory, or pecan
• Kosher mustard (as a binder, optional)
• Spritz: 1 cup apple cider vinegar + 1 cup water (for moisture)

Instructions

Prep the Brisket

1. Trim excess fat, leaving about 1/4 inch for moisture.
2. Season generously with salt, pepper, garlic powder, onion powder, and paprika.
3. Let it rest at least 1 hour (or overnight) in the fridge.

Fire Up the Smoker

1. Preheat your smoker to 225°F (107°C).
2. Use post oak wood for classic Texas flavor.

Start Smoking

1. Place the brisket fat side up in the smoker.
2. Smoke at 225°F for 6-8 hours (until internal temp reaches 165°F).
3. Every 1-2 hours, spritz with the apple cider vinegar mix to keep it moist.

Wrap & Finish Cooking

1. Once it hits 165°F, wrap tightly in butcher paper or foil.
2. Continue smoking until internal temp reaches 200-205°F (about 4-6 more hours).

Rest & Slice

1. Let it rest for at least 1 hour before slicing.
2. Slice against the grain for the best texture.

Serve

Serve accompanied by your favorite sidedishes coleslaw, grilled corn, pickles, baked beans, french fries and a homemade kosher Texas BBQ sauce.

This classic Texas BBQ brisket is slow-smoked over post oak wood, creating a deep smoky flavor with a flavorful bark (crust) and tender, juicy meat inside. Kosher-friendly and packed with rich, beefy goodness, it’s the ultimate centerpiece for a BBQ feast.