Texas-Style Grass-Fed Beef Brisket Recipe (No Sauce, Just Pure Flavor)

Ingredients:

For the Brisket:

4–6 lbs grass-fed beef brisket (flat or packer cut)

2 tbsp Take A Peak kosher salt

2 tbsp Take A Peak coarse ground black pepper

1 tbsp Take a Peak garlic powder

1 tbsp Take a Peak onion powder

1 tbspTake a Peak paprika (for color and a touch of sweetness)

1 tsp Take a Peak cayenne pepper (optional, for a little heat)

1 tbsp brown sugar (optional, for a slight caramelized crust)

For Smoking (Optional but Recommended):

Wood chunks: Post Oak, Hickory, or Mesquite

Water pan for moisture

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Instructions:

1. Trim the Brisket:

Trim excess fat, leaving about 1/4 inch on top for moisture and flavor.

Pat dry with paper towels.

2. Season Generously (Texas Style = Salt & Pepper Heavy):

Mix all the dry rub ingredients together.

Coat the brisket thoroughly on all sides with the rub.

Let it sit at room temperature for 1 hour (or refrigerate overnight for deeper flavor).

3. Prepare the Smoker/Grill (Low & Slow):

Preheat your smoker to 225°F – 250°F.

Add your wood chunks for that signature Texas smoke.

Place a water pan inside to keep the brisket moist.

4. Smoke the Brisket:

Place the brisket fat side up on the smoker grates.

Smoke until internal temperature reaches 160°F – 170°F (about 6–8 hours, depending on size).

Spritz occasionally with apple cider vinegar or beef broth every 1–2 hours to prevent drying out.

5. The Texas Crutch (Optional for Moisture):

Once it hits 160°F, tightly wrap the brisket in butcher paper or foil.

Continue cooking until internal temperature hits 200°F – 205°F for optimal tenderness.

6. Rest:

Let the brisket rest (wrapped) in a cooler or warm oven for at least 1 hour.

This helps redistribute the juices.

7. Slice & Serve:

Slice against the grain.

Serve with classic Texas sides like pickles, onions, and white bread—or just as is!