Smoked brisket sliced on a cutting board showing the smoke ring
    Salt, pepper, smoke and time.
    4 min read Planning Guide

    Texas Brisket, Central Texas Style

    Short answer

    Central Texas brisket is seasoned with nothing but coarse salt and coarse black pepper, smoked over oak at about 121–135°C / 250–275°F, wrapped in butcher paper once the bark sets, and rested for hours before slicing.

    Quick guide

    Smoked brisket

    12 h Weekend project Feeds about 12 people
    Raw weight
    Smoker temp
    Wrap
    Done when probe-tender at95°C / 205°F

    You need

    • 1 whole packer brisket, 12 lb (5.4 kg)
    • Coarse salt and coarse black pepper, equal parts
    • Smoking wood: oak, hickory or cherry
    • Pink butcher paper

    1. Trim and season

      Trim the fat cap to about 6 mm (¼ in) and cut off hard fat. Season all over with equal parts coarse salt and coarse black pepper — ideally the night before, at least 1 hour ahead.

    2. Fire up

      Bring the smoker to 135°C / 275°F and hold it steady. Add wood for thin, clean blue smoke.

    3. Smoke until the bark sets

      Brisket on, point toward the heat, lid closed. Smoke until the bark is dark and doesn't smear, around 74°C / 165°F inside — about 5–6.5 h.

    4. Wrap and finish

      Wrap tightly in butcher paper and cook until a probe slides in like butter, around 93–96°C / 200–205°F — about 4–5 h more.

    5. Rest and slice

      Rest wrapped for at least 1 hour — 2–4 hours in a dry cooler or a 65°C / 150°F oven is even better. Slice the flat against the grain, pencil-thick.

    Every brisket is different, so cook to feel, not the clock. Start early: a finished brisket holds hot for hours.

    Plan it around your serving time →

    In the barbecue towns around Austin and Lockhart, brisket is about restraint: beef, salt, pepper, oak smoke and time. No sauce on the meat, no sugar in the rub. Here's how to cook it that way at home.

    The Rub Is Two Ingredients

    Equal parts coarse kosher salt and coarse black pepper (often called 16-mesh, or "butcher grind"), by volume. The coarse pepper is what gives Texas bark its texture. Anything more takes attention away from the beef and smoke.

    Oak and a Hotter Pit

    Post oak is the classic Central Texas wood: steady, clean smoke that doesn't overpower the meat. Many Texas pitmasters run hotter than the old 225°F rule, at 250–275°F (121–135°C), for a shorter cook and a better-rendered point.

    Butcher Paper, Not Foil

    Pink butcher paper gets the brisket through the stall while letting it breathe, so the bark stays firm. Foil is faster but steams the bark soft.

    Want to skip the guesswork?

    How It's Served

    Sliced to order, against the grain: lean slices from the flat and fattier ones from the point. On butcher paper, with white bread, pickles and raw onion on the side. Sauce, if any, goes on the side.

    Plan Your Brisket Cook

    Answer a few quick questions and get a full step-by-step plan.

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    Frequently Asked Questions

    What is Central Texas style brisket?

    Brisket seasoned only with salt and coarse black pepper, smoked over oak (traditionally post oak), and served sliced without sauce on the meat.

    What temperature do Texas pitmasters smoke brisket at?

    Many run their pits at 250–275°F (121–135°C), hotter than the classic 225°F, for a shorter cook and well-rendered fat.

    What's the salt to pepper ratio for Texas brisket?

    Usually 1:1 by volume, using coarse kosher salt and coarse (16-mesh) black pepper.

    Related Guides

    How to Smoke a Brisket (Simple 5-Step Guide)

    Brisket has a reputation for being hard, but the method is simple. What makes it hard is patience and temperature control. These five steps are all you need; the card works out the timing for your brisket.

    How Much Brisket Do You Need for 10 People?

    Planning a brisket cook for a group? The general rule is about 1/2 pound (225g) of cooked brisket per person. But raw brisket loses 40-50% of its weight during cooking. Here's how to get the math right — and plan the perfect cook.

    Best Side Dishes for Brisket

    Great brisket deserves great sides. The best pairings balance the rich, smoky meat with fresh, tangy, or creamy accompaniments. Here are the classics that never fail — with timing tips to have everything ready together.

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