Texas-Style Smoked Brisket (Lean Flat Cut)
The Texas classic made with the leaner brisket flat: just salt, pepper and garlic, smoked low and slow over oak until tender, then wrapped and rested. Slice thin and serve with pickles, onions and slaw.
Ingredients
- 5 lb Beef brisket flat, fat cap trimmed to 1/4 inch
- 2 tbsp Coarse black pepper
- 2 tbsp Kosher salt
- 1 tsp Garlic powder
- 1/2 cup Low-sodium beef broth
Directions
- Mix the pepper, salt and garlic powder and coat the brisket on all sides. Let it sit while the smoker heats to 250°F with post oak or hickory.
- Smoke fat side up until the bark is set and the center reaches about 165°F, 5 to 6 hours.
- Wrap tightly in butcher paper or foil with the broth and continue cooking until it probes like butter, about 200 to 203°F, another 3 to 4 hours.
- Rest wrapped in a cooler for at least 1 hour. Slice across the grain about 1/4 inch thick.
Calorie breakdown
Brisket flat (4 oz cooked, trimmed) 240 · broth + spices 5
💡 Lighter tip: Serve 4 oz portions with a big side of slaw or grilled vegetables. Leftovers freeze well for tacos and sandwiches.
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