Texas Style Smoked Beef Brisket isn’t just a recipe; it’s a way to make smoked brisket that melts in your mouth. That’s it! You only need salt, pepper, smoke, and time to make the best beef brisket you’ve ever had.
I totally understand how intimidating it can be to smoke a huge, expensive brisket for the first time. That’s why I’ve tried and tested a lot of different recipes and methods to help you get perfect results every time with a pretty easy process.
Once you try this juicy brisket, you’ll be itching for the next opportunity to smoke another one. If you want to learn how to BBQ (especially brisket), you have to do it yourself. Let’s jump in and give it a try!
Smoking a brisket may seem intimidating, but with the right techniques, a bit of patience, and this guide, you’ll be serving up tender, mouthwatering smoked brisket in no time. In this article, we’ll walk through everything you need to know to smoke a perfect 5 lb brisket.
Overview on Smoking a 5 lb Brisket
A 5 lb brisket is a great size for feeding a group of 4-6 people With the right prep and smoking method, it takes approximately 7 hours to smoke a 5 lb brisket at 250°F The total time can vary based on the shape and thickness of your particular brisket. As a general guideline, plan for 1-2 hours per pound when smoking at 225-250°F.
The most foolproof way to test doneness is by probing for tenderness and checking the internal temperature in the thickest part of the flat. For ultimate tenderness, you’ll want to smoke the brisket until it reaches an internal temp of 203°F.
Below, we’ll go over everything you need to know from start to finish to smoke a perfect 5 lb brisket:
- Selecting and preparing the brisket
- Setting up your smoker
- Calculating cook time
- Monitoring doneness
- Resting, slicing and serving
Follow these steps and tips and your brisket will come out incredibly moist fall-apart tender and loaded with smoky flavor every time.
Choosing and Preparing the Brisket
Selecting the Right Brisket
When buying a brisket to smoke, look for a high-quality brisket with nice marbling throughout. Go for Prime grade if you can find it for ultimate tenderness. Choice grade brisket is more widely available and will still have great flavor when smoked low and slow.
For a 5 lb brisket, select a smaller flat cut brisket. The flat cut comes from the leaner section of the breast muscle. It’s rectangular in shape and will give you nice even slices for serving.
Trimming and Seasoning
Before smoking, trim off any large excess fat deposits from the surface. Leave about 1⁄4 inch of fat to keep it moist as it cooks.
Next, rub the brisket all over with a flavorful dry rub. A basic rub of salt, pepper and smoked paprika works very well. Let the rub absorb for at least 30-60 minutes before smoking for added flavor.
“The Stall” and Wrapping
As the brisket cooks, moisture evaporating from its surface will cause the meat to “stall” around 150-170°F. This stall phase can last for hours and slow down your cook. To power through it, wrap the brisket in butcher paper or foil once it hits 150°F. This steams the brisket as it cooks, accelerating the cooking time.
Calculating Cook Time
Cooking times can vary a lot depending on the shape and thickness of your particular brisket. Here are some time estimates based on cooking at 250°F:
- 5 lbs untrimmed – 9 to 10 hours
- 5 lbs trimmed – 7 to 8 hours
- Thicker cut – Add 1-2 hours
The best way to test doneness is by probing for tenderness and checking the internal temp, not relying solely on cook times. More details on monitoring doneness below.
Setting Up Your Smoker
To smoke a brisket low and slow, you’ll want to maintain a temperature of 225-250°F in your smoker for optimal results. If you don’t have a smoker yet, you can easily smoke a brisket in a regular charcoal or gas grill with some modifications.
Here are a few setup tips:
Charcoal Grill
- Bank lit coals on one side to create indirect heat area.
- Use wood chunks or chips for smoke flavor.
- Keep temp around 250°F, adjusting vents as needed.
- Add fresh coals every 45-60 minutes.
Electric or Propane Smoker
- Bring smoker up to 250°F.
- Use wood chips/chunks in container provided.
- Maintain steady temp with minimal vent adjustments.
Pellet Smoker
- Select 250°F temp setting.
- Pellet feeder provides constant smoke and heat.
- Minimal temp adjustments needed.
No matter what smoker you’re using, keeping the temperature as steady as possible between 225-250°F will give you the best results. Opening the lid frequently will cause spikes and dips in temp, so try to avoid it.
Monitoring Doneness
Unlike chicken or pork, you can’t rely solely on internal temperature to gauge brisket doneness. Probing for tenderness is equally important to ensure it’s cooked to perfection.
Internal Temp
- Insert a probe thermometer into the thickest part of the flat.
- Cook until it reaches 203°F internally.
The Probe Test
- Test for tenderness by poking the thickest section with a skewer or probe.
- It should slide in and out with little resistance when done.
Once it passes the probe test and reaches 203°F, your brisket is ready to come off the smoker.
Resting, Slicing and Serving
Resting the brisket after smoking is absolutely essential. It allows the juices to redistribute and the meat to relax:
- Double wrap brisket in foil and let rest 1-2 hours.
- For best results, rest in a cooler or insulated bag.
- Slice across the grain for tender brisket slices.
- Serve with barbecue sauce, pickles, baked beans, coleslaw, etc.
And that’s all there is to smoking a perfect 5 lb brisket! Follow these tips and techniques for incredibly tender, fall-apart brisket with awesome smoky flavor. Adjust times as needed based on the size, shape and thickness of your particular brisket.
Smoking brisket does take time and patience, but the incredibly tender, juicy meat is worth the wait. The brisket is done when it passes the probe test and reaches 203°F internally. Rest it well before slicing and serve it up for an amazing barbecue meal!
Tools Needed to Smoke Brisket
You can see exactly what I use at home by clicking on the links below to the things I use to smoke my brisket. Some of these aren’t necessary, but I’ve found that they make smoking briskets a lot easier!
- Smoker. This is what I like to use, but any smoker that can keep a temperature of 225 degrees F will do.
- Large Cutting Board. When the brisket is ready to serve, you’ll need a large surface to cut it up on.
- Meat Thermometer. For this brisket, the Thermapen Mk4 is the best thermometer, but any good thermometer will do.
- Butcher Paper. During the stall, this Texas-style brisket is wrapped in butcher paper. Today you can get Hey Grill Hey Peach Butcher Paper at Patio Provisions.
- Chef’s Knife. A good, sharp knife is necessary to slice your brisket. This Dahstrong Chef Knife is perfect for the job.
How Long to Smoke a Brisket
I wish I could give you a precise time for smoking, but that’s kind of the fun of BBQ. It’s done when it is done.
I plan to smoke my 12 to 13-pound briskets for 8 hours at 225 degrees F during the first phase. The goal is to reach 165 degrees F. But your brisket will go through a stage where it cools down between 145 and 165 degrees F. This is because liquid evaporating from the brisket’s surface will do this while your grill tries to cook it. The time frame for this part of every brisket I’ve ever cooked is different. It’s called the “stall.” This is where a good internal thermometer comes in.
The second phase (once it’s wrapped in butcher paper), can take anywhere from 5-8 hours. If my brisket is done early, I can always put it in a cooler and let it rest for a while. That’s why I always plan two extra hours for each cook. If it is done late my husband gets hangry.
In the end, your brisket will be fully cooked after 12 to 18 hours, which includes the initial smoke to 165 degrees and the wrapped smoke to 202 degrees Fahrenheit.
EASY smoked brisket recipe to nail it your first time
FAQ
How long does it take to smoke a 5 pound brisket?
Is it better to smoke brisket at 225 or 250?
How long should I smoke brisket flat at 225?