Texas Style Brisket


10-12 Lb beef brisket, fat trimmed to ¼” thickness

⅓ Cup kosher salt

⅓ Cup black pepper

Bradley Flavor Bisquettes – Mesquite


  1. Season the brisket with salt and pepper before preheating your Bradley Smoker with mesquite flavour bisquettes.
  2. Let the brisket sit at room temperature for an hour.
  3. Bring the temperature of your smoker to 225-250°F.
  4. Place brisket, fatty side up in the smoker.
  5. Rotate every 3 hours, if either the top or bottom is coloring much faster than the other, flip over in smoker.
  6. Smoke until meat is very tender, but not falling apart and a temperature of 195°F is reached.
  7. Let the brisket rest at least 30 minutes before slicing against the grain.

Recipe by: Lena Clayton