Smoked Texas Brisket
★ Issue CMSC·18–002 · Published 27 Aug 2018
BBQ/Smokedbeefbrisket

Smoked Texas Brisket.

Salt it by the pound, coat it thick with Cattle Drive, then smoke low and slow until it pulls apart

PREP 15 min
COOK 720 min
TOTAL 14:15h h
SERVES —  
HEAT mild
BLEND RATING 4.8 104 reviews · Cattle Drive®
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You'll need
SmokerInstant-read thermometerLarge cutting boardButcher paperServing platter

Salt it by the pound, coat it thick with Cattle Drive, then smoke low and slow until it pulls apart

Ingredients

FOR THE MEAT

  • Casa M Spice Co Cattle Drive or Uncontrolled Cattle Drive
  • Salt
  • Beef Brisket (USDA Prime or better yields best results)

Method

  1. 01

    Set up your dry brine station

    2 min

    Place the brisket in a plastic storage bin — it contains the salt and spice, minimizes mess, and gives you room to work without wasting any of that good rub.

  2. 02

    Salt the brisket

    3 min

    Sprinkle about 1/4 teaspoon of table salt per pound of meat evenly over both sides. This salt begins breaking down the muscle fibers and drawing out moisture for the dry brine.

  3. 03

    Apply Cattle Drive

    3 min

    Dust generously with Casa M Spice Co Uncontrolled Cattle Drive — roughly 4 tablespoons per side on a 15-pounder, but adjust to your taste preference since the spice is about flavor, not salt. Use our shakers for even coverage.

  4. 04

    Dry brine overnight

    8h m

    Cover the bin and refrigerate for at least 2 hours, ideally overnight. This lets the salt and spices penetrate the meat while the surface dries out slightly, setting you up for better bark formation in the smoker.

  5. 05

    Heat your smoker

    20 min

    Load a mix of hickory, mesquite, and apple wood, then bring your smoker to a steady 250°F. You want clean, thin blue smoke — not white billows — for the long haul ahead.

  6. 06

    Smoke low and slow

    12h m

    Place the brisket on the grate and smoke until the internal temperature hits 200°F at the thickest part of the flat — expect 12 hours or so, depending on size and smoker personality. The meat will stall around 165°F; push through it without wrapping.

  7. 07

    Rest the brisket

    30 min

    Pull it off the heat and let it cool down to 160°F internal temperature on the counter. This resting period lets the juices redistribute and the bark set firm.

  8. 08

    Hold for service (optional)

    2h m

    Wrap loosely in butcher paper and place in a cooler if you're not serving right away. It'll hold temperature and stay tender for hours.

  9. 09

    Slice and serve

    5 min

    Place the brisket on a cutting board and separate the point from the flat at the seam, then slice each piece across the grain. Arrange on a platter — the flat is your lean cut, the point gives you that moist, marbled bite.

From Mike's Notebook

01

Let the brisket sit uncovered in the fridge overnight; the dry surface smokes faster and develops better bark.

02

Don't wrap until the internal temp hits 165°F — wrapping too early traps steam and softens the crust you've built.

03

Cattle Drive's sugar caramelizes around 275°F, so maintain that temp for consistent bark color without burning the rub.

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