Beef
Post Oak Smoked Brisket
The cut that built this place. Here is how we smoke a Texas brisket low and slow over post oak until it pulls apart tender.
June 9, 2026 · Clifton Gillock
Prep30 min
Cook12 hrs
Total12 hrs 30 min
Serves10 to 12
LevelIntermediate
Brisket is the heart of Texas barbecue, and it is the cut that built this place. It takes patience and a steady fire, but it is not complicated. Good rub, post oak, low heat, and time. Here is how we do it.
The Recipe
Post Oak Smoked Brisket
Ingredients
Method
- Trim the brisket. Leave about a quarter inch of fat on the cap and square off the thin edges so it cooks even.
- Rub a thin coat of mustard all over as a binder, then season heavy on all sides with Grand Champion Beef Rub. Let it sit while the smoker comes up.
- Fire the smoker to 250F with post oak. Hold it steady and wait for thin blue smoke, not heavy white smoke.
- Set the brisket fat side up. Smoke until the bark is set and the internal temp reads about 165F, roughly 6 to 8 hours.
- Wrap it tight in butcher paper and put it back on.
- Cook until the thickest part of the flat probes tender, around 203F, another 3 to 5 hours.
- Rest it wrapped in a dry cooler for at least an hour. Two is better. Do not skip this.
- Slice against the grain, about pencil thickness on the flat. Serve with Original Sauce on the side if you like.
Pitmaster Tip
Cook to feel, not just to temperature. When the probe slides in like it is going through warm butter, it is done, whether that lands at 201F or 205F.
Cook With Come & Eat It
Grab the rubs and sauce from this recipe and fire up your own.
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