Texas Style Smoked Brisket with moppin' sauce

Beth Streeter


This is the first recipe I ever made with my smoker and everyone loved it including my kids!


★★★★★ 1 vote

4 to 6
15 Min
6 Hr


  • 1
    6 to 7 pound brisket

  • 1/4 c
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    kosher salt
  • 3 Tbsp
    brown sugar
  • 2 Tbsp
  • 1 Tbsp
    black pepper
  • 2 tsp
    ground coriander
  • 2 tsp
    oregano, dried

  • 12 oz
    of your favorite beer
  • 12 oz
  • 1 Tbsp
  • 2 Tbsp
    cider vinegar
  • 1 tsp
    hot sauce
  • 1 tsp
    losher salt
  • 2 clove
    garlic, crushed
  • 1
    medium onion chopped fine
  • 1/4 c
    light vegetable oil

How to Make Texas Style Smoked Brisket with moppin' sauce


  1. Combine all ingredients for the rub and rub all over your brisket wrap in foil and let sit overnight.
  2. Combine all ingredients of the moppin sauce together and mix well.
  3. Bring your smoker up to 220. I used hickory chips, but you can use mesquite, white birch, or apple wood.
  4. Place brisket in smoker fat side up. Smoke 1 hour per pound using the moppin' sauce every half hour. Or until internal temperature reads 190 to 200 degrees.
  5. I used a vertical water smoker if you don't use one with water wrap it in foil after 4 or 5 hours so that it stays moist.
  6. Serve with baked potato and veggies and enjoy!

Printable Recipe Card

About Texas Style Smoked Brisket with moppin' sauce

Course/Dish: Beef
Other Tag: Quick & Easy

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