Texas-Style Smoked Pork Brisket (Lowry’s & 16-Mesh Black Pepper)

If you’re looking for a smoked pork brisket recipe cooked low and slow, this Texas-style method delivers incredible flavor with just a few ingredients. The pork brisket is seasoned with Lowry’s Seasoned Salt and coarse 16-mesh black pepper, smoked until a rich bark forms, then wrapped with butter and apple cider vinegar to power through the stall and keep the meat juicy.

Cooked to 205°F internal temperature, this pork brisket comes out tender, flavorful, and sliceable with a classic Central Texas BBQ bark.

Ingredients

• 1 pork brisket (1.25–1.75 lbs) (get from Porter Road)

• 1 tablespoon Lowry’s Seasoned Salt, or until the meat is lightly coated

• 2–3 tablespoons 16-mesh coarse black pepper, or until the meat is well covered

• ½ stick unsalted butter

• 1 tablespoon apple cider vinegar

• Optional: light coat of yellow mustard or cooking oil (binder)

Equipment

• Offset smoker or pellet grill

• Post oak or hickory wood

• Meat thermometer

• Heavy-duty aluminum foil

• Optional: smoker tube for pellet grills

Prepare the Smoker

1. Preheat your smoker or pellet grill to 250°F.

2. For offset smokers, use post oak for a traditional Texas BBQ flavor, or hickory for a stronger smoke profile.

3. Maintain clean, thin blue smoke throughout the cook.

If using a pellet grill, you can still achieve a strong smoke flavor by adding a smoker tube filled with wood pellets. A pellet smoker tube placed on the grill grate will increase smoke output and help produce a deeper bark and richer smoke flavor. A high-quality smoker tube can be found at CharcoalAndBBQ.com.

Season the Pork Brisket

1. Trim excess fat if necessary.  But best to leave untrimmed.

2. Apply a thin coat of mustard or oil if using a binder.

3. Season the brisket with 1 tablespoon of Lowry’s Seasoned Salt, or until evenly coated.

4. Apply 2–3 tablespoons of 16-mesh black pepper, making sure the surface of the meat is well covered.

5. Let the brisket sit while the smoker stabilizes.

Smoke the Pork Brisket

1. Place the pork brisket on the smoker fat side up.

2. Smoke at 250°F until the internal temperature reaches about 155°F.

3. This typically takes 1.5–2 hours for a brisket this size.

4. During this stage, the brisket will absorb smoke and begin developing a flavorful bark.

Wrap the Brisket

1. When the internal temperature reaches 155°F, remove the brisket from the smoker.

2. Place it on heavy-duty aluminum foil.

3. Add ½ stick of butter on top of the meat.

4. Pour 1 tablespoon of apple cider vinegar over the butter.

5. Wrap tightly in foil.

Finish Cooking

1. Return the wrapped pork brisket to the smoker.

2. Continue cooking at 250°F until the internal temperature reaches 205°F.

3. The brisket should feel probe tender, with little resistance.

Estimated time for this stage: 1–1.5 hours.

Rest the Brisket

1. Remove the brisket from the smoker.

2. Let it rest wrapped for 30–45 minutes.

3. Resting allows the juices to redistribute, producing more tender slices.

Slice and Serve

• Slice the pork brisket against the grain.

• Serve with pickles, onions, and white bread for a traditional Texas BBQ plate.

Pork Brisket Cooking Time Guide

Always cook to tenderness rather than strictly by time.

Tips for Smoking Pork Brisket

• 16-mesh black pepper creates the coarse bark texture used in many Texas BBQ joints.

• Pork brisket cooks faster than beef brisket, but still benefits from wrapping during the stall.

• Adding butter and apple cider vinegar during the wrap keeps the meat moist and enhances flavor.

• Using a smoker tube in a pellet grill can significantly increase smoke flavor when cooking smaller cuts like pork brisket.

Frequently Asked Questions

What is a pork brisket?

A pork brisket is a small cut from the front shoulder area of the pig. It cooks similarly to beef brisket but is smaller and finishes faster, making it ideal for backyard smoking.

What temperature should pork brisket be smoked to?

Pork brisket should be smoked until the internal temperature reaches about 205°F and the meat becomes probe tender.

Can you smoke pork brisket on a pellet grill?

Yes. A pork brisket can be smoked on a pellet grill at 250°F. For stronger smoke flavor, use a smoker tube filled with pellets, which increases smoke output.

Why wrap pork brisket during smoking?

Wrapping the pork brisket at around 155°F helps push through the stall, keeps the meat moist, and allows the brisket to finish tender.

What wood is best for smoking pork brisket?

Post oak and hickory are excellent woods for smoking pork brisket. They produce a bold smoke flavor that pairs well with the simple Texas-style seasoning.