Texas Smoked Brisket with JBar Grass-Fed Beef

Brisket is Texas royalty, and grass-fed brisket from JBar Cattle brings something special to the pit — leaner, more flavorful, with the character of north-east Texas pastures in every bite.

Ingredients

1 JBar Cattle whole brisket (12-16 lbs), kosher salt, coarse black pepper, oak or post oak wood, water pan for smoker.

The Rub

Mix equal parts kosher salt and coarse black pepper. That’s it. Authentic Texas brisket doesn’t need much — let the beef speak.

The Cook

Preheat smoker to 225°F. Season brisket generously on all sides. Place fat-side up. Smoke until internal temp hits 165°F (about 6-8 hours). Wrap in butcher paper. Continue cooking until internal temp reaches 200-205°F and a probe slides in like butter (about 4-6 more hours). Rest for at least 1 hour before slicing.

Grass-Fed Tips

Grass-fed brisket is leaner than grain-fed. Keep the water pan full to maintain moisture. Don’t rush the stall — let it power through at 165°F.

Order your JBar brisket at jbarcattle.com.