Introduction
Few things in the BBQ world command as much respect as a perfectly smoked brisket. Add in a batch of Texas Twinkies—jalapeños stuffed with brisket and cream cheese, wrapped in bacon, and glazed to perfection—and you’ve got a combo that defines authentic Texas-style barbecue.
In this ultimate guide, we’ll walk you through everything you need to know about smoking a full packer brisket—from trimming, seasoning, and smoking to slicing and using those juicy leftovers for mouthwatering Texas Twinkies.
What Is a Full Packer Brisket?
A full packer brisket includes both the flat and the point. The flat is lean, perfect for slicing, while the point is fatty and flavorful—ideal for burnt ends or shredding for recipes like Texas Twinkies.
Most full packer briskets weigh between 12 to 18 pounds and come with a thick fat cap that needs careful trimming.
Choosing the Right Brisket
The secret to juicy brisket starts with selecting the right cut. Look for:
- Grade: USDA Prime (or Wagyu if you’re going all-out).
- Marbling: Fine, even marbling through the flat.
- Flexibility: Pick it up—if it bends easily, it’s tender.
- Weight: 14–16 pounds hits the sweet spot for most smokers.
Trimming the Brisket
Trim your brisket cold—it’s easier to handle.
- Remove Silver Skin: This prevents chewiness.
- Trim Fat Cap: Leave about ¼ inch for flavor and moisture.
- Shape the Edges: Round off sharp corners so they don’t burn.
Pro Tip: Save your trimmings to make brisket tallow or add flavor to other BBQ recipes.
The Perfect Brisket Rub
A great rub enhances smoke flavor and builds bark. Keep it simple—Texas style means:
- 1 part coarse kosher salt
- 1 part black pepper
- Optional: a touch of garlic and onion powder
Massage it generously on all sides. Let it rest 30–60 minutes before smoking.
Setting Up Your Smoker
Whether you’re using a pellet grill, offset smoker, or kettle setup, the principles remain the same:
Temperature
Maintain a steady 225°F to 250°F (107°C to 121°C).
Wood Choice
Oak is traditional in Texas, but you can mix in hickory or pecan for extra flavor.
Water Pan
Place one in the smoker to maintain moisture and stabilize temperature.
Smoking Process: Step-by-Step
1. Preheat and Load
Bring your smoker to 225°F and add your chosen wood.
2. Place the Brisket
Fat side up for offset smokers; fat side down for direct heat setups.
3. Spritzing
Every 2–3 hours, spritz with apple cider vinegar or beef broth to prevent drying out.
4. The Stall
Around 165°F, the brisket stops rising in temp. Don’t panic! This is when collagen breaks down.
5. Wrapping (The Texas Crutch)
When internal temp hits 165°F–170°F, wrap the brisket in butcher paper or foil.
6. Finish
Cook until 200°F–205°F internal temperature for peak tenderness.
Resting and Slicing
Once done, rest your brisket (wrapped) in a cooler or warming box for at least 1–2 hours. This allows juices to redistribute for tenderness.
When slicing:
- Cut against the grain on the flat.
- Separate the point and slice or cube it for burnt ends.
How to Use Leftover Brisket for Texas Twinkies
Now for the fun part! Texas Twinkies turn brisket leftovers into smoky, spicy perfection.
Ingredients
- Leftover smoked brisket, chopped
- Jalapeños (large)
- Cream cheese
- Shredded cheddar
- Bacon slices
- BBQ glaze or sauce
Steps
- Slice jalapeños lengthwise and deseed.
- Mix brisket with cream cheese and cheddar.
- Stuff each jalapeño with the mix.
- Wrap in bacon and secure with toothpicks.
- Smoke at 275°F for 45–60 minutes until bacon is crisp.
- Glaze lightly with BBQ sauce in the last 10 minutes.
Pro Tips for Brisket Perfection
- Always slice against the grain for tenderness.
- Use a good digital thermometer for accurate temps.
- Wrap only when bark looks firm, not before.
- Rest longer than you think—you’ll never regret it.
- Keep detailed notes of every cook.
Common Mistakes to Avoid
❌ Under-seasoning: Go heavier on the rub than you think.
❌ Opening the lid too often: Heat loss kills consistency.
❌ Skipping rest time: The biggest rookie mistake.
❌ Cutting with the grain: Ruins texture.
Serving Ideas
Brisket pairs perfectly with:
- Mac and cheese
- Smoked baked beans
- Coleslaw
- Jalapeño cornbread
Storing and Reheating
- Wrap in foil and refrigerate for up to 4 days.
- For freezing, vacuum seal and freeze for up to 3 months.
- Reheat in oven at 250°F wrapped in foil with a bit of broth.
FAQ Section
Q: Should I inject my brisket?
A: Optional. Some pitmasters inject with beef broth or tallow for moisture.
Q: How long does it take to smoke a full packer?
A: Around 1–1.25 hours per pound at 225°F.
Q: Can I cook brisket overnight?
A: Yes—just monitor temps and fuel levels.
Final Thoughts
Smoking a full packer brisket is a test of patience, but when done right, it’s the crown jewel of BBQ. Pair those juicy slices with spicy Texas Twinkies, and you’ve got a combo that captures the heart of Texas itself.
Remember: great BBQ isn’t rushed—it’s crafted slowly, with love, smoke, and a cold drink in hand.
My Recent Recipes:
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