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Smoked Brisket 220

Usually I’ll do briskets at 245 degrees ozone target temp. That attitude will turn out a great brisket more along the lines with competition brisket that doesn’t fall apart but tender with a nice bite. This brisket was done at target ozone temp 220. What that does it prolong the cook time but turns out an even richer brisket so damn tender nobody will complain. Try to find a brisket with a lot of marbling. If that’s not a choice no worries, don’t go buy a high dollar brisket just because of marbling because the goal is to be able to make any brisket delicious. Anyone can make Wagyu taste good.
Course Main Course
Style American, Southern, Texan
Prep Time 2 days 30 minutes
Cook Time 17 hours
Servings 8
Calories 10585
Author Shawn


  • 15 lb brisket (packer, after you trimmed it will be around 9-10 lb)
  • .25 cup Dawgs Bark


  • 48 hours ahead of time trim the brisket. Cut out the nut and shave off the top fat to about 1/4” thickness.
  • Coat the brisket with Dawgs Bark, cover and place in fridge for 48 hours.
  • Smoke day, at 7 AM, set brisket on counter and get your indirect pit smoked primed and to a target temp 220. Mine jumped around in this Texas heat quite a bit from 210 to 240 keeping me on my toes. Just try to get the majority of temperature at 220 throughout the cook. It’ll sync in.
  • At 8 AM place you brisket on the pit fat down with a temperature probe stuck into the middle. Close up the pit.
  • Man the pit until the brisket’s internal target temperature of 195.
  • At 6 PM it hit 190 internal. 11 hours
  • At 8 PM it hit 195 internal (the stall). 2 hours
  • At this point keep probe in meat, pull brisket. and wrap it in foil.
  • Take brisket inside and let rest on counter (heat safe) until the internal temp drops to 120. This was 12 PM for me. 4 hours
  • Total soak 48 hour
  • Total cook 17 hours
  • Total plan time 65 hours
  • Finished brisket weight 5 pounds
  • If you want to eat brisket by dinner you'll have to start smoking around 11 PM the day before. This stunt was pull a day ahead Thurs because the due date was Friday. Allowed me to keep normal sleep pattern.
  • Get after it!

© Texas Butter®

➕ Nutrition
Nutrition Facts
Smoked Brisket 220
Amount Per Serving (355 g)
Calories 10585 Calories from Fat 4509
% Daily Value*
Fat 501g771%
Saturated Fat 176g1100%
Cholesterol 4218mg1406%
Sodium 9956mg433%
Potassium 22548mg644%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 1410g2820%
Vitamin A 25IU1%
Calcium 365mg37%
Iron 131.3mg729%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

➕ Product Used


Texas Butter Pork Seasoning Sowflakes
Sowflakes is a pork seasoning bursting with fresh cracked black
Texas Butter Picante Sauce
Mesquite fire grilled tomato based picante sauce, Scorched is a
Dawgs Bark Black on White Cotton Cap
Dawgs bark cats meow! This hat is made in the
Stone - Front Bayside 3630
Blue Branded Fish’n Cap
Easy fit hat made in Murica! Great for around town