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Texas brisket bacon recipe plated with sliced brisket topped with caramelized bacon, served with coleslaw and cornbread on a rustic table.

Texas Brisket Bacon Recipe

A mouthwatering Texas brisket bacon recipe that combines tender, smoky brisket with crispy caramelized bacon. Perfect for any barbecue or family dinner, this dish is rich in flavor and easy to prepare with step-by-step instructions.

  • Total Time: 8-9 hours
  • Yield: 8 servings 1x

Ingredients

Scale

  • Brisket and Bacon:

    • 4–5 pounds beef brisket (trimmed but with a thin fat cap)
    • 1 pound thick-cut bacon slices

  • Dry Rub:

    • 2 tablespoons kosher salt
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon garlic powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper (optional, for heat)

  • Glaze (Optional):

    • 1/4 cup barbecue sauce (Texas-style, for a tangy kick)
    • 2 tablespoons honey or brown sugar

  • Smoking Essentials:

    • Oak or hickory wood chips
    • Aluminum foil
    • A smoker or grill set for indirect heat

Instructions

  • Trimming the Brisket:
    Trim excess fat from the brisket, leaving about 1/4 inch of the fat cap intact. Pat the brisket dry with paper towels.
  • Applying the Dry Rub:
    Mix the dry rub ingredients in a bowl and generously rub them onto the brisket, covering all sides. Let the brisket rest for at least 1 hour or refrigerate overnight for better flavor.
  • Preparing the Smoker:
    Preheat the smoker or grill to 225°F with indirect heat. Soak the wood chips in water for 30 minutes and add them to the smoker.
  • Smoking the Brisket:
    Place the brisket fat-side up on the smoker and cook for 4-5 hours until it reaches an internal temperature of 165°F. Check the smoker temperature hourly.
  • Wrapping and Adding Bacon:
    Remove the brisket and wrap it tightly in foil, layering thick-cut bacon strips on top. Return the wrapped brisket to the smoker and cook for an additional 2-3 hours until the internal temperature reaches 200°F.
  • Resting and Slicing:
    Let the brisket rest in the foil for 30 minutes. Slice against the grain and serve with crispy bacon on top.

Notes

  • Use high-quality, thick-cut bacon for best results.
  • Resting the brisket is crucial for tender and juicy meat.
  • Experiment with different wood chips like pecan or apple for unique smoky flavors.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days.
  • Author: Heston
  • Prep Time: 20 minutes
  • Cook Time: 7-8 hours
  • Category: Dinner
  • Cuisine: Texas Barbecue

Nutrition

  • Calories: 450 per serving
  • Fat: 25 g
  • Carbohydrates: 10 g
  • Protein: 35 g

Keywords: Texas brisket bacon recipe, smoked brisket, barbecue brisket, bacon-topped brisket