Slow-smoked beef brisket with a black pepper and garlic dry rub, finished over native pecan or hickory wood at Oklahoma City pitmasters across the metro.

Oklahoma barbecue bridges several regional traditions: the smoke-heavy beef focus of Texas, the hickory-wood sweetness of Kansas City, and a Native American tradition of slow-cooking over open fire. Oklahoma pitmasters favor a dry rub of black pepper, garlic, and paprika on whole briskets smoked 12 to 16 hours over pecan or hickory wood, both native to eastern Oklahoma. Sauce, when used, runs toward a tomato and molasses base less sweet than Kansas City versions. OKC's craft barbecue scene expanded in the 2010s as dedicated smoke houses opened in Automobile Alley and the Paseo Arts District, drawing comparison to the simultaneous Austin revival.

Where to eat Oklahoma-style BBQ brisket in Oklahoma City

1 editor pick for Oklahoma-style BBQ brisket in Oklahoma City, ranked by editorial score. All Oklahoma City signature dishes · Oklahoma-style BBQ brisket across every city.

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Make it at home

Serves 8840 minAdvanced

Ingredients

  • 1 whole beef brisket, 4 to 5kg, fat cap trimmed to 6mm
  • 3 tbsp coarse black pepper
  • 2 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • Pecan or hickory wood chunks for smoking

Method

  1. Mix rub ingredients and coat brisket generously on all sides the night before. Wrap loosely and refrigerate overnight so the salt draws moisture and forms a pellicle on the surface.
  2. Set up smoker to hold 107C to 121C with indirect heat. Add 3 to 4 wood chunks and maintain steady smoke. Place brisket fat-cap up and smoke until internal temperature reaches 74C, about 6 to 8 hours.
  3. Wrap brisket tightly in uncoated butcher paper (not foil) and continue cooking until the internal temperature reaches 93C to 96C and a probe slides through with no resistance, another 4 to 6 hours.
  4. Rest the wrapped brisket in a cooler or warm oven at 60C for at least 1 hour and up to 3 hours before slicing against the grain into 10mm slices.

Editor tip. Use butcher paper rather than foil so moisture escapes and the bark stays firm; the stall at 74C is normal, so resist opening the smoker.

Common allergens: None.