Beef
Texas-Style Smoked Brisket
A full packer brisket rubbed simply with salt and pepper, then smoked low and slow over post oak until the bark turns black and the point jiggles.
Prep
30 min
Cook
720 min
Total
750 min
Serves
12
Ingredients
Difficulty: Hard
- 1 whole packer brisket (5-6kg)
- 1/2 cup coarse kosher salt
- 1/2 cup coarsely ground black pepper
- 2 tbsp garlic powder
- Yellow mustard, as a binder
- Post oak or hickory splits
- Unwaxed butcher paper
- Beef tallow, for wrapping
Method
- 1
Trim the fat cap to a quarter-inch and square off the thin edges. Coat lightly with mustard, then season heavily with the salt, pepper, and garlic rub on every side.
- 2
Bring the smoker to a steady 250F (120C) with clean post oak smoke. Set the brisket fat-side up and let it ride undisturbed until the bark sets, about 6 hours.
- 3
When the internal temperature hits 165F and the bark is deep mahogany, wrap tightly in butcher paper with a smear of tallow and return to the smoker.
- 4
Pull at 203F in the thickest part of the flat when a probe slides in like butter. Rest wrapped in a dry cooler for at least 1 hour before slicing against the grain.