Smoked Brisket (Texas Style)

The king of Texas BBQ. Nothing else produces beef quite like a properly smoked brisket.

Ingredients

• 12-14 lb whole packer brisket (flat and point)
• Rub: 1/4 cup coarse black pepper, 1/4 cup kosher salt (equal parts)
• Post oak or hickory wood for smoke

Directions

1. Trim brisket: remove hard fat cap to 1/4 inch. Remove any hard fat deposits.
2. Apply salt and pepper rub generously on all sides. Refrigerate uncovered overnight.
3. Set smoker to 250°F. Add wood for smoke.

Place brisket fat-side up on smoker.

1. Smoke without opening lid for 4-5 hours until dark bark forms.
2. When internal temp reaches 165°F (the stall), wrap tightly in butcher paper or foil.
3. Return to smoker. Cook to 203°F internal temperature.
4. Rest wrapped in a towel in a cooler for minimum 1 hour (2-3 hours is better).
5. Slice against the grain when serving.

Notes

The stall (165°F plateau) can last for hours — it’s evaporative cooling and must be waited out or addressed with wrapping. The rest period is as important as the cook — it allows juices to redistribute.