Grill

Texas Smoked Brisket

Name: Texas Smoked Brisket
Total time: 14h
Yield: 10 servings
Cuisine: United States
Ingredients: 1 whole packer brisket (~6 kg); 1/2 cup coarse black pepper; 1/2 cup kosher salt; 2 tbsp garlic powder; Post oak wood; Butcher paper

Central Texas–style whole packer brisket rubbed simply with salt and pepper and smoked low over post oak until bark is black and the point jiggles.

14h 10 servings Hard

Ingredients

• 1 whole packer brisket (~6 kg)
• 1/2 cup coarse black pepper
• 1/2 cup kosher salt
• 2 tbsp garlic powder
• Post oak wood
• Butcher paper

Method

Step 1 of 520%

Trim fat cap to 1/4 in.

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1
Trim fat cap to 1/4 in.
2
Rub with salt, pepper and garlic.
3
Smoke at 110°C over post oak to 75°C internal.
4
Wrap in butcher paper; cook to 96°C probe-tender.
5
Rest 1–2 hr in a warm cooler; slice against the grain.