BBQ & Smokehouse
Free recipe
Texas Smoked Brisket
Salt-and-pepper bark, oak smoke, and a 14-hour low-and-slow ride to perfection.
In the kitchen
Ingredients
- 12 lb whole packer brisket
- 1/2 cup kosher salt
- 1/2 cup coarse black pepper
- 2 tbsp granulated garlic
- Oak and pecan splits
- Pink butcher paper
- Beef tallow for rest
Method
Trim fat cap to about 1/4 inch and shape the point. Mix the salt, pepper, and garlic and coat every surface generously.
Fire the smoker to 250 F with oak and pecan. Place brisket fat side up and smoke for about 6 hours until the bark sets.
Wrap tightly in butcher paper with a drizzle of tallow once the bark holds a deep mahogany color. Return to the smoker.
Cook until a probe slides like warm butter at around 203 F internal. Rest wrapped in a cooler for at least 90 minutes, then slice across the grain.
Cook the rest of BBQ & Smokehouse
More from this corner of the country.
Carolina Pulled Pork
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Kansas City Burnt Ends
Twice-smoked brisket point candied with sweet sauce until each cube has bark on every side.
Hickory Smoked Pork Belly
Dense slabs of belly with a crackling exterior and rendered, mahogany layers throughout.