Texas Beef Brisket

1. 1
   prep · ~15 min

   Trim the brisket.

   1.Place brisket fat-side up on a large cutting board.

   2.Trim the fat cap to an even 1/4 inch thickness all over.

   3.Flip and trim any excessive silver skin or hard fat on the meat side.

   4.Pat the brisket completely dry with paper towels.

   TIPCold brisket is easier to trim; keep it refrigerated until just before trimming.
2. 2
   prep · ~45 min

   Season the brisket with the dry rub.

   1.Combine kosher salt, coarse black pepper, garlic powder, and onion powder in a small bowl.

   2.Season the brisket generously on all sides, pressing the rub into the meat.

   3.Let the brisket sit at room temperature while you fire up the smoker, about 45 minutes.

   TIPTraditional Central Texas brisket uses only salt and pepper. The garlic and onion powder add depth but are optional.
3. 3
   other · ~30 min

   Set up the smoker for low-and-slow cooking.

   1.Fill a chimney starter with charcoal and light it. Let it burn until coals are covered with gray ash.

   2.Arrange hot coals on one side of the smoker for indirect heat.

   3.Add 2 soaked oak wood chunks on top of the hot coals.

   4.Adjust vents until the smoker holds steady at 110°C (225°F).

   5.Place a water pan on the cool side of the smoker to add humidity.

   TIPPatience here matters. Stabilizing the temperature before the meat goes on avoids bitter, oversmoked brisket.
4. 4
   roast · ~360 min

   Smoke the brisket uncovered for the first 6 hours.

   1.Place the seasoned brisket fat-side UP on the cool side of the smoker grate.

   2.Close the lid and maintain 110°C (225°F) adding charcoal and wood chunks as needed.

   3.Spritz the brisket with water every 60-90 minutes on any dry-looking spots only.

   4.Smoke until the internal temperature in the thickest part of the flat reaches 71°C (160°F), about 6-7 hours.

   TIPDon't spritz too much — you want a dark, firm bark to form. Only hit spots that look dry.
5. 5
   roast · ~240 min

   Wrap in butcher paper and continue smoking.

   1.Once the brisket reaches 71°C (160°F), remove it from the smoker.

   2.Wrap tightly in a double layer of pink butcher paper.

   3.Return to the smoker and continue cooking until internal temp reaches 96°C (205°F), about 4-5 more hours.

   4.The brisket is done when a thermometer probe slides in with almost no resistance.

   TIPProbe the flat, not the point. The flat is leaner and will tell you when the whole brisket is truly tender.
6. 6
   rest · ~120 min

   Rest the brisket before slicing.

   1.Remove the wrapped brisket from the smoker and place it in a clean cooler or wrapped in a towel.

   2.Let it rest for at least 2 hours. Internal temp will slowly drop to about 63°C (145°F).

   3.This long hold is essential for the juices to redistribute and the meat to relax.

   TIPNever skip the long rest. A rushed brisket will bleed out all its juices on the cutting board.
7. 7
   serve · ~5 min

   Slice against the grain and serve.

   1.Unwrap the brisket and place on a large cutting board.

   2.Separate the flat from the point by cutting through the fat seam.

   3.Slice the flat across the grain into pencil-width slices (about 1/4 inch).

   4.Slice the point the same way, rotating as the grain direction changes.

   5.Arrange on a platter and serve immediately with sliced white bread, pickles, and raw onion.

   TIPThe grain of the point and flat run in different directions. Always slice perpendicular to the muscle fibers or the meat will be chewy.

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