📝 About This Recipe
Experience the pride of Central Texas with a brisket that boasts a jet-black 'bark,' a deep pink smoke ring, and meat so tender it melts like butter. This recipe focuses on the 'Low and Slow' philosophy, using a traditional Dalmatian rub to let the natural richness of the beef shine. It is a labor of love that transforms a humble cut of meat into the undisputed king of American barbecue.
🥗 Ingredients
The Beef
- 12-14 pounds Whole Packer Beef Brisket (USDA Prime or Choice grade, well-marbled)
The Texas Dalmatian Rub
- 1/2 cup Coarse Kosher Salt (Morton brand preferred)
- 1/2 cup Coarse Ground Black Pepper (16-mesh size for best bark formation)
- 1 tablespoon Granulated Garlic
The Spritz
- 1 cup Apple Cider Vinegar
- 1/2 cup Water
- 2 tablespoons Worcestershire Sauce
For the Smoke
- 4-6 large pieces Post Oak Wood Chunks (Traditional Central Texas wood)
- 6 feet Butcher Paper (Pink/Peach uncoated butcher paper)
👨🍳 Instructions
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1
Trim the brisket while it is very cold. Remove the hard 'deckle' fat and trim the top fat cap down to a uniform 1/4-inch thickness. Aerodynamically shape the brisket by rounding off any thin or jagged edges that might burn during the long cook.
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2
In a small bowl, mix the kosher salt, coarse black pepper, and granulated garlic. This simple 'Dalmatian' rub is the secret to authentic Texas bark.
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3
Apply the rub generously to all sides of the brisket, including the edges. Use your hands to press the spices into the meat, but do not rub them in. Let the meat sit at room temperature for 1 hour before smoking.
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4
Preheat your smoker to a steady 225°F (107°C). Use Post Oak for the most authentic flavor profile, ensuring a clean, blue smoke rather than thick white clouds.
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5
Place the brisket in the smoker with the fat cap facing the heat source (usually fat-side up in most offset smokers). Insert a meat probe into the thickest part of the flat.
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6
After 3 hours of smoking, begin spritzing the brisket every 45-60 minutes with the apple cider vinegar mixture to keep the surface moist and attract more smoke.
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7
Monitor the internal temperature. Around 160°F-165°F, the brisket will hit 'the stall' where evaporation cools the meat and the temperature stops rising. This is when the bark should be dark and set.
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8
The Texas Crutch: Lay out two long sheets of pink butcher paper. Place the brisket in the center and wrap it tightly, like a present, ensuring no steam can easily escape. This preserves the bark while speeding up the cook.
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9
Return the wrapped brisket to the smoker. Continue cooking until the internal temperature reaches approximately 203°F (95°C). The most important test is 'probe tenderness'—it should feel like sliding a needle into warm butter.
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10
Remove the brisket from the smoker. Do not unwrap it. Wrap the entire package in a heavy towel and place it in an empty room-temperature cooler (the Faux Cambro method) to rest for at least 2 hours.
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11
Unwrap the brisket on a large cutting board, being careful to save the juices (jus) inside the paper.
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12
Slice against the grain. Start with the 'flat' (the leaner end) in pencil-thick slices. When you reach the 'point' (the fatty end), turn the brisket 90 degrees and slice to accommodate the different grain direction.
💡 Chef's Tips
Don't skimp on the rest; resting allows the muscle fibers to relax and reabsorb juices, which is the difference between dry and succulent meat. Use 16-mesh black pepper specifically; standard table pepper is too fine and will result in a muddy, spicy paste rather than a crunchy bark. Always trim the brisket while it's cold from the fridge, as the fat is much easier to slice cleanly when firm. If you don't have butcher paper, heavy-duty foil works, but your bark will be softer and less 'crunchy.' Avoid opening the smoker lid frequently; 'if you're lookin', you ain't cookin'.'
🍽️ Serving Suggestions
Serve with thick slices of white sandwich bread to soak up the juices. Pair with classic Texas sides: creamy potato salad, vinegar-based coleslaw, and pinto beans. Include 'the holy trinity' of garnishes: pickled jalapeños, raw white onion slices, and dill pickle spears. For drinks, an ice-cold Shiner Bock or a crisp Sweet Tea cuts through the richness of the beef perfectly. Offer a thin, tomato-based BBQ sauce on the side, but never pour it over the meat before serving.