📝 About This Recipe
Experience the crown jewel of Central Texas barbecue with this melt-in-your-mouth smoked brisket, featuring a peppery, obsidian-dark 'bark' and a luscious, rendered fat cap. This recipe honors the traditional method of slow-cooking over hardwood to transform a tough cut of beef into a buttery, smoky masterpiece. It is a labor of love that rewards patience with deep, beefy flavors and the iconic pink smoke ring that defines pitmaster excellence.
🥗 Ingredients
The Beef
- 12-14 pounds Whole Packer Beef Brisket (USDA Prime or Choice grade, well-marbled)
The Signature Texas Rub
- 1/2 cup Coarse Black Pepper (16-mesh 'butcher grind' is ideal)
- 1/2 cup Kosher Salt (Diamond Crystal brand preferred)
- 1 tablespoon Granulated Garlic
- 1 teaspoon Smoked Paprika (mainly for color)
The Spritz and Binder
- 1/4 cup Yellow Mustard (used as a binder, flavor will cook off)
- 1 cup Apple Cider Vinegar (for the spritz)
- 1/2 cup Water (to dilute the vinegar)
- 2 tablespoons Worcestershire Sauce (added to spritz for depth)
For the Cook
- 4-6 pieces Post Oak Wood Chunks (or logs for offset smokers)
- 6 feet Unwaxed Pink Butcher Paper (for wrapping the brisket)
- 1/4 cup Beef Tallow (optional, for the wrap)
👨🍳 Instructions
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1
Trim the brisket while cold. Remove the hard 'deckle' fat and trim the fat cap down to a uniform 1/4 inch thickness. Square off the edges to ensure aerodynamic airflow and prevent thin edges from burning.
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2
Apply a very thin layer of yellow mustard over the entire surface of the meat to act as a binder for the spices.
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3
Mix the salt, pepper, garlic, and paprika in a shaker. Apply the rub generously from about 12 inches above the meat to ensure even coverage. Let the brisket sit at room temperature for 45 minutes while you prep the smoker.
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4
Preheat your smoker to a steady 225°F (107°C). Use Post Oak or Hickory for a classic flavor profile. Place a water pan inside the cooking chamber to maintain humidity.
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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 pellet grills, or fat-side toward the firebox in offsets). Insert a probe into the thickest part of the flat.
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6
Smoke undisturbed for the first 3 hours to allow the bark to begin setting. Do not open the lid.
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7
After 3 hours, begin spritzing the edges and any dry spots with the apple cider vinegar mixture every 60-90 minutes. Avoid spritzing the fat cap directly to allow it to render.
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8
Monitor the internal temperature. The brisket will eventually hit 'the stall' around 160°F-170°F, where the temperature stops rising as moisture evaporates.
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9
Once the bark is dark, crusty, and doesn't rub off when touched (usually around 175°F internal), it's time to wrap. Lay out two long sheets of pink butcher paper, overlapping slightly.
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10
Optional: Place a few dollops of beef tallow on the paper, then lay the brisket on top and wrap it tightly like a present, ensuring no steam can escape.
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11
Return the wrapped brisket to the smoker. Increase the smoker temperature to 250°F (121°C) to help render the remaining fat.
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12
Check for doneness when the internal temperature reaches 200°F. The brisket is ready when a probe slides into the meat with 'zero resistance,' feeling like a warm knife through softened butter (usually between 203°F and 205°F).
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13
The most critical step: Resting. Remove the brisket from the smoker, wrap it in an old towel (still in its paper), and place it in an empty room-temperature cooler for at least 2 hours, though 4 hours is better.
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14
Unwrap and slice against the grain. Slice the 'flat' into pencil-width strips and the 'point' into slightly thicker slices or cubes for burnt ends.
💡 Chef's Tips
Don't trim the fat cap too thin; that 1/4 inch layer protects the meat from drying out during the long cook. Always use a digital leave-in thermometer; cooking by time alone is the most common mistake in BBQ. If the bark isn't dark enough when you hit 170°F, keep cooking unwrapped; the bark is more important than the specific temperature for wrapping. Never skip the rest; resting allows the muscle fibers to relax and reabsorb the juices, ensuring a moist slice. When slicing, look for the 'bend test'—a perfect slice should drape over your finger without breaking, but pull apart with a gentle tug.
🍽️ Serving Suggestions
Serve with classic white bread, sliced white onions, and snappy dill pickles to cut through the richness. Pair with a side of creamy jalapeño coleslaw and pit-style baked beans. For drinks, an ice-cold Texas lager or a bold, tannic Cabernet Sauvignon complements the smoky beef. Offer a thin, vinegar-based 'mop sauce' on the side rather than a thick sugary sauce to let the beef flavor shine. Leftovers make incredible breakfast tacos with scrambled eggs and salsa verde.