📝 About This Recipe
This is the holy grail of Texas barbecue: a massive, salt-and-pepper crusted brisket smoked until it reaches a buttery, melt-in-your-mouth consistency. Deep in the heart of Central Texas, the secret lies in the 'Low and Slow' method using post oak wood to develop a mahogany bark and a deep smoke ring. Each slice offers a perfect balance of rendered fat, savory spice, and the pure, unadulterated flavor of premium beef.
🥗 Ingredients
The Meat
- 12-14 pounds Whole Packer Beef Brisket (USDA Prime or Choice grade, including both the point and the flat)
The Central Texas Rub
- 1/2 cup Coarse Black Pepper (16-mesh 'butcher grind' is ideal for bark formation)
- 1/2 cup Kosher Salt (Morton brand preferred for texture)
- 1 tablespoon Garlic Powder (Optional, for a slight savory depth)
- 1 teaspoon Granulated Onion
The Spritz and Wrap
- 1 cup Apple Cider Vinegar (Mixed with 1 cup of water in a spray bottle)
- 1/4 cup Beef Tallow (Optional, for the 'Texas Crutch' wrapping stage)
- 6 feet Pink Butcher Paper (To wrap the brisket midway through)
👨🍳 Instructions
-
1
Trim the brisket while it is very cold. Remove the hard 'deckle' fat between the point and flat, and trim the top fat cap down to an even 1/4 inch thickness to allow for proper rendering and smoke penetration.
-
2
In a small bowl, whisk together the coarse black pepper, kosher salt, garlic powder, and onion powder until thoroughly combined.
-
3
Season the brisket aggressively on all sides. Pat the rub into the meat rather than rubbing it, ensuring every nook and cranny is covered. Let it sit at room temperature for 45 minutes while you prep the smoker.
-
4
Preheat your smoker to 225°F (107°C). Use post oak or hickory wood for the most authentic Texas flavor profile, aiming for clean, thin blue smoke.
-
5
Place the brisket in the smoker with the fat cap facing the heat source (usually fat-side up in most offsets). Insert a meat probe into the thickest part of the flat.
-
6
Smoke undisturbed for the first 3 hours to allow the bark to begin setting.
-
7
After 3 hours, begin spritzing the edges of the brisket with the apple cider vinegar mixture every 60-90 minutes. This keeps the exterior moist and helps smoke adhere.
-
8
Monitor the internal temperature. When it reaches approximately 165°F-170°F and the exterior bark is dark mahogany and 'set' (doesn't rub off when touched), it is time to wrap.
-
9
Lay out two long sheets of pink butcher paper. If using beef tallow, spread it over the paper where the brisket will sit. Place the brisket on the paper and wrap it tightly like a burrito.
-
10
Return the wrapped brisket to the smoker. Continue cooking until the internal temperature reaches between 200°F and 205°F.
-
11
Check for doneness using the 'probe test.' A thermometer probe should slide into the meat with zero resistance, like it's going into a jar of room-temperature butter.
-
12
Remove the brisket from the smoker but do not unwrap it. Place it in a room-temperature cooler (without ice) or a turned-off oven and let it rest for at least 2 hours. This is the most critical step for juice redistribution.
-
13
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 skimp on the rest time; a 2-4 hour rest makes the difference between dry meat and a masterpiece. Use 16-mesh black pepper specifically; standard table pepper is too fine and will make the rub unpleasantly spicy and muddy. If your smoker has a 'hot spot,' rotate the brisket once halfway through the cook to ensure even rendering. Watch the color, not just the temperature; if the bark looks perfect at 160°F, wrap it then to preserve that color. Always slice against the grain—the grain of the point and the flat run in different directions, so adjust your knife angle accordingly.
🍽️ Serving Suggestions
Serve with white bread, sliced white onions, and dill pickle spears for a traditional meat market plate. A side of creamy, mustard-based potato salad balances the rich, fatty brisket perfectly. Pair with a cold Shiner Bock beer or a crisp, unsweetened iced tea. Offer a thin, vinegar-based 'mop' sauce on the side, though a perfect Texas brisket shouldn't need it. Classic smoky pit beans with brisket trimmings make for the ultimate hearty accompaniment.