📝 About This Recipe
Born in the heart of Central Texas, this legendary brisket is defined by its simplicity, patience, and a thick, peppery 'bark' that yields to buttery, melt-in-your-mouth beef. By utilizing a traditional salt-and-pepper rub and a long smoke over post oak wood, we transform a tough cut of meat into a succulent, smoky crown jewel of BBQ. This recipe focuses on the 'Dalmatian' style rub and the critical resting period that ensures every slice is dripping with flavor.
🥗 Ingredients
The Beef
- 12-14 pounds Whole Packer Brisket (USDA Prime or Choice grade, well-chilled for easier trimming)
The Dalmatian Rub
- 1/2 cup Coarse Black Pepper (16-mesh size is preferred for the best bark)
- 1/2 cup Kosher Salt (Morton or Diamond Crystal)
- 1 tablespoon Garlic Powder (Optional, for a subtle savory depth)
The Spritz & Wrap
- 1 cup Apple Cider Vinegar
- 1 cup Water
- 1/4 cup Beef Tallow (Rendered from the trimmings; optional for the wrap)
👨🍳 Instructions
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1
Place the cold brisket on a large cutting board. Trim the fat cap on the top to a uniform 1/4-inch thickness. Remove the hard 'kernel' of fat where the point and flat meet, and square off the edges to ensure aerodynamic airflow during smoking.
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2
In a small bowl, whisk together the coarse black pepper, kosher salt, and garlic powder until thoroughly combined.
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3
Season the brisket generously on all sides, including the edges. Use your hands to press the rub into the meat, but do not rub it in. Let the meat sit at room temperature for about 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 wood for an authentic Texas flavor profile. Place a water pan inside the smoker to maintain humidity.
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5
Place the brisket in the smoker with the fat cap facing toward your 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
Smoke undisturbed for the first 3 hours. After 3 hours, begin spritzing the edges of the brisket with the apple cider vinegar/water mixture every hour to keep them from drying out.
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7
Continue smoking until the internal temperature reaches approximately 165°F-170°F and the exterior bark is dark, crusty, and set (it shouldn't come off when touched).
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8
Lay out two long sheets of pink butcher paper (or heavy-duty foil). If using tallow, spread it over the paper. Place the brisket in the center and wrap it tightly, like a present, ensuring no steam can easily escape.
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9
Return the wrapped brisket to the smoker. Increase the smoker temperature slightly to 250°F (121°C) to help render the remaining fat.
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10
Monitor the internal temperature until it reaches 200°F-205°F. The most important cue is 'probe tenderness'—the thermometer should slide into the meat like it’s softened butter.
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11
Remove the brisket from the smoker. Leave it wrapped and let it rest in an insulated cooler (without ice) or a warm oven (150°F) for at least 2 to 4 hours. This is the secret to a juicy brisket.
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12
Unwrap the brisket on a cutting board. Slice the 'flat' against the grain into 1/4-inch slices (pencil thickness). Rotate the 'point' 90 degrees and slice it separately for the fatty, marbled portions.
💡 Chef's Tips
Always trim the brisket while it is very cold; the fat is much easier to handle. Don't rush the rest—resting allows the muscle fibers to relax and reabsorb the rendered juices. If the bark isn't dark enough by 165°F, keep smoking until it is; the 'stall' is your friend for bark development. Use a sharp slicing knife or a scalloped bread knife to get clean slices without tearing the bark. Save your fat trimmings to render into beef tallow for future use or to add to the wrap.
🍽️ Serving Suggestions
Serve with classic white bread, sliced white onions, and dill pickle chips. Pair with a side of jalapeño-cheddar cornbread and pit-style pinto beans. A cold Texas Shiner Bock beer or a crisp Sweet Tea cuts through the richness perfectly. Offer a thin, vinegar-based BBQ sauce on the side, though a true Texan might tell you it doesn't need it! Leftover brisket makes for incredible breakfast tacos with scrambled eggs and salsa verde.