📝 About This Recipe
Born in the legendary meat markets of Lockhart and Austin, this brisket is the holy grail of American barbecue. It relies on the 'holy trinity' of Texas BBQ: high-quality beef, a simple salt-and-pepper rub, and the clean blue smoke of seasoned Post Oak. The result is a jet-black 'bark,' a deep pink smoke ring, and fat that renders into a buttery, melt-in-your-mouth masterpiece.
🥗 Ingredients
The Beef
- 12-14 pounds Whole Packer Brisket (USDA Prime or Choice grade, including both point and flat)
The Texas Dalmatian Rub
- 1/2 cup Coarse Black Pepper (16-mesh size is preferred for optimal bark texture)
- 1/2 cup Kosher Salt (Morton brand is the pitmaster standard)
- 1 tablespoon Granulated Garlic (Optional, for a slight savory depth)
- 1 tablespoon Lawry's Seasoned Salt (The secret ingredient in many famous Texas joints)
The Cook & Wrap
- 8-10 logs Post Oak Wood (Seasoned/dried splits; can substitute Hickory or Pecan)
- 1 cup Apple Cider Vinegar (For the spritz)
- 1 cup Water (Mixed with vinegar for the spritz)
- 1/4 cup Beef Tallow (Optional; melted to apply during the wrap for extra richness)
👨🍳 Instructions
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1
Trim the brisket while cold. Remove the hard 'deckle' fat between the point and flat. Trim the top fat cap to a uniform 1/4 inch thickness and round off any sharp corners to ensure aerodynamic airflow in the smoker.
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2
Prepare the rub by mixing the coarse pepper, kosher salt, garlic, and seasoned salt in a shaker. Apply the rub generously to all sides of the beef until it is well-coated, then let it sit at room temperature for 45 minutes to sweat into the meat.
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3
Preheat your offset smoker or pellet grill to a steady 225°F (107°C). Ensure you are burning a clean, translucent blue smoke rather than thick white smoke.
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4
Place the brisket in the smoker with the 'fat side' facing the heat source (usually toward the firebox) and the point end facing the hotter side of the pit.
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5
Maintain a steady temperature between 225°F and 250°F. For the first 3 hours, do not open the lid; let the smoke penetrate and the bark begin to set.
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6
After 3 hours, begin spritzing the edges of the brisket with the 50/50 water and cider vinegar mix every 60-90 minutes. Avoid spritzing the fat cap directly to allow it to render and crisp.
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7
Monitor the internal temperature. Around 160°F-170°F, the meat will hit 'the stall,' where evaporation cools the meat and stops the temperature from rising. Look for a dark, mahogany-colored bark that doesn't rub off when touched.
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8
The Texas Crutch: Once the bark is set, lay out two long sheets of pink butcher paper. Place the brisket on the paper, drizzle with optional melted beef tallow, and wrap it tightly like a burrito.
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9
Return the wrapped brisket to the smoker. Increase the pit temperature slightly to 275°F (135°C) to push through the finish.
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10
Check for doneness when the internal temperature reaches 200°F-205°F. The most important indicator is 'probe tenderness'—an instant-read thermometer should slide into the thickest part of the flat like it's warm 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 room-temperature oven for at least 2 hours. This allows the juices to redistribute and the collagen to finish softening.
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12
Unwrap and slice against the grain. Slice the 'flat' into 1/4 inch strips (the width of a pencil) and the 'point' into slightly thicker slices or cubes for burnt ends.
💡 Chef's Tips
Always use an offset smoker for the most authentic flavor, but a pellet grill works if you use a smoke tube. Don't over-trim the fat; it protects the meat from drying out during the long cook. If the bark isn't dark enough by 165°F, do not wrap it yet; wait for the color, not just the temperature. Resting is the most skipped but most vital step—a 4-hour rest is even better than 2 hours for maximum tenderness. Use pink butcher paper rather than foil; it allows the meat to breathe and prevents the bark from becoming mushy.
🍽️ Serving Suggestions
Serve with thick slices of white Pullman bread to soak up the juices. Pair with classic Texas sides: mustard-based potato salad, creamy coleslaw, and pinto beans. Offer quick-pickled red onions and sliced jalapeños to cut through the richness of the fat. Serve with an ice-cold Shiner Bock beer or a sweet peach tea. Provide a thin, vinegar-based 'mop' sauce on the side, but never pour it over the meat before serving.