📝 About This Recipe
Rooted in the rich culinary traditions of Central Texas, this brisket is the holy grail of barbecue, relying on high-quality beef, patience, and a kiss of post oak smoke. This naturally gluten-free masterpiece features a 'Dalmatian rub' that creates a stunning jet-black bark and a melt-in-your-mouth interior. By mastering the low-and-slow technique, you'll transform a humble cut of meat into a smoky, succulent centerpiece that celebrates the pure, unadulterated flavor of Texas beef.
🥗 Ingredients
The Beef
- 12-15 pounds Whole Packer Beef Brisket (USDA Prime or Choice grade, well-marbled)
The Texas Dalmatian Rub
- 1/2 cup Coarse Black Pepper (16-mesh size is ideal for bark formation)
- 1/2 cup Kosher Salt (Diamond Crystal preferred)
- 1 tablespoon Garlic Powder (Optional, for a hint of depth)
- 2 tablespoons Mustard (Yellow mustard, used as a binder)
The Spritz
- 1 cup Apple Cider Vinegar
- 1 cup Water
For the Smoke
- 4-6 logs Post Oak Wood (Or chunks, depending on smoker type)
👨🍳 Instructions
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1
Trim the brisket while it is very cold. Remove the hard 'deckle' fat from the area between the point and the flat, and trim the fat cap on top to a uniform 1/4-inch thickness to allow for proper rendering.
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2
Shape the brisket by rounding off any sharp corners or thin 'ears' of meat that might burn during the long cook, aiming for an aerodynamic shape that promotes even airflow.
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3
Apply a very thin layer of yellow mustard over the entire surface of the meat; this acts as a 'binder' and will not affect the final flavor.
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4
Mix your salt, pepper, and garlic powder in a shaker. Apply the rub generously from about 12 inches above the meat to ensure an even coating. Do not forget the sides!
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5
Preheat your smoker to a steady 225°F (107°C) to 250°F (121°C) using post oak or hickory wood. Ensure the smoke is 'blue'—thin and almost invisible—rather than thick and white.
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6
Place the brisket in the smoker with the 'point' (the thicker end) facing your heat source. This protects the leaner 'flat' from overcooking.
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7
Smoke undisturbed for the first 3 hours to allow the bark to begin setting.
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8
After 3 hours, begin spritzing the edges of the brisket every 45-60 minutes with the apple cider vinegar and water mixture to keep the exterior moist and attract more smoke.
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9
Monitor the internal temperature. When it reaches 'the stall' (typically between 160°F and 170°F), the temperature will stop rising as moisture evaporates from the surface.
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10
Once the bark is dark, crusty, and doesn't rub off when touched (the 'Texas Crutch' stage), wrap the brisket tightly in pink butcher paper. This preserves the bark while speeding up the cook.
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11
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) in the thickest part of the flat.
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12
Perform the 'probe test': an instant-read thermometer should slide into the meat with zero resistance, like it's entering a jar of warm peanut butter.
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13
The most critical step: Remove the brisket and let it rest, still wrapped, in an insulated cooler (without ice) for at least 2 to 4 hours. This allows the juices to redistribute and the collagen to finish breaking down.
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14
Unwrap and slice against the grain. Slice the flat into 1/4-inch pencil-thick slices, and the point into cubes or thicker slices for 'burnt ends' style bites.
💡 Chef's Tips
Always use a sharp slicing knife; a serrated or dull blade will tear the delicate fibers of the meat. Don't rush the rest! Slicing too early will cause the juices to run out, resulting in dry meat. If you don't have pink butcher paper, use heavy-duty aluminum foil, but be aware it will soften the bark slightly. Keep a water pan in your smoker to maintain a humid environment, which helps the smoke ring develop and prevents the meat from drying out. Source your meat carefully; a Prime brisket has significantly more intramuscular fat, which is much more forgiving for beginners.
🍽️ Serving Suggestions
Serve with classic gluten-free sides like a vinegar-based coleslaw and a warm German-style potato salad. Pair with chilled sweet tea or a bold, smoky Texas Hill Country Tempranillo wine. Offer sliced dill pickles, raw white onions, and pickled jalapeños on the side to cut through the richness of the fat. If you use a BBQ sauce, ensure it is labeled gluten-free and serve it on the side so as not to mask the flavor of the beef. Leftovers make incredible gluten-free brisket tacos using corn tortillas and fresh cilantro.