📝 About This Recipe
Embodying the spirit of the Lone Star State, this Texas Smoked Brisket is the holy grail of American BBQ. We focus on the 'Central Texas' style, which relies on a heavy salt-and-pepper bark, post oak smoke, and an incredible amount of patience to transform a tough cut of beef into butter-soft slices. It’s a labor of love that rewards you with a deep mahogany crust and a rich, melt-in-your-mouth fat cap that defines the ultimate barbecue experience.
🥗 Ingredients
The Beef
- 12-14 pounds Whole Packer Beef Brisket (USDA Prime or Choice grade, well-marbled)
The Dalmation Rub
- 1/2 cup Coarse Black Pepper (16-mesh size is ideal for bark)
- 1/2 cup Kosher Salt (Morton's or Diamond Crystal)
- 1 tablespoon Granulated Garlic
- 1 tablespoon Lawry's Seasoned Salt (Optional secret ingredient for depth)
The Spritz
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Water
Equipment & Fuel
- 6-10 logs Post Oak Wood (Seasoned hardwood)
- 1 roll Pink Butcher Paper (Unwaxed, for wrapping)
- 1 Instant-read thermometer (Essential for accuracy)
👨🍳 Instructions
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1
Trim the brisket while cold. Remove the hard 'deckle' fat between the flat and point. 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 a generous, even coating to all sides of the meat, including the edges. Let it sit at room temperature for 45 minutes while you start the fire.
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3
Preheat your smoker to a steady 225°F-250°F (107°C-121°C). Use post oak for that authentic Central Texas flavor profile, aiming for a clean, blue smoke.
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4
Place the brisket in the smoker with the fat cap facing the heat source (usually fat-side up in most offsets). Position the thickest part (the point) toward the firebox.
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5
Smoke undisturbed for the first 3 hours to allow the bark to begin setting. Do not open the lid during this time.
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6
After 3 hours, begin spritzing the edges of the brisket with the apple cider vinegar/water mixture every hour to prevent the edges from drying out and to attract more smoke.
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7
Continue cooking until the internal temperature reaches approximately 165°F-170°F. At this point, the 'stall' will occur, and the bark should be dark, crusty, and mahogany-colored.
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8
Wrap the brisket tightly in pink butcher paper. This 'Texas Crutch' helps speed up the cooking process while preserving the crunchy bark you've worked so hard to build.
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9
Return the wrapped brisket to the smoker. Continue cooking until the internal temperature reaches 203°F in the thickest part of the flat, and a probe slides in with zero resistance (like sticking a needle into a stick of warm butter).
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10
The most important step: Resting. Remove the brisket from the smoker, wrap it in an old towel (still in the paper), and place it in an empty cooler for at least 2 to 4 hours. This allows the juices to redistribute.
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11
Unwrap the brisket on a large cutting board. Slice against the grain. Start with the flat, cutting 1/4-inch slices (the thickness of a pencil). Once you reach the point, rotate the meat 90 degrees and slice the point for fatty, succulent pieces.
💡 Chef's Tips
Always use 16-mesh black pepper; fine table pepper will be too spicy and won't create the signature bark. Don't rush the rest; a brisket sliced too early will lose all its moisture and turn grey. Watch the smoke color; if it's white and billowy, your fire is too cold—aim for thin blue smoke. If the flat is cooking faster than the point, shield it with a small piece of foil or rotate the meat. Use a sharp slicing knife or a serrated brisket blade to avoid tearing the tender meat.
🍽️ Serving Suggestions
Serve with classic white bread, sliced dill pickles, and raw white onions. Pair with a side of creamy potato salad or pit-style pinto beans. A cold Shiner Bock beer or a sweet iced tea is the traditional Texas beverage of choice. Provide a thin, vinegar-based 'mop' sauce on the side, though true Texas brisket shouldn't need it. For dessert, a warm peach cobbler or banana pudding completes the meal.