Texas-Style Beef Brisket

By Ben · cooked up in Sprig

Coarse salt and cracked black pepper form the only armor this whole packer brisket needs before its long journey through post oak smoke. After 12 hours at 225°F, the bark turns jet black while the interior becomes so tender it trembles when you slice it, releasing steam that carries the deep, smoky perfection only time can create. This is the centerpiece for Sunday gatherings that stretch late into the evening.

Ingredients

• 1 whole packer brisket (12-15 pounds), trimmed
• 1/2 cup kosher salt, coarse
• 1/2 cup black pepper, coarsely ground

• 6-8 post oak wood chunks
• 1 aluminum foil sheet, heavy duty

Instructions

1. Trim brisket fat cap to 1/4 inch thickness, leaving some fat for moisture and flavor. Remove any hard fat and silver skin from the flat.
2. Combine kosher salt and coarse black pepper in a bowl. Apply rub generously to all surfaces of the brisket, pressing into the meat. Let rest at room temperature for 1 hour.

1. Prepare smoker for indirect cooking at 225°F. Add post oak chunks to create steady, clean smoke.
2. Place brisket fat-side up on smoker grate. Maintain temperature at 225°F, adding wood chunks every 2 hours for the first 6 hours.
3. Smoke for 8-10 hours until internal temperature reaches 165°F and bark is dark and firm. Wrap tightly in heavy-duty foil.
4. Continue smoking wrapped brisket until internal temperature reaches 203-205°F, about 4-6 more hours. Probe should slide through like butter.
5. Remove from smoker and rest wrapped in foil for 1-2 hours. Slice against the grain, separating point and flat, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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