Texas Craft Smoked Beef Brisket
The Holy Grail of Texas barbecue. Smoked slow and low over seasoned post oak until ultra-tender, covered with a beautiful dark pepper bark and an expansive pink smoke ring.
Ingredients
- Whole Packer Beef Brisket12 lb
- Coarse Kosher Salt (16-mesh)0.5 cup
- Coarse Black Pepper (16-mesh)0.5 cup
- Granulated Garlic2 tbsp
- Post Oak Wood Logs3 pcs
Instructions
- 1
Trim the brisket: Shape the flat and round edges, slice off hard fat, and leave about 1/4 inch of fat cap on top to protect the beef.
- 2
Apply the binder (optional, a light water spray or mustard works well) and coat generously with equal parts coarse kosher salt and black pepper (Dalmatian rub). Add a hint of granulated garlic.
- 3
Preheat your offset smoker to 225°F (107°C) using aged Post Oak logs. Keep a clean fire burning with light, sweet blue smoke.
- 4
Place the brisket in the smoker, fat-side facing the heat source (usually up in horizontal chambers). Put a water pan near the firebox to keep the air humid.
- 5
Smoke continuously, spraying with apple cider vinegar every hour after the 3rd hour, until the internal temperature reaches about 165°F (74°C) and the bark is set dark charcoal.
- 6
Wrap the beef: Wrap tightly in peach butcher paper (the Texas Crutch) and return it to the smoker.
- 7
Continue monitoring until the internal temperature reaches 203°F (95°C) and a metal probe slides into the flat like butter.
- 8
Rest is critical: Wrap the paper-jacketed brisket in towels, place it in an insulated cooler, and let it rest for a minimum of 2 hours before slicing against the grain.
- Whole Packer Beef Brisket12 lb
- Coarse Kosher Salt (16-mesh)0.5 cup
- Coarse Black Pepper (16-mesh)0.5 cup
- Granulated Garlic2 tbsp
- Post Oak Wood Logs3 pcs