Central Texas Smoked Brisket
Salt, pepper, post oak and patience — brisket smoked low until the bark is black and the point jiggles.
- Prep
- 30 min
- Cook
- 720 min
- Total
- 750 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 610 kcal
Equipment
- •Offset smoker
- •Butcher paper
- •Instant-read thermometer
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 45
- carbs
- 2
- protein
- 48
- calories
- 610
Instructions
- 1
Trim the fat layer to about a quarter inch. Cut the thin edges straight so the flat meat cooks evenly.
- 2
Mix the salt and pepper and coat the brisket heavily on all sides. Let it sit at room temperature while the fire settles.
- 3
Heat the smoker to a steady 250F with clean-burning post oak. Place the brisket inside with the fat side facing up.
- 4
Smoke undisturbed for 6 to 8 hours. Cook until the dark outer crust is set and the inside reaches around 165F.
- 5
Wrap the brisket tightly in butcher paper, adding tallow if using. Put it back into the smoker.
- 6
Cook until a probe slides in smoothly with no resistance, usually 203F. Rest wrapped for at least 1 hour, then slice across the grain.
Chef's tips
Cook by feel instead of the clock. The flat cut is done when a meat probe slides in easily like warm butter, usually around 203F.
Storage
Refrigerate whole and unsliced up to 4 days; slice to order. Freeze sliced portions in their own juices.
Reheating
Reheat wrapped in foil with a splash of beef stock at 275F until warmed through.
Common mistakes to avoid
- •Trimming away all of the protective fat layer
- •Slicing in the same direction as the grain
- •Wrapping the meat too early before the dark crust forms
Serving suggestions
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