Cook time
600 min
Difficulty
Hard
Portion
Single
texas-style-smoked-brisket
Ingredients: Whole packer brisket (3–4 kg), Kosher salt (2 tbsp), Coarse black pepper (2 tbsp)
60 kcal
1.8 protein
1.8 fat
9 carbs
Confidence 79%
Lower carb
Step 1: Trim brisket, leaving ~1/4 inch (6 mm) fat cap. Season all over with a 50/50 mix of salt and black pepper.
Step 2: Smoke at 225–250°F (107–121°C) with post oak or similar until internal temp reaches ~165°F (74°C), 6–8 hours.
Step 3: Wrap brisket tightly in unwaxed butcher paper. Return to smoker until it probes like soft butter and reaches 200–203°F (93–95°C), 2–4 hours more.
Step 4: Rest wrapped in a warm cooler at least 1 hour. Slice against the grain; serve with simple white bread and pickles.