Texas-Style Smoked Brisket

• 3–4 kg Whole packer brisket
• 2 tbsp Kosher salt
• 2 tbsp Coarse black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Rest wrapped in a warm cooler at least 1 hour. Slice against the grain; serve with simple white bread and pickles.