Smoked Brisket

Texas-style brisket is beef, salt, pepper, smoke and time. With so few ingredients, technique is everything. This recipe walks through each step in order. For the reasoning behind each one, see the full brisket guide.

• 1 whole packer brisket, 12–14 lb (USDA Choice or Prime)
• ¼ cup kosher salt
• ¼ cup coarse black pepper (16-mesh "butcher grind" if you can find it)
• 1 tbsp garlic powder (optional)
• Apple cider vinegar or water in a spray bottle
• ¼ cup beef tallow or melted brisket trimmings (optional, for the wrap)
• Pink unwaxed butcher paper

Wood: post oak is the Texas classic. Hickory or pecan also work well. Plan on roughly 1–1¼ hours per pound at 250°F, plus the rest.

Instructions

1. Trim (night before). Working with the brisket cold from the fridge, trim the fat cap to about ¼ inch. Remove the hard fat between the point and flat, peel off silver skin from the flat, and square off thin edges so nothing burns. Round the corners for even cooking.
2. Season. Mix the salt, pepper and garlic. Season evenly on all sides until you can still just see meat through the rub. Refrigerate uncovered overnight (or at least 1 hour).
3. Fire up. Bring the smoker to 250°F with clean, thin blue smoke.
4. Smoke. Place the brisket with the fat facing your heat source and the thicker point toward the hottest side. Insert a probe into the thickest part of the flat. Leave it alone for the first 3–4 hours, then spritz only if dry patches appear.
5. Wait for the bark. The temperature will stall around 150–170°F. Don't turn up the heat. When the bark is dark mahogany and doesn't come off when you rub it (usually 165–175°F), it's time to wrap.
6. Wrap. Overlap two long sheets of butcher paper. Brush the center with tallow if you're using it. Wrap the brisket tightly, meat side down, folding the paper like a present. Return it to the smoker seam side down.
7. Finish. Cook until the probe slides into the thickest part of the flat with almost no resistance, usually around 200–205°F. Check several spots. Trust the feel over the number.
8. Rest. Keep it wrapped, wrap it in a towel, and rest in a dry cooler for 2–4 hours, or hold it in the oven at 150–170°F for longer. Keep it above 140°F.
9. Slice. Unwrap and save the juices. Slice the flat against the grain, about the thickness of a pencil. Turn the point 90° and slice it slightly thicker, or cube it for burnt ends. Only slice what you're serving, then pour the saved juices over the top.

Leftovers

• Refrigerate unsliced chunks, wrapped tightly with any juices, for 3–4 days. Vacuum-seal and freeze for up to 3 months.
• Reheat wrapped in foil with a splash of beef broth at 250°F until hot (165°F).
• Leftovers make great tacos, chili, hash or sandwiches.

First time cooking brisket? Read How to Smoke Brisket before you start.