Description

Mastering the art of Texas Smoked Brisket requires patience and adherence to traditional techniques, but the result is a juicy and flavorful centerpiece that embodies the spirit of barbecue. After a long cooking process, you'll achieve an iconic smoke ring and a symphony of robust flavors.

Ingredients

Scale

12–15 lbs Whole Beef Brisket (Packer Cut)
1/2 cup Coarse Black Pepper
1/2 cup Kosher Salt
1 tablespoon Granulated Garlic
1 cup Apple Cider Vinegar
1 cup Water

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Instructions

Trim the brisket while it is cold, removing hard fat and ensuring a uniform 1/4-inch fat cap
Mix kosher salt, coarse black pepper, and optional garlic powder, then apply generously to all sides of the brisket
Preheat smoker to 225°F (107°C) using hardwood like post oak or hickory, placing a water pan inside
Place the brisket fat-side up on the smoker grates and close the lid to begin smoking
After 3 hours, spritz the meat with a mixture of apple cider vinegar and water every hour
When internal temperature reaches 165°F (74°C), wrap the brisket in pink butcher paper or aluminum foil
Continue cooking until the internal temperature reaches 203°F (95°C), ensuring the meat is probe tender
Remove the brisket and let it rest wrapped in an insulated cooler for 2 to 4 hours
Slice against the grain and serve

Notes

Choose a well-marbled brisket for better juiciness and flavor.

Blue smoke indicates optimal wood burning; avoid thick white smoke.

Prep Time: 20 mins
Cook Time: 12 hours
Category: Dinner
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 0g
Sodium: 450mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: unknown
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 38g
Cholesterol: unknown