American · Members
Texas-Style Smoked Beef Brisket
A whole packer brisket rubbed with salt and pepper, smoked low and slow over oak, wrapped in butcher paper and sliced juicy and tender.
- Classic salt-and-pepper bark
- Deep smoke ring flavor
- Worth the all-day cook
Central Texas brisket is the ultimate test of patience and the ultimate reward: a black, peppery bark, a rosy smoke ring and slices that stay juicy enough to bend over your finger. The rub is simply salt, coarse pepper and a little garlic, so the beef and smoke are the stars. Careful trimming, steady 250 to 275 degree heat, wrapping in butcher paper through the stall and a long rest are what make it work. Start early, plan for it to take longer than you think and enjoy the day outside.
Instructions
Trim the brisket while it is cold: trim the thick fat cap to an even 1/4 inch, remove the silver skin and hard fat from the meat side, round off thin edges and cut out the hard knob of fat between the point and the flat.
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