Texas Style Smoked Beef Brisket
, Serves 18
Whole packer brisket rubbed with salt, pepper and garlic, smoked low and slow, then wrapped and rested.
| prepKeep brisket refrigerated until ready to trim | ||||||
| prepSet smoker to 225°F / 110°C, indirect heat, hardwood smoke | ||||||
| 1 whole packer brisket, 12-14 lb / 5.5-6.5 kg | Trim brisket, fat cap to 1/4 in | Rub over brisket, all sides | Smoke 225°F / 110°C to 165°F / 74°C, ~8 hrs | Wrap in butcher paper, seam down | Smoke to 202°F / 94°C, 5-8 hrs | Rest 1 hr, slice against grain |
| 2 tablespoons coarse kosher salt | Mix salt, pepper & garlic | |||||
| 2 tablespoons coarse black pepper | ||||||
| 2 tablespoons garlic powder (optional) | ||||||
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