Texas Brisket
THE HOLY GRAIL of bbq
Brisket stands alone as the most coveted award at any Texas BBQ competition. When done right, brisket can be the most delicious and savory meat you have ever had.
INGREDIENTS:
PREP TIME: 30 MINUTES
COOK TIME: 10 - 12 HOURS
SMOKER TEMP: 225F
INGREDIENTS:
1 - 12 POUND WHOLE BRISKET
4 TABLESPOONS KOSHER SALT
4 TABLESPOONS COARSE GROUND BLACK PEPPER
INSTRUCTIONS:
First, you’re going to want to trim your brisket. I recommend leaving it in the fridge until right before you start trimming, as the cool temperature will make the meat easier to work with. Trim the fat, leaving just about 1/4 of an inch of fat cap.
Grab a bowl and mix your salt and pepper until they’re well combined. Season the brisket evenly and make sure every inch is coated.
Preheat your smoker to 250 degrees using Post Oak wood and throw your brisket on. The point side should be closest to the fire box and you want to cook it fat side down.
Smoke until the internal temperature reaches 165 degrees.
Pull the brisket off and wrap it tightly in butcher paper. You’re going to want to fold each edge of your butcher paper to prevent any of the juicy goodness from escaping while it finishes smoking.
Throw the brisket back on the smoker, still at 250 degrees.
Continue to smoke until the internal temperature reaches 200 to 205 degrees (203 is commonly referred to as the “perfect” temperature).
Keep your brisket wrapped in that butcher paper and store it in a cooler or Cambro for 2 hours before serving. This resting period is crucial to an evenly cooked and juicy brisket (DO NOT SKIP THIS STEP).
Slice against the grain with a sharp knife and ENJOY!
