Low and slow is the only way to go. This Central Texas-style brisket gets a simple salt-and-pepper bark, then spends 12 hours in the smoker until it's melt-in-your-mouth tender with a deep mahogany crust.
Prep
30 min
Cook
12–14 hrs
Serves
12–16 people
Instructions
- Trim the brisket, leaving about 1/4 inch of fat cap. Remove any hard fat deposits.
- Mix salt, pepper, garlic powder, and onion powder in a bowl.
- Coat the brisket lightly with yellow mustard as a binder, then apply the rub generously on all sides.
- Let the brisket rest at room temperature for 1 hour while you preheat your smoker to 225°F.
- Place the brisket fat-side up on the smoker. Add wood chunks for smoke.
- Smoke for 6 hours until the internal temp reaches 165°F and a dark bark has formed.
- Wrap tightly in butcher paper and return to the smoker.
- Continue cooking until internal temp reaches 203°F, about 4–6 more hours.
- Rest the wrapped brisket in a cooler for at least 1 hour before slicing.
- Slice against the grain and serve immediately.
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