Texas Smoked Brisket
Texas barbecue at its most essential: just salt, pepper, and hours of oak smoke, building a dark bark and a pink smoke ring.
Meat
Ingredients
- 1 whole beef brisket (5-6kg), trimmed to a 1/4-inch fat cap
- 1/4 cup coarse black pepper
- 1/4 cup coarse salt
- 2 tbsp garlic powder (optional)
- Butcher paper, for wrapping
Steps
- Trim the brisket, leaving about a 1/4-inch fat cap.
- Pat the meat completely dry, then press the salt, pepper, and garlic powder firmly all over the surface. Let it sit at room temperature 30-45 minutes.
- Set up a smoker at 110C (225F) using oak or hickory.
- Smoke fat-side up, without opening the lid often, for 8-9 hours until a deep, dark bark has formed.
- Once the bark is set and the internal temperature stalls, wrap tightly in butcher paper.
- Continue smoking until the internal temperature reaches about 95C (203F) and the thickest part probes tender with almost no resistance.
- Rest, still wrapped, at least 1 hour before slicing against the grain.