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Texas Smoked Brisket

Central Texas brisket needs almost nothing: salt, coarse black pepper, oak smoke and a very long time. Tenderness is what you are cooking toward, and no clock can tell you when it arrives. Start checking near 200°F (93°C), and pull the meat when a probe slides into the thickest part like it's going into soft butter. This recipe uses a home smoker or a charcoal kettle grill, 22 inches (56 cm) or larger, set up for indirect heat, and the FAQ covers a plain oven method.

Prep
45 min
Cook
14 hr 45 min
Total
15 hr 30 min
Serves
16

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An illustration of Texas Smoked Brisket
Texas Brisket, illustrated for Tastybop

Ingredients

  • 1 whole packer brisket, 12 to 14 lb (5.5 to 6.5 kg), USDA Choice or better
  • 3 oz (85 g) coarse kosher salt, a scant 2/3 cup of Diamond Crystal or 1/3 cup of Morton
  • 2 oz (55 g) coarsely ground black pepper, about 1/2 cup
  • Post oak chunks or splits, or any other oak, pecan or hickory
  • Sliced white sandwich bread, to serve
  • Sliced white onion and dill pickles, to serve

Instructions

  1. With the brisket cold from the fridge, trim the fat cap to about 1/4 inch (6 mm) and remove any hard fat and thin, dry edges. Round off the corners so they don't burn. Mix the salt and pepper and coat every side evenly. Refrigerate while you light the fire.
  2. Bring the smoker to a steady 250°F (120°C), about 45 minutes, with a pan of water inside. On a kettle grill, bank lit charcoal on one side, put the water pan and meat on the other, and add a fist-size chunk of wood whenever the smoke fades.
  3. Lay the brisket on the grate, fat side up with the thick point end facing the fire. Close the lid and smoke for about 7 hours, adjusting the vents to hold the temperature and topping up the water pan with hot water every hour or two. Feed the fire with wood and charcoal to keep a thin, pale-blue smoke, not a thick white one.
  4. Check the temperature in the thickest part of the flat. Expect it to stall somewhere around 150 to 170°F (65 to 77°C). When it reaches about 170°F (77°C) and the bark is nearly black and doesn't rub off, wrap it tightly in two layers of unwaxed pink butcher paper.
  5. Return it to the smoker, seam side down, and cook for about 5 more hours, until the thickest part reaches about 203°F (95°C) and a probe slides in with almost no resistance. Trust the feel over the exact number.
  6. Rest the wrapped brisket in a dry insulated cooler, or in an oven on its lowest setting, for at least 2 hours. Keep the meat above 140°F (60°C), and check it with a thermometer if the rest runs longer.
  7. Separate the point from the flat. Slice the flat against the grain into pencil-thick slices. Turn the point 90 degrees, because its grain runs differently, and slice it a little thicker. Serve right away with the bread, onion and pickles, and spoon over any juices from the paper.

Tips

  • Foil can replace butcher paper and it cooks a little faster, but it steams the bark soft. Unwrap the brisket for the last 30 minutes in the smoker to firm it back up.
  • Want something smaller than a whole packer? A 5 to 6 lb (2.3 to 2.7 kg) flat takes about 6 to 7 hours in all, but it dries out more easily than the fattier whole cut. Use half the rub and start checking for tenderness sooner.
  • To store leftovers, chill within 2 hours in whole pieces, not slices. They keep for 3 to 4 days. Reheat wrapped in foil with a splash of stock or water in a 300°F (150°C) oven, until they reach 165°F (74°C).

Did you know?

  • Texas brisket is often smoked for 12 hours or more.
  • The dark, peppery crust on the outside is called the bark.
  • It's traditionally served on butcher paper, not a plate.

Questions

How long does it take to smoke a brisket?

Plan for about 1 hour per pound at 250°F (120°C), plus at least 2 hours of resting. Start early. A brisket that finishes ahead of dinner can wait in a low oven as long as it stays above 140°F (60°C).

Can I make Texas brisket in the oven?

Yes, with a smaller cut. Season a 5 to 6 lb (2.3 to 2.7 kg) flat and roast it on a rack at 275°F (135°C) for 3 hours, wrap it tightly in foil, and cook about 3 more hours until probe tender near 203°F (95°C). It will be tender but won't taste smoked, and it won't have the same bark.

Why is my brisket tough or dry?

Tough brisket usually came off too soon or was sliced with the grain. Dry brisket usually ran too hot, skipped the rest, or came from a thin, lean flat. A full rest lets the juices settle back in.

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