World Flavors Cookbook

Texas Smoked Brisket

The pinnacle of Central Texas BBQ: a whole beef brisket seasoned only with salt and pepper, smoked low and slow over post oak for 12+ hours.

Cuisine: United States

Ingredients

• 12-14 lb whole packer beef brisket
• 1/2 cup coarse kosher salt
• 1/2 cup coarse 16-mesh black pepper
• Post oak or hickory wood

Instructions

1. Trim the fat cap to a uniform 1/4 inch thickness.
2. Apply a generous "Dalmatian rub" of equal parts salt and pepper.
3. Smoke at 225°F-250°F (107°C-121°C) until the internal temperature reaches 165°F.
4. Wrap in butcher paper and return to the smoker until the meat is "probe tender" (around 203°F).
5. Rest for at least 2 hours in an insulated cooler before slicing against the grain.