Texas Smoked Brisket Recipe

Ingredients

• 12 lb Beef Brisket (packer cut) (Trimmed to 1/4‑inch fat cap, keep excess fat for rendering)
• 2 tbsp Kosher Salt (Coarse, for dry brine)
• 2 tbsp Black Pepper (Freshly cracked if possible)
• 1 tbsp Garlic Powder (Fine powder)
• 1 lb Beef Fat (trimmed excess) (Will be rendered into tallow)
• 2 tbsp Beef Tallow (Coat brisket after first smoke; can be rendered from saved fat)

Instructions

1. Trim the Brisket

   Trim excess fat from the brisket, leaving about a 1/4‑inch cap; set the trimmed fat aside for rendering.

   Time: PT10M

2. Save Fat for Tallow

   Place the trimmed fat in a small pan; you will render it later into beef tallow.

   Time: PT5M

3. Season the Brisket

   Generously coat the entire brisket with kosher salt, black pepper, and garlic powder. Pat the seasoning into the meat.

   Time: PT5M

4. Dry Brine Overnight

   Place the seasoned brisket on a rack in a shallow pan, cover loosely, and refrigerate overnight (12‑16 hours).

   Time: PT0M

   Temperature: 4°C

5. Preheat Smoker

   Set the smoker to a steady 225°F and let it come to temperature before adding the meat.

   Time: PT15M

   Temperature: 225°F

6. First Smoke (Unwrapped)

   Place the brisket fat‑side up on the smoker grate. Smoke until the internal temperature reaches 165°F, about 5 hours.

   Time: PT5H

   Temperature: 225°F

7. Wrap with Tallow and Butcher Paper

   Remove the brisket, lay it on a sheet of butcher paper, brush with 2 tbsp beef tallow, then wrap tightly and seal the edges.

   Time: PT10M

8. Second Smoke (Wrapped)

   Return the wrapped brisket to the smoker and continue cooking until the internal temperature hits 203°F and the meat is fork‑tender, about 5 hours.

   Time: PT5H

   Temperature: 225°F

9. Rest the Brisket

   Transfer the wrapped brisket to a room‑temperature cooler and let it rest for at least 2 hours before slicing.

   Time: PT2H

10. Slice and Serve

    Unwrap, slice the brisket against the grain into ¼‑inch slices, and serve. Reserve a few ounces of the point end for burnt‑ends later.

    Time: PT10M

11. Render Tallow (Optional)

    While the brisket rests, render the saved fat in a pan over low heat until liquid; strain and store for future use.

    Time: PT30M

    Temperature: Low heat

Nutrition Facts

Calories

600

Protein

50g

Carbohydrates

0g

Fat

40g

Fiber

0g