Texas Style Brisket

Ingredients

• 1 piece Whole Packer Brisket (44 farms, trimmed, about 12‑14 lb)
• 1/4 cup Kosher Salt (for Holy Cow rub)
• 1/4 cup Black Pepper (coarsely ground, for Holy Cow rub)
• 2 tbsp Garlic Powder (for Holy Cow rub)
• 2 tbsp Paprika (for Holy Gospel rub)
• 1 tbsp Onion Powder (for Holy Gospel rub)
• 1 tsp Cayenne Pepper (for Holy Gospel rub, adds mild heat)
• 2 tbsp Apple Cider Vinegar (spritz before wrapping to make butcher paper pliable)
• 2 sheets Unwaxed Butcher Paper (18‑inch sheets, for wrapping the brisket)
• 2 kg Post Oak Wood Chunks (provides authentic Texas flavor)

Instructions

1. Trim the Brisket

   Remove excess hard fat, leaving a thin, even fat cap about 1/4‑inch thick. Shape the flat and point for even cooking.

   Time: PT15M

2. Prepare the Rubs

   Combine kosher salt, black pepper, and garlic powder in a bowl – this is the “Holy Cow.” In a separate bowl mix paprika, onion powder, and cayenne – the “Holy Gospel.”

   Time: PT10M

3. Season the Brisket

   Pat the meat side of the brisket dry. Sprinkle a generous layer of Holy Cow, pat it in, then add Holy Gospel on top. Flip and repeat on the other side. Let the rub sit for about 20 minutes so it sweats into the meat.

   Time: PT20M

4. Preheat the Smoker

   Load post‑oak wood chunks, close the firebox, and bring the smoker to a steady 225°F. Place a water pan if desired for added humidity.

   Time: PT30M

   Temperature: 225°F

5. Smoke Low and Slow

   Place the brisket on the grate fat side up, point end toward the firebox. Close the smoker and maintain 225°F for about 8 hours, checking temperature every hour.

   Time: PT8H

   Temperature: 225°F

6. Wrap at 165°F

   When the internal temperature of the flat reaches 165°F, remove the brisket, spritz lightly with apple cider vinegar, and wrap tightly in overlapping unwaxed butcher paper.

   Time: PT15M

7. Increase Heat and Finish

   Raise the smoker temperature to 250°F and continue cooking until the internal temperature hits 203°F and the meat feels springy when probed (about 3‑4 more hours).

   Time: PT3H30M

   Temperature: 250°F

8. Rest the Brisket

   Unwrap, place the whole brisket on a cutting board, and let it rest 45 minutes at ambient temperature or in a dry cooler if you need to hold it longer.

   Time: PT45M

9. Slice and Serve

   Separate the flat from the point. Slice the flat against the grain into pencil‑thin pieces; slice the point with slightly wider cuts following the grain direction.

   Time: PT15M

Nutrition Facts

Calories

620

Protein

52 g

Carbohydrates

5 g

Fat

42 g

Fiber

0 g