Texas style brisket!

Ingredients

• 12 lb Beef Brisket (packer cut) (Trimmed to 1/4‑inch fat cap, heel removed, silver skin removed; from Snake River Farms)
• 2 tbsp Kosher Salt (Coarse, for Texas‑style rub)
• 2 tbsp Coarse Black Pepper (Freshly cracked, for Texas‑style rub)
• 1 tbsp Olive Oil (Helps rub adhere and assists fat rendering)

Instructions

1. Trim the Brisket

   Remove the heel, cut off excess fat and silver skin, shape the slab, and trim the top fat cap to about a 1/4‑inch thickness for even cooking.

   Time: PT15M

2. Season the Brisket

   Lightly coat the trimmed brisket with olive oil, then liberally apply kosher salt and coarse black pepper on all sides.

   Time: PT10M

3. Preheat the Smoker

   Set the smoker to a steady 250°F and allow it to come to temperature before adding the meat.

   Time: PT30M

   Temperature: 250°F

4. Initial Smoke Phase

   Place the brisket fat‑side up on the smoker grate, insert the meat thermometer into the thickest part, and smoke for about 8 hours until the internal temperature reaches roughly 175°F.

   Time: PT8H

   Temperature: 250°F

5. Finish Smoking

   Continue smoking for an additional 3 hours, or until the internal temperature reaches 204°F and the bark is dark mahogany with a slight “probe test” tenderness.

   Time: PT3H

   Temperature: 250°F

6. Rest the Brisket

   Remove the brisket from the smoker, wrap tightly in foil or butcher paper, and let it rest in a cooler (or insulated container) for 2 hours before slicing.

   Time: PT2H

7. Slice and Serve

   Unwrap the brisket, slice against the grain into ¼‑inch thick slices, and serve immediately.

   Time: PT15M

Nutrition Facts

Calories

650

Protein

55g

Carbohydrates

0g

Fat

45g

Fiber

0g