(No Ratings Yet)
Loading...A whole packer brisket seasoned with a classic salt-and-pe pepper rub and smoked low and slow over oak wood until the bark is dark and peppery and the interior is tender and juicy. This is the benchmark of Texas Hill Country barbecue, served simply with white bread, pickles, and raw onion.
Prep Time45 mins
Cook Time900 mins
Total Time945 mins
Servings12
Yield12 servings (about 6 lb cooked meat)
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 42 gFat
- 16 gSaturated Fat
- 1 gCarbs
- 0 gFiber
- 0 gSugar
- 60 gProtein
- 950 mgSodium
- 860 mgPotassium
- 25 mgCalcium
- 7 mgIron
- 0 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the Brisket
- 1 (12 lb) whole packer brisket, fat cap trimmed to 1/4 inch
- 1/2 cup coarse kosher salt
- 1/2 cup coarsely ground black pepper
- 2 tbsp granulated garlic powder
- 2 tbsp sweet paprika (optional)
For the Smoker
- 10-12 lb oak or post oak splits (pecan or hickory also work)
- 2 cups beef broth or water, for the water pan
For Spritzing (optional)
- 1 cup low-sodium beef broth
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
For Serving
- Sliced white sandwich bread
- Dill pickle spears
- Thinly sliced raw white onion
- Yellow mustard, for serving (optional)
Directions
- Prepare the brisket by trimming the hard fat cap down to a uniform 1/4 inch, removing the silver skin and any loose meat flaps. Square off the thin flat end so it cooks evenly.
- Combine the kosher salt, black pepper, garlic powder, and paprika in a bowl. Pat the brisket dry, coat lightly with a thin layer of yellow mustard as a binder, then generously season all sides with the rub, pressing it into the meat.
- Light a chimney of charcoal and add 4-6 oak splits to the firebox. Set the smoker to a steady 250 degrees F (121 degrees C) and fill the water pan to keep the cooking environment humid.
- Place the brisket fat-side up on the middle grate, close the lid, and smoke undisturbed for the first 90 minutes to let the bark set.
- After 90 minutes, begin spritzing the brisket every 45-60 minutes with the beef broth mixture to keep the surface moist and help the bark develop.
- When the brisket reaches an internal temperature of 165 degrees F (74 degrees C) in the thickest part of the flat, wrap it tightly in pink butcher paper and return it to the smoker.
- Continue smoking until the probe slides into the meat with almost no resistance, typically at 203-205 degrees F (95 degrees C) in the point. Total cook time is usually 1 to 1.5 hours per pound.
- Transfer the wrapped brisket to a dry cooler or warm oven (170 degrees F) and rest undisturbed for at least 1 hour, ideally 2 hours, to redistribute the juices.
- Slice the point off, then slice the flat against the grain into pencil-width slices. Turn the point 90 degrees and slice across the grain. Serve immediately with white bread, pickles, and raw onion.
Cook’s Notes
- Buy USDA Prime brisket when you can find it; Choice grade works well too but needs more attention to stay moist.
- Spritz sparingly and only after the bark has fully formed, otherwise the rub will turn gummy and slide off.
- Probe tenderness matters more than exact temperature, since every brisket finishes at a slightly different internal reading.
- Always rest the brisket longer than you think you should, this is when the juices reabsorb and the meat becomes truly sliceable.
- Traditional Texas barbecue purists serve brisket with no sauce, but a simple mop of beef tallow or a vinegar-based sauce is welcome at the table.
