For this smoked Texas brisket recipe you will need a full packer brisket- that means it has the flat and point still connected.
Texas Brisket Recipe Full Step-By-Step Tutorial
As mentioned above, a full packer brisket means it has the flat and point still connected. Begin by trimming any thick fat down to ¼”. Remove the thick deckle fat that connects flat and point as this fat won’t render during cooking. It helps the brisket lay flat which helps with uniform cooking.
This is also going to be a Texas Style Brisket, which means that all you need for the rub is ¼ C Kosher salt and ¼ C coarse black pepper. Coat the entire outside of the Texas Style Brisket.
While the brisket is resting, get your grill up to temp at 250°F. Set up for indirect heat, and be prepared to maintain temperatures for a long time. A good probe thermometer will definitely come in handy to monitor temperatures.
Once smoker temp is stable, place the brisket fat side up on the cooking grate and close the lid. After ~5 hours the outside will have started turning dark.This means it’s time to wrap the brisket in butcher paper and put it back in the pit. The fat side should be up for the entire cook.
Cook for another 3-4 hours, until you hit an internal temperature of 200°F in the thickest part of the flat. When that mark is reached, remove the brisket from the pit. Place it in a dry cooler let it rest for at least 2 to 6 hours (depending on how hungry and/or patient you are) before slicing.
Pro tip: For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends.
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