Texas Style Smoked Brisket

🧂 Ingredients

• 1 Whole Packer Brisket - trimmed and split
• ½ Cup Kosher Salt
• ½ Cup Black Pepper

Instructions

• 1 Trim any significant portions of fat off of the brisket.
• 2 Separate the point from the flat using a sharp knife.
• 3 Season the entire brisket with kosher salt and black pepper.
• 4 Prepare the smoker to 250°f using All-Natural Lump Charcoal and about 4-5 chunks
  of Post Oak Wood.
• 5 Once the smoker has come to temp, place the brisket point on the back side of
  your grill, and the flat at the front, both fat side up. Close the lid and smoke
  the brisket until it becomes a dark burgundy color and a nice bark has formed;
  about 5 hours.
• 6 Remove the brisket and wrap each piece in peach (pink) butcher paper.
• 7 Put the wrapped brisket back on the smoker in the same positions, still fat side
  up.
• 8 Using a wireless meat and smoker thermometer, probe the brisket flat in the
  center about halfway through.
• 9 Once the flat has become an internal temperature of 200°f, remove the flat from
  the smoker placing it in a cooler surrounded by towels, in an electric smoker,
  or in the oven, depending on when you're serving the brisket. (See Notes)
• 10 Watch the internal temperature on the point and pull it off the smoker as soon
  as it hits 200°f as well. This is usually about an hour or two after you've
  removed the flat.
• 11 Rest for at least two hours or hold between 150°f-170°f. I prefer to stay as
  close to 150° as possible, so I opt to put my brisket, fat side up, in an
  electric pellet smoker without any pellets.
• 12 Slice, Chop, Cube, and serve as you wish!

Nutrition Info