Texas Brisket with Smoked Beef
Time To Prepare: 30 Minutes
Time To Cook: 15 Hours
Total Time: 16 Hrs 30 Mins Resting Time: 1 Hr
18 People Served
1 whole packer brisket (12-14 pound)
2 tbsp. coarse Kosher salt
2 tbsp coarsely ground black pepper
2 tbsp garlic powder ((optional))
Refrigerate your brisket until you’re ready to start trimming. Briskets are much easier to work with when they are cold.
Turn your brisket over so the point end is on the bottom. Remove any excess fat or silver skin from the flat muscle.
Trim the large crescent moon-shaped fat section until the transition between the point and the flat is smooth. Remove any excess or loose meat and fat from the point. Square the flat’s edges and ends.
Flip the brisket over and trim the top fat cap to a thickness of about 1/4 inch across the surface of the brisket.
Combine the salt, pepper, and garlic in a mixing bowl or an empty spice container. Distribute the spices evenly on all sides of the brisket.
Preheat your smoker to 225°F on indirect heat with hardwood smoke. Place the brisket on the smoker, point end up, facing the main heat source.
This is a thicker part of the brisket that can withstand the extra heat. Close the lid and continue to smoke until an internal thermometer registers 165 degrees F. (usually takes around 8 hours).
Roll out a large piece of butcher paper (or foil) on a large work surface and place your brisket in the center. Fold the brisket edge over edge to create a leak-proof seal all the way around.
Return the wrapped brisket to the smoker, seam side down, so that the weight of the brisket crimps the paper wrap’s edges down tight.
Close the smoker lid and continue cooking at 225 degrees F until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
Place the brisket on a large cutting board and set aside for 1 hour before slicing. Sharply slice both the point and the flat against the grain and serve immediatelye