Texas-Style Smoked Brisket
Ingredients
- 1 Certified Angus Beef ® whole brisket untrimmed (10-12 pounds)
- 1/4 cup kosher salt
- 1/4 cup dustless black pepper 16-18 mesh
Instructions
- While brisket is cold, trim excess fat, leaving about 1/4-inch fat cover. Give special attention to removing hard fat on the side, the underside and the area between point and flat.
- Season brisket evenly with salt and pepper.
- Set up smoker to 225°F. (We use hickory and apple wood). Cook 6 to 8 hours to achieve 165-170°F internal temperature.
- Wrap brisket with foil or peach barbecue paper. Continue cooking in smoker or in oven set to 225°F, until brisket reaches 195°F internal temperature.
- Remove from smoker or oven, open foil slightly to allow steam to vent. Rest for at least 2 hours in a portable cooler or on the counter.
- To serve, separate the flat muscle from the point with a horizontal cut between the two. Slice thinly against the grain to serve.
Notes
Recipe courtesy of Certified Angus Beef.