Texas Smoked Brisket

Name: Texas Smoked Brisket
Total time: 18 h
Yield: 12 servings
Ingredients: 6 kg Beef brisket, whole packer brisket, trimmed; 4 tbsp Ground black pepper, coarsely ground if possible; 4 tbsp Kosher salt

18 hrServes 12$130.07

A whole packer brisket is seasoned with coarse black pepper and kosher salt and smoked low and slow over oak or mesquite until tender, then rested and sliced across the grain.

Ingredients

6 kgBeef brisketwhole packer brisket, trimmedBuy 13.23 lb
4 tbspGround black peppercoarsely ground if possibleBuy 1 jar
4 tbspKosher saltBuy 1 box

Method

Trim the hard fat and silverskin, leaving about a quarter inch of fat on the cap.
Mix the salt and pepper and season the brisket evenly on all sides.
Smoke fat side up at about 250°F (120°C) over oak or mesquite until the internal temperature reaches about 165°F (74°C).
Wrap in butcher paper and continue smoking until probe-tender, around 203°F (95°C).
Rest the wrapped brisket at least 1 hour, then slice across the grain.