Smoked Brisket
A whole packer brisket is seasoned with a simple salt-and-pepper Texas rub, then smoked low and slow for half a day until the fat renders to silk and the bark turns deep mahogany. This is the crown jewel of barbecue — patience and consistent temperature are the only real ingredients that matter.
By YumYum Editorial · BBQ & Grilling
Prep: 20 min · Cook: 12 min · Total: 32 min · Serves 12
Ingredients
- 1 whole packer brisket (12-14 lbs), point and flat intact
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 2 tbsp garlic powder (optional)
- 1 cup beef tallow or beef broth, for spritzing/wrapping
- to taste Butcher paper, for wrapping
Instructions
- Trim the brisket, removing hard fat deposits and silver skin, and leaving about 1/4 inch of the fat cap for basting during the long cook.
- Combine kosher salt, black pepper, and garlic powder if using. Season the brisket generously on all sides, patting the rub in firmly.
- Preheat a smoker to 225-250°F using oak or hickory wood for a classic Texas-style smoke flavor.
- Place the brisket fat-side up (or down, depending on your smoker's heat source) and smoke undisturbed for the first 4-5 hours, spritzing with beef broth every hour after the bark starts to set.
- Once the internal temperature reaches 165°F and the bark is dark and firm (usually around hour 6-7), wrap tightly in butcher paper with a drizzle of beef tallow.
- Continue smoking until the internal temperature reaches 203°F and a probe slides into the thickest part of the flat with no resistance, about 5-6 more hours.
- Rest the wrapped brisket in a dry cooler for at least 1 hour, up to 4, before unwrapping — this step is critical for juiciness.
- Slice against the grain into 1/4-inch slices, separating the point and flat if needed since their grain runs in different directions.