Texas-Style Beef Brisket
Central Texas barbecue perfection — brisket rubbed with just salt and pepper, smoked low and slow over oak until the bark is black and the meat melts.
Ingredients
- 12 lb whole beef brisket
- ¼ cup kosher salt
- ¼ cup coarse black pepper
How to Make It
- 1
Trim brisket to leave a quarter-inch fat cap on the flat and point.
- 2
Season aggressively with equal parts kosher salt and coarse black pepper. No other seasonings in authentic Texas style.
- 3
Let sit uncovered in refrigerator overnight to develop dry brine.
- 4
Heat smoker to 225°F using oak or post oak wood. Maintain consistent temperature.
- 5
Place brisket fat-side up. Smoke 6-8 hours until bark is deep mahogany and internal temperature reaches 165°F.
- 6
Wrap tightly in butcher paper (not foil — it softens the bark). Return to smoker.
- 7
Continue cooking until internal temperature reaches 200-205°F and probe slides in with no resistance, about 4-6 more hours.
- 8
Rest wrapped in a cooler with towels for 1-2 hours minimum.
- 9
Slice against the grain — flat first, then separate the point and slice that too.
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