Central Texas Smoked Brisket
Discover the art of making Central Texas style smoked brisket with this easy, step-by-step brisket recipe. Perfect for BBQ lovers and beginners alike!
Servings: 10
Calories: 303kcal
Ingredients
- 1 Beef brisket packer cut
- 1/3 cup Kosher salt
- 1/3 cup Coarse black pepper
- 2 tsp Garlic powder Optional
Instructions
- Remove the brisket from its packaging and pat dry.
- Trim the fat cap to about ¼ inch thickness, remove the deckle (hard fat), and trim off any excessively thin edges.
- Mix equal parts of coarse black pepper and kosher salt, with a touch of garlic powder (if using).
- Rub the mixture generously over the entire brisket.
- Preheat your smoker to 225°F using post oak wood.
- Place the brisket in the smoker, fat side up.
- Smoke until the internal temperature reaches about 165°F.
- Wrap the brisket in unwaxed butcher paper.
- Return to the smoker until the internal temperature of the meat reaches around 203°F.
- Remove the brisket from the smoker.
- Allow it to rest for 90 minutes.
- Unwrap the brisket.
- Slice against the grain, serving slices from both the flat and the point.
Notes
Please note that the nutritional information is based on approximately 10lb smoked brisket allowing for 1lb per person.
Nutrition
Calories: 303kcal | Carbohydrates: 5g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 112mg | Sodium: 3918mg | Potassium: 711mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 43IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 4mg