American Southern

Texas Smoked Brisket

Hard · 12 hr

Serves 12American SouthernDairy-freeNut-freeGluten-free

Central Texas-style brisket with salt-and-pepper bark and a pink smoke ring. The holy grail of barbecue.

12 hrTotal time

12Serves

4Steps

American SouthernCuisine

Method

Trim and season
Trim excess fat leaving 6 mm cap. Season generously with salt and pepper.
Why: Even fat cap renders and bastes the meat.
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Smoke
Smoke at 110°C fat-side up until internal temp reaches 70°C, about 6 hours.
Why: Low heat develops bark without drying the flat.
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Wrap and finish
Wrap in butcher paper when bark is set. Continue until 95°C internal.
Why: Paper wrap pushes through the stall without steaming bark away.
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Rest and slice
Rest in a cooler 2 hours. Slice against the grain.
Why: Long rest keeps brisket juicy when sliced.
Cook from here

Slice only what you serve — brisket dries out quickly once cut.

Trim and season
Trim excess fat leaving 6 mm cap. Season generously with salt and pepper.
Why: Even fat cap renders and bastes the meat.
Cook from here
Smoke
Smoke at 110°C fat-side up until internal temp reaches 70°C, about 6 hours.
Why: Low heat develops bark without drying the flat.
Cook from here
Wrap and finish
Wrap in butcher paper when bark is set. Continue until 95°C internal.
Why: Paper wrap pushes through the stall without steaming bark away.
Cook from here
Rest and slice
Rest in a cooler 2 hours. Slice against the grain.
Why: Long rest keeps brisket juicy when sliced.
Cook from here