Entree: United States – Central Texas – Central Texas Smoked Brisket

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 15 hrs

Additional 1 hr

Total 17 hrs

Ingredients

- 1 whole packer brisket, approx. 10 lb (4.5 kg)
- 1/4 cup (60 ml) coarse kosher salt
- 1/4 cup (60 ml) coarsely ground black pepper
- 2 tbsp (30 ml) paprika
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 1 tsp (5 ml) cayenne pepper (optional)
- Wood chunks for smoking (post oak, oak, or hickory)
- 1 cup (240 ml) apple juice for spritzing
- Aluminum foil or butcher paper for wrapping
- 1/2 cup (120 ml) beef drippings or beef broth for resting (optional)

Instructions

1. Trim the brisket: remove excess hard fat leaving about 1/4 inch (6 mm) fat cap; round and tidy the point and flat so they cook evenly.
2. Mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne; apply rub evenly over all surfaces of the brisket and let rest at room temperature 30–60 minutes or refrigerate overnight.
3. Preheat smoker to 225°F (107°C) using post oak or another hardwood; place brisket fat-side up on the smoker grates.
4. Smoke the brisket, maintaining 225°F (107°C), spritz with apple juice every 60–90 minutes after the first 2 hours to maintain moisture and color.
5. When the internal temperature reaches about 155–165°F (68–74°C) and a deep mahogany bark has formed (usually 6–8 hours depending on size), wrap tightly in butcher paper or foil.
6. Return wrapped brisket to the smoker and continue until internal temperature reaches 203°F (95°C) and probe-tender (probe slides in with little resistance), about 3–6 more hours.
7. Remove brisket, unwrap and rest in a cooler or insulated container for at least 1 hour; optionally pour over warmed beef drippings or broth.
8. Slice against the grain for the flat and point; serve hot with sauce on the side if desired.