American · Dinner
Texas smoked brisket
Beef brisket rubbed with coarse black pepper and salt, smoked low over post oak wood until a dark mahogany bark forms and the fat renders, sliced against the grain. Dallas pitmasters favor this pepper-forward crust over sauce-heavy styles, serving the meat with white bread, pickles, and raw onion on the side.
$7
15 minsPrep
600 minsCook
615 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.5gProtein
39.4gFat
15.8gCarbs
2.6gSugar
1.9gFiber
3980mgSodium
161mgChol
15.9gSat Fat
620mgPotassium
45mgCalcium
4.8mgIron
3.2mcgVitamin B12
3.1mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
main-event
gluten-free
Instructions
1
Prep
Pat the brisket dry on a cutting board, then coat evenly on all sides with black pepper and salt to form a visible crust layer.
2
Rest
Leave the seasoned brisket uncovered on a rack in the refrigerator for 45 minutes to allow the rub to set.
3
Smoke
Light the smoker with post oak chunks and bring to a steady 225°F, watching for thin blue smoke before loading the brisket fat-side up.
4
Smoke
Cook at 225°F for 9 to 10 hours until a dark mahogany bark forms and the internal temperature reaches 165°F.
5
Wrap
Wrap the brisket tightly in butcher paper and return to the smoker at 225°F for 2 to 3 hours until a probe slides in with almost no resistance at 203°F.
6
Rest
Leave the wrapped brisket to rest at room temperature for 30 minutes so the juices redistribute before slicing.
7
Plate
Slice the brisket against the grain into pencil-width slices and arrange on a plate with white bread, gherkin slices, and onion alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef brisket, a well-marbled portion cut from the point-to-flat section
- 2 tbsp2 tbsp coarse black pepper
- 2 tbsp2 tbsp salt
- 44 post oak wood chunks (for the smoker)
- 2 slice2 slice white bread
- 66 dill gherkin slices (48g)
- 11 small white onion (112g)
- 2 tsp2 tsp vegetable oil, for the grate
