Texas Style Brisket

Salt, pepper, smoke, time. That's the whole recipe. The rub is 50/50 coarse salt and black pepper. Everything else is cheating.

1. 1

   Trim the fat cap to 1/4 inch. Remove any hard fat deposits. Trim the edges so bark can form evenly. Save all trimmings to render into tallow.

2. 2

   Mix salt and pepper 1:1 by volume. Apply generously to all surfaces of the brisket, pressing into the meat. Don't rub — shake and press. Rest on a rack uncovered in the fridge overnight.

3. 3

   Fire your smoker to 107-110C / 225-230F. Use post oak wood for Central Texas style. Maintain consistent temperature.

4. 4

   Place brisket fat-side up. Insert thermometer probe into the thickest part of the flat.

5. 5

   Smoke until internal temperature hits 74C / 165F — usually 6-8 hours. Spritz with water every hour after the first 3 hours.

6. 6

   Wrap tightly in butcher paper (not foil — foil steams). Return to smoker. Continue cooking.

7. 7

   Start probing for tenderness at 88C / 190F. The probe should slide in with zero resistance, like room-temperature butter, at around 93-96C / 200-205F.

8. 8

   Rest in a cooler (still wrapped) for at least 2 hours. Up to 4 hours is fine. This is not optional.

9. 9

   Slice against the grain. The flat gets 1/4 inch pencil-thin slices. The point is pulled or sliced in chunks. Serve on butcher paper.