Central Texas Smoked Beef Brisket

Ingredients

• 1 whole packer brisket (10-12 lbs), with both the flat and point
• 1/4 cup coarse kosher salt
• 1/4 cup coarse black pepper
• Post oak or hickory wood chunks for smoking

Instructions

1. 1

   Trim the fat cap to about 1/4 inch thickness.

2. 2

   Mix salt and pepper in equal parts. Apply generously to every surface of the brisket. No other seasoning needed.

3. 3

   Let the seasoned brisket rest at room temperature for 1 hour, or refrigerate uncovered overnight.

4. 4

   Set up your smoker to hold a steady 250F. Add post oak wood for smoke.

5. 5

   Place brisket fat-side up on the smoker. Smoke undisturbed for 6 hours.

6. 6

   When internal temperature reaches 165F, wrap tightly in butcher paper (not foil).

7. 7

   Continue smoking until internal temperature reaches 200-203F, about 4-6 more hours.

8. 8

   Rest the wrapped brisket in a cooler for at least 1-2 hours. Slice against the grain and serve.