Smoked Texas Brisket

Instructions

1. 1

   Trim the brisket fat cap to a thickness of ¼ inch, ensuring that there is not too much fat which can prevent bark formation. In a bowl, mix together ¼ cup coarse kosher salt, ¼ cup coarse black pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Apply a generous coat of this rub to all surfaces of the brisket, pressing firmly so it adheres, then wrap the brisket tightly in plastic wrap and refrigerate for 12 to 24 hours.

2. 2

   Fire up your smoker to a stable temperature of 250°F (121°C) using oak or post oak wood. Once the smoker is ready, place the brisket fat-side up on the grate. Maintain the temperature at 250°F (121°C), adding wood every hour to produce consistent thin blue smoke.

3. 3

   After 4 hours of smoking, begin spritzing the brisket every 45 to 60 minutes with apple cider vinegar to keep the surface moist and prevent the bark from hardening too soon. Monitor the internal temperature of the brisket; it will stall when it reaches about 155°F to 165°F (68°C to 74°C).

4. 4

   When the internal temperature hits 165°F (74°C) and the bark is dark and firm, wrap the brisket tightly in butcher paper (this is known as the Texas crutch). Continue smoking until the internal temperature reaches between 200°F and 205°F (93°C to 96°C), which should take about 12 to 15 hours total.

5. 5

   Once the brisket has reached the desired internal temperature, remove it from the smoker and let it rest in a dry cooler for at least 2 hours, up to 4 hours. This resting period is crucial as it allows the juices to redistribute throughout the meat.

6. 6

   After resting, unwrap the brisket and slice it against the grain into ¼-inch thick slices. The flat should be juicy, and the point should have a visible fatty ribbon of intramuscular fat.