Here’so how to smoke a beef brisket Texas style!
Beef Brisket – 12 to 15 pounds (Packer Cut)
Coarse Ground Black Pepper
Aluminium Foil – Heavy Duty
Hickory, Pecan, Oak or Mesquite chunks/logs
1.) Build fire in smoker & stabilize at 250-275 degrees Fahrenheit
2.) Trim brisket leaving about 3/8″ fat
3.) Rub brisket with vegetable oil
4.) Rub brisket with 50/50 mix of kosher salt and coarse ground black pepper.
5.) Place brisket directly on rack in smoker (250-275 degrees) for 4 hours
6.) Remove brisket from smoker and wrap with double layer of heavy duty aluminum foil.
7.) After about 7 hrs., check internal temperature of brisket. Remove brisket from smoker when internal temperature reaches 185 degrees and remove foil.
8.) Put unwrapped brisket back on smoker.
9.) Remove from smoker when internal temperature reaches 190 degrees for sliced brisket (200 degrees for pulled brisket).
10.) Wrap brisket in towel and hold in ice chest (no ice) at least 1 hr. or until ready to serve.
Note: don’t slice until ready to serve. Brisket tends to dry out very soon after slicing/pulling.