Description
Melt-in-your-mouth meat candy đ¤¤Â This Texas-style beef brisket is kissed with hickory smoke and cooked low and slow to mouth-watering BBQ perfection.
Ingredients
Units
Scale
- 12–15 pounds beef brisket, thawed & untrimmed
- 1 cup Kosher salt
- 1 cup Black pepper
- 1/2 cup Garlic powder (Optional)
- 1/2 cup Onion powder (Optional)
Instructions
- Remove your brisket from the refrigerator and take it out of the package. Using paper towels, pat the brisket dry on all sides.Â
- Preheat your smoker to 200° F – 225° F.
- If your brisket is untrimmed, trim the fat, leaving approximately 1/4″ of fat wherever possible. Trim off any excess silver skin as well.Â
- Season the brisket with salt, pepper, onion powder, and garlic powder (if applicable), see ingredient notes. The goal is to cover the brisket on all sides. You may think that you’re using too much salt or pepper but trust me, you’re not, you want maximum coverage.Â
- Place the brisket in the smoker and monitor the smoker temperature by adding wood and controlling airflow until a nice bark has developed and the brisket’s internal temperature has reached 160° F – 170° F (approximately 8-10 hours).Â
- Remove the brisket from the smoker and wrap it fully in aluminum foil or butcher’s paper. Return to the smoker for approximately 2-4 more hours.
- Remove from the smoker when the internal temperature has reached 205° F – 210° F. Do not remove your brisket early, it will not be tender!
- Wrap the brisket in a towel and place it in an insulated cooler or in your microwave (to rest) for 1-2 hours.
- Slive and enjoy!
- Prep Time: 1 hour
- Rest: 2 hours
- Cook Time: 14 hours
- Method: smoke
- Cuisine: BBQ