{
  "schema": "gtrdunn.recipe.v1",
  "source": "GTRDUNN Grilling",
  "exportedAt": "2026-07-29T05:19:31.492Z",
  "recipe": {
    "slug": "classic-texas-style-smoked-brisket-ky0s1r",
    "name": "Classic Texas-Style Smoked Brisket",
    "summary": "AI-generated texas style brisket recipe tuned for a 250F pit, using Post Oak.",
    "cookTime": "12 to 14 hours",
    "ingredients": [
      "1 whole packer brisket (12-15 lbs)",
      "1/2 cup coarse kosher salt",
      "1/2 cup 16-mesh coarse black pepper",
      "1 tablespoon garlic powder"
    ],
    "steps": [
      "Trim the brisket while cold, leaving a uniform 1/4-inch fat cap and rounding off any sharp corners to ensure aerodynamic airflow.",
      "Combine the kosher salt, coarse black pepper, and garlic powder in a shaker to create the traditional rub.",
      "Apply the rub generously to all sides of the brisket, pressing it gently to adhere to the meat.",
      "Preheat your smoker to a stable 250F, ensuring a clean-burning fire with thin blue smoke.",
      "Place the brisket in the smoker, fat side up (or facing the heat source), and insert a temperature probe into the thickest part of the flat.",
      "Smoke undisturbed for 6 to 8 hours until a dark, mahogany bark has formed and the internal temperature reaches roughly 165F to 170F.",
      "Wrap the brisket tightly in peach butcher paper, maintaining a snug fit to keep the bark intact.",
      "Return the wrapped brisket to the smoker and cook until the internal temperature reaches approximately 203F and the probe slides in with no resistance.",
      "Remove the brisket from the smoker and let it rest, still wrapped, in an insulated cooler for a minimum of 2 hours before slicing against the grain."
    ],
    "pitmasterNotes": [
      "Do not rush the resting phase; a 2 to 4 hour rest is the secret to a tender, juicy brisket.",
      "Using 16-mesh coarse black pepper is vital for creating that signature, textured Texas bark.",
      "Maintain a clean-burning fire throughout the cook; thick white smoke will bitter the flavor of the meat."
    ],
    "url": "https://gtrdunngrilling.com/recipes/classic-texas-style-smoked-brisket-ky0s1r/"
  },
  "grillImportNotes": {
    "officialImportApi": "Most major consumer grill apps do not currently publish an official recipe-import API.",
    "recommendedUse": "Use this JSON as the integration payload for future supported grill-app adapters."
  }
}