{
  "schema": "gtrdunn.recipe.v1",
  "source": "GTRDUNN Grilling",
  "exportedAt": "2026-07-29T04:11:37.014Z",
  "recipe": {
    "slug": "texas-style-smoked-brisket",
    "name": "Texas Style Smoked Brisket",
    "summary": "Build a defined smoke ring with pepper-forward bark and soft pull.",
    "cookTime": "12h low and slow",
    "ingredients": [
      "1 whole packer brisket (12-16 lb)",
      "2 tbsp coarse kosher salt",
      "2 tbsp 16-mesh black pepper",
      "Optional: 1 tsp garlic granules",
      "Water or beef tallow for spritz/wrap"
    ],
    "steps": [
      "Trim hard fat and silver skin, leaving about 1/4 inch cap.",
      "Season evenly with salt and pepper at least 45 minutes before hitting the pit.",
      "Run pit steady at 250F with clean smoke until bark sets (about 5-7 hours).",
      "Spritz lightly as needed and wrap at stall when bark is mahogany and dry-set.",
      "Cook to probe tenderness in flat and point, usually 200-205F internal.",
      "Rest wrapped brisket 1-3 hours before slicing against the grain."
    ],
    "pitmasterNotes": [
      "Do not chase every temp fluctuation; trendline control matters more.",
      "If bark softens in wrap, vent briefly then re-wrap to preserve texture.",
      "Slice only what you serve to retain moisture."
    ],
    "url": "https://gtrdunngrilling.com/recipes/texas-style-smoked-brisket/"
  },
  "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."
  }
}