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PRODID:-//GTRDUNN Grilling//Recipe Export//EN
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UID:classic-texas-style-smoked-brisket-ky0s1r-1785302371718@gtrdunngrillin
 g.com
DTSTAMP:20260729T051931Z
DTSTART:20260729T061931Z
DTEND:20260729T101931Z
SUMMARY:Cook: Classic Texas-Style Smoked Brisket
DESCRIPTION:AI-generated texas style brisket recipe tuned for a 250F pit\,
  using Post Oak.\n\nCook time: 12 to 14 hours\n\nIngredients:\n- 1 whole 
 packer brisket (12-15 lbs)\n- 1/2 cup coarse kosher salt\n- 1/2 cup 16-me
 sh coarse black pepper\n- 1 tablespoon garlic powder\n\nSteps:\n1. Trim t
 he brisket while cold\, leaving a uniform 1/4-inch fat cap and rounding o
 ff any sharp corners to ensure aerodynamic airflow.\n2. Combine the koshe
 r salt\, coarse black pepper\, and garlic powder in a shaker to create th
 e traditional rub.\n3. Apply the rub generously to all sides of the brisk
 et\, pressing it gently to adhere to the meat.\n4. Preheat your smoker to
  a stable 250F\, ensuring a clean-burning fire with thin blue smoke.\n5. 
 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.\n6.
  Smoke undisturbed for 6 to 8 hours until a dark\, mahogany bark has form
 ed and the internal temperature reaches roughly 165F to 170F.\n7. Wrap th
 e brisket tightly in peach butcher paper\, maintaining a snug fit to keep
  the bark intact.\n8. Return the wrapped brisket to the smoker and cook u
 ntil the internal temperature reaches approximately 203F and the probe sl
 ides in with no resistance.\n9. Remove the brisket from the smoker and le
 t it rest\, still wrapped\, in an insulated cooler for a minimum of 2 hou
 rs before slicing against the grain.\n\nRecipe: https://gtrdunngrilling.c
 om/recipes/classic-texas-style-smoked-brisket-ky0s1r/
URL:https://gtrdunngrilling.com/recipes/classic-texas-style-smoked-brisket
 -ky0s1r/
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