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UID:texas-style-smoked-brisket-1785298298092@gtrdunngrilling.com
DTSTAMP:20260729T041138Z
DTSTART:20260729T051138Z
DTEND:20260729T091138Z
SUMMARY:Cook: Texas Style Smoked Brisket
DESCRIPTION:Build a defined smoke ring with pepper-forward bark and soft p
 ull.\n\nCook time: 12h low and slow\n\nIngredients:\n- 1 whole packer bri
 sket (12-16 lb)\n- 2 tbsp coarse kosher salt\n- 2 tbsp 16-mesh black pepp
 er\n- Optional: 1 tsp garlic granules\n- Water or beef tallow for spritz/
 wrap\n\nSteps:\n1. Trim hard fat and silver skin\, leaving about 1/4 inch
  cap.\n2. Season evenly with salt and pepper at least 45 minutes before h
 itting the pit.\n3. Run pit steady at 250F with clean smoke until bark se
 ts (about 5-7 hours).\n4. Spritz lightly as needed and wrap at stall when
  bark is mahogany and dry-set.\n5. Cook to probe tenderness in flat and p
 oint\, usually 200-205F internal.\n6. Rest wrapped brisket 1-3 hours befo
 re slicing against the grain.\n\nRecipe: https://gtrdunngrilling.com/reci
 pes/texas-style-smoked-brisket/
URL:https://gtrdunngrilling.com/recipes/texas-style-smoked-brisket/
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