Pit-Pro Recipe

Classic Texas-Style Smoked Brisket

Name: Classic Texas-Style Smoked Brisket
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

12 to 14 hours

AI-generated texas style brisket recipe tuned for a 250F pit, using Post Oak.

Submitted By Randy Via GTRDUNN BBQ Pit Lab

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Classic Texas-Style Smoked Brisket
Cook time: 12 to 14 hours

AI-generated texas style brisket recipe tuned for a 250F pit, using Post Oak.

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

Cook steps:
1. Trim the brisket while cold, leaving a uniform 1/4-inch fat cap and rounding off any sharp corners to ensure aerodynamic airflow.
2. Combine the kosher salt, coarse black pepper, and garlic powder in a shaker to create the traditional rub.
3. Apply the rub generously to all sides of the brisket, pressing it gently to adhere to the meat.
4. Preheat your smoker to a stable 250F, ensuring a clean-burning fire with thin blue smoke.
5. 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.
6. Smoke undisturbed for 6 to 8 hours until a dark, mahogany bark has formed and the internal temperature reaches roughly 165F to 170F.
7. Wrap the brisket tightly in peach butcher paper, maintaining a snug fit to keep the bark intact.
8. Return the wrapped brisket to the smoker and cook until the internal temperature reaches approximately 203F and the probe slides in with no resistance.
9. 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.

Pitmaster notes:
- 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.

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

Pitmaster Notes

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.

Cook Steps

1 Trim the brisket while cold, leaving a uniform 1/4-inch fat cap and rounding off any sharp corners to ensure aerodynamic airflow.
2 Combine the kosher salt, coarse black pepper, and garlic powder in a shaker to create the traditional rub.
3 Apply the rub generously to all sides of the brisket, pressing it gently to adhere to the meat.
4 Preheat your smoker to a stable 250F, ensuring a clean-burning fire with thin blue smoke.
5 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.
6 Smoke undisturbed for 6 to 8 hours until a dark, mahogany bark has formed and the internal temperature reaches roughly 165F to 170F.
7 Wrap the brisket tightly in peach butcher paper, maintaining a snug fit to keep the bark intact.
8 Return the wrapped brisket to the smoker and cook until the internal temperature reaches approximately 203F and the probe slides in with no resistance.
9 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.