Texas-style brisket is smoked low and slow over oak for up to 18 hours, developing a black bark of rendered fat and smoke. It is the benchmark of American barbecue.
Serves 8–10 peoplePrep 20 minCook 16 hr
What you'll need
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Ingredients & method
Ingredients
- Whole packer brisket, 5–6 kg (point and flat together)
- 4 tbsp coarse salt
- 4 tbsp coarse black pepper
- Oak or post oak wood chunks for smoking
Method
- 1Trim the fat cap to 6 mm — enough to baste the meat but not so thick it prevents rendering. Mix salt and pepper in equal parts and coat the brisket generously on all sides.
- 2Set up your smoker for 110–120 °C. Add oak wood and bring to temperature before adding the meat.
- 3Place brisket fat-side up and smoke, maintaining temperature, for 8–12 hours. Spritz with water or apple cider vinegar every hour after the first 3.
- 4When internal temperature stalls around 65–70 °C (the 'stall'), wrap tightly in butcher paper and continue cooking to 95–97 °C internal — another 4–6 hours.
- 5Rest the wrapped brisket in a cooler for at least 2 hours before slicing. Slice the flat across the grain; the point can be cubed for burnt ends.
Chef's tip
Never slice brisket to order from the whole joint — rest it fully before the first cut. The rest is not optional; it completes the cooking.