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 to ask for
This recipe calls for Brisket. Can't get it where you are?
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.
Cook this well
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