Texas Style Brisket

Brisket is an awesome smoked meat. Expensive cut, long cook, and when done right a true crowd masterpiece.

Ingredients:

• Whole packer brisket 12 lbs+ before trimming fat. The whole packer has the flat and point, and is usually sold in a sealed plastic bag. The flat is the lean end and the point is the fatty end.
• Salt.
• Pepper.
• Plenty of lump charcoal.
• Wood chunks or splits. Oak is great for brisket.

Notes:

• Brisket whole packer cost was $80
• Trimmed, left about 1/4" fat on front, top (hard fat). Shaped to be aerodynamic. Removed as much thin sticky fat (opposite side of hard fat) as possible.
• Applied rub 4pm day before. Equal parts salt and pepper with 2-3 Tablespoons of Sweet Hungarian Paprika (Penzys)
• For smoke used oak splits mainly.
• Rockwood lump charcoal for heat and to steady temperature.
• No spritz
• Set up smoker as traditional offset (not reverse flow).
• Water pan.
• Put on smoker 7:45am.
• Grill probe 1" in front of meat.
• Wrapped in butcher paper at 162.
• Took meat off at 203 F. About 6pm.
• Rest for one hour in cold oven.
• Meat was very flavorful and juicy. Timing must have been good.

Pictures:

click to enlarge