Texas Style Brisket


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

  • 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.
  • 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.

click to enlarge

trimmed-and-rubbed midway sliced-flat slice-close-up