Low and Slow Perfection
Nothing says Texas like a perfectly smoked brisket. This recipe follows the Central Texas tradition – simple seasoning and hours of smoke to create that beautiful bark and tender, juicy meat.
Ingredients
- 1 whole packer brisket (12-15 lbs)
- 1/4 cup coarse black pepper
- 1/4 cup coarse kosher salt
- 2 tablespoons garlic powder (optional)
- Oak or mesquite wood for smoking
- Yellow mustard (as a binder, optional)
Instructions
- Trim: Trim the fat cap to about 1/4 inch. Remove any hard fat and silver skin from the flat.
- Season: Apply a thin coat of mustard if using, then generously coat with the salt and pepper mixture (and garlic if desired).
- Rest: Let the seasoned brisket sit at room temperature for 1 hour before smoking.
- Smoke: Set smoker to 225-250°F. Place brisket fat side up. Smoke until internal temp reaches 165°F (about 6-8 hours).
- Wrap (optional): When bark is set, wrap in butcher paper to push through the stall.
- Finish: Continue cooking until internal temp reaches 200-205°F and a probe slides in like butter.
- Rest: Rest in a cooler wrapped in towels for at least 1 hour, up to 4 hours.
- Slice: Slice against the grain – thin slices for the flat, thicker pencil-width slices for the point.
Tips for Success
- Choose a brisket with good marbling
- The stall around 165°F is normal – be patient!
- Jiggle test: The brisket should wobble like jello when done
Ruiz Custom Meats has prime and choice whole packer briskets – perfect for your next BBQ!
