Texas-Style Smoked Beef Brisket
A whole packer brisket rubbed with just salt and pepper and smoked low and slow over oak until it develops a deep bark and melt-in-your-mouth tenderness.
Why You'll Love This
- Classic Texas salt-and-pepper bark
- Melt-in-your-mouth tenderness after a long smoke
- Feeds a crowd for a backyard barbecue
Ingredients
- 12 lbwhole packer beef brisket, trimmed to 1/4-inch fat cap
- 1/4 cupcoarse kosher salt
- 1/4 cupcoarse black pepper
- 2 tablespoonsgarlic powder
- 1 tablespoonsmoked paprika
- 1 tablespoononion powder
- 1 cupbeef broth, for spritzing
- 2sheets peach or pink butcher paper
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- The night before, trim the brisket to an even 1/4-inch fat cap, removing hard fat and rounding the edges so it cooks evenly.
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