dinner · gluten-free · dairy-free
Central Texas smoked brisket
A whole packer brisket trimmed for even cooking, seasoned simply with coarse pepper and seasoned salt, smoked low for 12 hours unwrapped, then wrapped in foil to rest.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Grill or smoker.
Helpful, not essential: Oven.
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Method
-
1
Trim the hard fat and any thin edges, leaving about 6 mm (1/4 in) of fat on top, and round the corners so nothing burns.
-
2
Mix the pepper, salts and garlic powder and season all over generously.
-
3
Smoke at 120-135°C (250-275°F) fat side up, with the thick point toward the hottest side, for 10-13 hours until probe-tender, around 95°C (203°F).
-
4
Wrap in foil only when done and rest in a cooler or low oven for at least 1 hour.
-
5
Slice the flat against the grain and cube or slice the point.
