Texas-Style Brisket

Ingredients

• 1 whole packer brisket (12–14 lb)
• 1/2 cup coarse black pepper
• 1/2 cup kosher salt
• 2 tbsp garlic powder
• Butcher paper for the wrap
• Post oak or hickory chunks

Instructions

1. 1

   Trim the fat cap to 1/4 inch and square the edges.

2. 2

   Mix salt, pepper, and garlic powder; coat every surface generously.

3. 3

   Set the smoker to 250°F with post oak.

4. 4

   Place brisket fat-side up. Smoke undisturbed for about 6 hours until bark sets and internal temp is 165°F.

5. 5

   Wrap tightly in butcher paper and return to the smoker.

6. 6

   Cook another 4–6 hours until probe slides in like warm butter, around 203°F.

7. 7

   Rest wrapped in a dry cooler for at least 1 hour, ideally 2.

8. 8

   Slice the flat against the grain at pencil thickness; slice the point thicker.