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Ingredients Card

Texas Smoked Brisket

16 servings

Salt and Pepper Rub

59 mlMorton kosher salt, about 2 oz
59 ml16 mesh coarse ground black pepper

Brisket

5440 to 6350 gwhole packer beef brisket, USDA Prime
apple cider vinegar, for spritzing, to taste

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
Safety: While the brisket rests in the cooler, keep it at 60 C (140 F) or above; check with a probe if the rest runs long. (The author)