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Printed at the current scale: 48 servings · Metric · front and back, more cards if it runs long

Texas Smoked Brisket

48 servings · 4 × 6 in
Salt and Pepper Rub
175 ml Morton kosher salt, about 2 oz
175 ml 16 mesh coarse ground black pepper
Brisket
16330 to 19050 g whole packer beef brisket, USDA Prime
apple cider vinegar, for spritzing, to taste
forklet.co/r/PpUAbzKC?scale=3 · v1
  1. Salt and Pepper Rub Mix the 175 ml Morton kosher salt and 175 ml 16 mesh coarse ground black pepper in a shaker.
  2. Brisket Trim the lean side of the 16330 to 19050 g whole packer beef brisket, USDA Prime: cut away the dry, discoloured edge, the silverskin and loose surface fat, thin the hard seam of fat between the point and the flat, square off the thin end of the flat and round its corners. 20 min to 40 min
  3. Turn it over and trim the fat cap to an even 6.4 mm (¼ in), removing any hard fat that will not render and the loose flap on the side of the point. 15 min to 25 min
  4. Shake the rub evenly over every surface and leave the brisket at room temperature for 1 h while the fire comes up to temperature.
  5. Light the smoker and bring it to a steady 121 °C to 135 °C. On an offset, build a small, clean-burning bed of oak coals in the firebox and add a split whenever the temperature starts to sag. 45 min to 1 h
  6. Put the brisket on the cooker, insert the meat probe horizontally into the thickest part of the flat, close the lid and leave it alone for 3 h while the bark sets. 128 °C
  7. Spray the brisket lightly with apple cider vinegar, for spritzing and repeat every 30 min, keeping the cooker between 121 °C and 135 °C, until the flat reaches 77 °C. This usually takes 5 h to 7 h from the start.
  8. Lift the brisket off, spray it generously one last time and wrap it snugly like a parcel in a large sheet of butcher paper, overlapping two sheets if your roll is narrow. 5 min to 10 min
  9. Return it to the cooker fat side up and cook until the flat reaches 96 °C and is probe tender. Check by pushing an instant read thermometer straight down into the centre of the flat. 3 h to 6 h
  10. Leave the brisket in its paper on the counter for 10 min, then lay a towel in an empty cooler, put in the brisket, cover with another towel and close the lid. Rest for 2 h to 3 h, keeping it above 60 °C.
  11. Unwrap and slice only what you will serve. Cut the flat across the grain into 6.4 mm (¼ in) slices; when you reach the point, turn the brisket a quarter turn and cut the point across its own grain into 9.5 mm (⅜ in) slices. Serve any sauce on the side. 10 min to 15 min
  • 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)
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