Texas Smoked Brisket, 32 servings
-
Salt and Pepper Rub · Step 1 of 1
Mix the ≈ 130 g Morton kosher salt and ≈ 55 g 16 mesh coarse ground black pepper in a shaker.
-
Brisket · Step 1 of 10
Trim the lean side of the 10890 to 12700 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.
smooth, rounded edges with nothing thin or flappy left to burn
-
Brisket · Step 2 of 10
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.
-
Brisket · Step 3 of 10
Shake the rub evenly over every surface and leave the brisket at room temperature for 1 h while the fire comes up to temperature.
an even, speckled coat with the meat still visible through it
-
Brisket · Step 4 of 10
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.
thin, clear blue smoke from the stack, never thick white smoke
128 °C
-
Brisket · Step 5 of 10
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.
the surface is dark and dry and the rub no longer smears when touched
128 °C
-
Brisket · Step 6 of 10
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.
a deep mahogany to black bark
the internal temperature has climbed past the stall to 170 F
77 °C
-
Brisket · Step 7 of 10
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.
-
Brisket · Step 8 of 10
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.
the probe slides in and out like it is going into soft butter
96 °C
-
Brisket · Step 9 of 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.
60 °C
-
Brisket · Step 10 of 10
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.
a slice of flat bends over your finger without breaking apart