Texas-style smoked brisket

The cook, step by step.

1. 1

   Trim and season

   Done

   Trim hard surface fat, leaving a thin, even fat layer. Pat dry. Mix salt and pepper and season all sides. Keep refrigerated until the smoker is ready.

2. 2

   Set up the smoker

   Done

   Establish clean oak smoke and a steady 120°C indirect cooking zone. Place a drip tray underneath. Put a probe in the thickest section, away from fat pockets.

   Internal temperature: 120°C
3. 3

   Build the bark

   Done

   Smoke with the lid closed until the bark is dark and set. Timing varies with thickness and weather; check fuel and pit temperature regularly. Do not judge doneness by time alone.

4. 4

   Finish until tender

   Done

   If the surface is drying, wrap in unwaxed food-safe butcher paper. Continue cooking until the thickest section is around 95°C and a probe slides in easily. This tenderness target is higher than the safe minimum for whole beef.

   Internal temperature: 95°C
5. 5

   Rest, slice and serve

   Done

   Rest for about an hour, maintaining the meat at 60°C or above if holding hot. Slice across the grain. Refrigerate leftovers promptly in shallow containers.

   1h