🛒 Ingredients
- Beef brisket (5–7 kg / whole packer brisket)
- Coarse salt (to taste)
- Freshly ground black pepper (2–3 tbsp)
- Garlic powder (1–2 tbsp) (optional but recommended)
- Onion powder (1 tbsp) (optional)
- Mustard (as a binder, optional)
- Wood chips (Oak / Hickory / Mesquite for smoking flavor)
🔥 Preparation (Dry Rub)
- Trim the brisket slightly, leaving about 1/4 inch fat cap.
- Lightly coat the meat with mustard (helps the rub stick, optional).
- Mix salt, black pepper, garlic powder, and onion powder.
- Rub the mixture generously all over the brisket.
- Wrap and refrigerate for 8–12 hours (overnight is best).
🔥 Smoking Process (Low & Slow)
🌡 Temperature
- Set smoker to 225°F (107°C)
🪵 Wood
- Oak or Hickory is best for authentic Texas BBQ flavor.
⏳ Cooking Steps
- Preheat the smoker properly.
- Place brisket in the smoker (fat side up).
- Maintain steady smoke using wood chunks every 1–2 hours.
- Monitor internal temperature throughout cooking.
📉 The “Texas Stall”
- Around 150°F–170°F, the brisket may stop rising in temperature.
- This is normal (called the stall). Don’t panic.
👉 Optional:
- Wrap in butcher paper or foil (called the Texas Crutch) to speed up cooking.
🎯 Final Internal Temperature
- Brisket is done at 200°F–205°F (93°C–96°C)
- It should feel soft like butter when probed.
⏲ Resting (VERY IMPORTANT)
- Wrap and rest the brisket for 1–2 hours
- This keeps it juicy and tender.
🔪 Serving
- Slice against the grain.
- Thin slices for the lean section (flat).
- Thicker slices for the fatty section (point).
🍖 Result
- Smoky bark
- Juicy, tender meat
- Authentic Texas BBQ flavor 🔥