The king of BBQ. True Texas brisket needs just salt, pepper, smoke, and time. No shortcuts, no cheating. This is how the pitmasters do it.
Equipment You'll Need
Ingredients
- 1 whole packer brisket (5-6kg)
- 60g coarse black pepper
- 60g kosher salt
- Yellow mustard (optional binder)
- Beef tallow or butter (for wrapping)
Method
Trim brisket: remove hard fat, silver skin, and shape the flat to even thickness. Leave 6mm fat cap.
Apply thin coat of mustard (optional), then coat heavily with 50/50 salt and pepper mix.
Let brisket sit uncovered in fridge overnight to form pellicle.
Set smoker to 110°C with oak or post oak wood.
Place brisket fat-side up (or down, depending on heat source location).
Smoke until bark is set and internal temp reaches 75°C (about 6-8 hours). Spritz hourly with water/apple cider mix.
Wrap tightly in butcher paper when bark is mahogany and brisket has good jiggle.
Continue cooking until probe slides into the flat like butter (around 96°C internal, but go by feel).
Rest in cooler wrapped in towels for 2-4 hours. This step is non-negotiable.
Slice against the grain - thin for flat, thick for point. Serve with white bread and pickles.
Pro Tips
- 💡Start the night before if serving for dinner - brisket takes 12-16 hours total
- 💡The stall (when temp plateaus around 70-75°C) is normal - don't panic
- 💡Butcher paper breathes better than foil, preserving bark while pushing through the stall
- 💡Probe tender is more important than target temperature
- 💡If the flat is done before the point, separate them and continue cooking the point
