Southern BBQ
Southern BBQ
Free recipe
Smoked Beef Brisket
A whole packer brisket trimmed and rubbed Texas-style with just salt and pepper, smoked low and slow over post oak. Sliced against the grain for the perfect bite.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Trim the brisket leaving 1/4 inch of fat cap, then coat with a heavy salt and pepper rub.
- Smoke fat side up at 225 degrees F over post oak for 8 hours until the bark sets at 165 degrees F.
- Wrap tightly in butcher paper with tallow, then return to the smoker until probe tender at 203 degrees F.
- Rest the wrapped brisket in a warm cooler for 2 hours before slicing against the grain.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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