Name: Smoked Beef Brisket
Prep time: 45 min
Cook time: 720 min
Total time: 765 min
Yield: 12 servings
Ingredients: 12 lbs Whole Packer Beef Brisket; 0.5 cup Coarse Ground Black Pepper; 0.5 cup Kosher Salt; 2 tbsp Garlic Powder; 0.5 cup Apple Cider Vinegar; 0.5 cup Water

"Savor the deep, smoky flavors and buttery texture of a perfectly rendered Texas-style brisket. This recipe focuses on a classic dry rub and a low-and-slow cooking method to achieve that iconic dark bark and mouth-watering tenderness."

1 Ingredients

Qty	Item
12 lbs 5.4 kg	Whole Packer Beef Brisket
0.5 cup 64 g	Coarse Ground Black Pepper
0.5 cup 120 g	Kosher Salt
2 tbsp 16 g	Garlic Powder
0.5 cup 120 ml	Apple Cider Vinegar
0.5 cup 120 ml	Water

2 Instructions

Step 1. Trim the brisket by removing the hard cold fat and thinning the fat cap to about 1/4 inch thickness across the top.

Step 2. In a small bowl, combine the salt, black pepper, and garlic powder to create your Dalmation rub.

Step 3. Apply the rub generously to all sides of the brisket, pressing it firmly into the meat to ensure it adheres.

Step 4. Preheat your smoker to 225°F (107°C) using hardwood such as oak or hickory for a clean smoke flavor.

Step 5. Place the brisket in the smoker with the fat cap facing the heat source (usually fat-side up in most offset smokers).

Step 6. Smoke the brisket until it reaches an internal temperature of approximately 165°F (74°C), which usually takes 6 to 8 hours.

Step 7. Mix the apple cider vinegar and water in a spray bottle and spritz the meat every hour after the first 3 hours of smoking.

Step 8. Once the internal temperature hits 165°F and a dark crust (bark) has formed, wrap the brisket tightly in peach butcher paper.

Step 9. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) and the meat feels like room-temperature butter when probed.

Step 10. Remove the brisket from the smoker and let it rest in an insulated cooler for at least 2 to 4 hours before slicing against the grain.

·
Patience is key; never rush the cook by increasing the temperature during 'the stall'.
·
Use peach butcher paper instead of foil to maintain a crunchy bark while keeping the meat moist.
·
Always slice against the grain of the meat to ensure every bite is tender.
·
The long rest period is essential for the juices to redistribute and the fats to fully render.

? Frequently Asked Questions

What is the stall in brisket cooking?

The stall occurs when the internal temperature of the meat plateaus around 160-170°F due to evaporative cooling; wrapping the meat helps overcome this.

How long should I rest my brisket?

A minimum of 2 hours is recommended, but 4 hours in a warm cooler will yield even better, more tender results.

Fat side up or fat side down?

This depends on your smoker. You want the fat cap facing the heat source to protect the meat from drying out.

Can I use a different wood for smoking?

Yes, while oak is traditional for Texas BBQ, hickory and pecan offer great flavor, while fruitwoods like apple provide a milder smoke.

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