Texas Style Smoked Beef Brisket

Trim the brisket: Cold meat is easier to trim. Remove the hard white fat (deckle) and trim the fat cap to a uniform 1/4 inch thickness. Square off the edges for even airflow.

Season: Apply a thin layer of mustard over the entire brisket to act as a binder. Mix the salt and pepper and coat the meat generously on all sides. Let it sit at room temperature for 40 minutes while you prep the smoker.

Fire up the smoker: Preheat your smoker to a steady 225°F (107°C) using post oak wood for the most authentic flavor profile.

The Smoke: Place the brisket in the smoker, fat-side up (or towards the heat source). Insert a meat probe into the thickest part of the flat. Close the lid and maintain temperature.

The Stall and Wrap: When the internal temperature reaches approximately 165°F and the exterior bark is dark and set, wrap the brisket tightly in pink butcher paper.

Finish the cook: Return the wrapped brisket to the smoker. Continue cooking until the internal temperature reaches 203°F and a probe slides into the meat with no resistance, like room-temperature butter.

The Rest: This is critical. Wrap the brisket (still in paper) in a heavy towel and place it in an empty insulated cooler for at least 2 to 4 hours. Slicing too early will cause the juices to run out.

Slice and Serve: Slice against the grain. The flat should be sliced into pencil-thick strips, while the point can be cubed for burnt ends or sliced thick.