It’s finally time to put Texas in your brisket. This is a simple process:
Mix ¼ cup Kosher salt and ¼ cup of the coarse black pepper in a shaker. Coat the entire outside of the brisket.
Be generous! Let the seasoned brisket rest while your pit is brought to temperature.
The slow-cooked Texas brisket is going to take several hours.
Be prepared to maintain an even temperature of 250 degrees.
Some of the modern smokers have digital thermostats and digital temperature controls.
It is always best to use a good old-fashioned meat thermometer to ensure you know exactly what the temperature of the meat is at all times.
When you are sure your temperature is stabilized, place the brisket, fat side up, on the grate and close the lid.
The traditional Texas Style Smoked Brisket uses post oak, however, Pecan or other wood also works fine.
Simply add a little wood to the fire periodically to keep the smoker at a steady 250 degrees.
No need to open the lid! Have a cooler of cold drinks by your side and be prepared to wait about 5 hours.
In approximately 5 hours at 250 degrees, the outside of the brisket will begin to turn dark.
This is perfect. It’s time for the wrap.
Tear 2 large strips of butcher paper and lay them across a table on top of one another.
Remove the brisket from the grill, and place the meat in the middle of the top strip.
Wrap tightly. Flip the brisket and repeat the process with the second strip, tucking the sides in tightly.
Remember which is the top fatty side.
Place the brisket back on the grill, fat side up!
By now, your mouth should be watering, and your stomach growling, but you still have a little more work to do.
Temperature monitoring is important to stick a probe into the thickest part of the brisket, right through the paper, but don’t go too deep.
The probe should be in the middle of the meat.
Monitor closely for another 3 to 4 hours, and when the temperature rises to 200 degrees, your smoked brisket is done!
The meat should be tender and juicy and there should be no resistance when you stick it with the probe.
While you might want to pull the plates out right away and present yourself with the title of “Pit Master”, there is one more important step in this process.
You need to place the brisket in a dry cooler, close the lid, and let it rest for at least 2 hours before slicing.
The resting process stops the brisket from cooking further and allows it to reabsorb the moisture which gives it its juiciness. Don’t skip the 2-hour wait!
To slice the brisket like a pit master, first, locate the point and flat and separate into two pieces.
Slice the flat into ¼ inch pieces. Next, split the point down the middle, against the grain.
You can cut the point into slices and cube the outer edges which may have some burnt ends.
Now, you are finally ready to enjoy your Smoked Texas Style Brisket. Serve and be ready for all the compliments on your first smoked brisket achievement!