Texas Stlye Brisket-The One that got me hooked.
This is the one. The method isn't quick, and its one of those things thats simple but not easy. Low heat, patience, and a good bark. Texas technique meets Midwest smoke. Plan your day around it. My method involes transferring to your oven once it hits the dreaded "stall" temperature. This just allows you to push past it with more consistent temperature control. Meat doesn't need more than 5-6 hours of smoke anyway. A few variations from out Texas brethren will not result in a lousy brisket, however. In Texas they use post oak, which we do not have up here in da great north woods. Because of the long smoke required, its best to use a milder smokewood. What I'm really saying is avoid mesquite for this.
Ingredients
- 1 whole packer brisket (12–15 lbs)
- Salt (purists insist, however its better with Lawry's)
- Coarse black pepper, purists say 16 mesh, but really nerds?
- Post oak hickory wood preferred, but apple and peach are wonderful too.
Instructions
- Trim excess fat, leaving about 1/4 inch fat cap.
- Generously season all sides with a 50/50 mix of salt and black pepper.
- Smoke at 225-275°F using oak or hickory (or pellets if you love training wheels) until internal temp reaches 170°F (around 6–7 hours).
- Wrap in butcher paper or foil and continue cooking in your oven at 250 until internal temp reaches 203°F (about 12–14 hours total). Feel is way more important the time or temp, so pull it when a thermometer slides in and out like hot butter
- Rest in cooler or electric roaster on 150 for 1–2 hours before slicing against the grain.