American · Dinner
Texas Smoked Beef Brisket
Beef brisket rubbed with coarse salt and black pepper, smoked low and slow over post oak until a dark bark forms and the fat renders. The interior stays moist and tender with a pink smoke ring. Sliced against the grain and served with pickles, raw onion, and cornbread.
$8
20 minsPrep
720 minsCook
740 minsTotal
HardLevel
Nutrition per serving
760Calories
43.7gProtein
54.5gFat
22.5gCarbs
6.6gSugar
4.2gFiber
2087mgSodium
174mgChol
18.7gSat Fat
520mgPotassium
85mgCalcium
3.2mgIron
1.8mcgVitamin B12
8mgVitamin C
egg-free
protein-rich
low-carb
gluten-free-adaptable
herb-salt
all-time-classics
main-event
Instructions
1
Prep
Pat the brisket dry, trim the fat cap to a quarter inch, then press combined black pepper and kosher salt over all surfaces.
2
Smoke
Set the smoker to 250°F with post oak, place brisket fat side up, and smoke for roughly 8 hours until bark darkens and internal reaches 165°F.
3
Braise
Wrap tightly in butcher paper and return to the 250°F smoker for roughly 4 more hours until internal reaches 203°F and a probe slides freely.
4
Rest
Rest the wrapped brisket off heat for 60 minutes so juices redistribute.
5
Plate
Unwrap and slice against the grain into pencil-thick slices, then serve with the sliced onion, pickles, and cornbread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket, point and flat, fat cap on
- 2 tbsp2 tbsp coarse black pepper
- 4 tsp4 tsp kosher salt
- 11 yellow onion (120g)
- 1212 dill pickle slices (60g)
- 4 slices100g cornbread
