Texas-Style Brisket
The classic Texas brisket is seasoned exclusively with salt and black pepper – the so-called 'Dalmatian rub'. The long cooking time at low temperatures creates a deep smoke bark and tender, juicy meat. Resting for at least one hour after smoking is essential.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Remove the brisket from the refrigerator and trim excess fat to about 1 cm. Mix salt and pepper 1:1 and generously rub the meat on all sides. Let rest at room temperature for at least 30 minutes.
Smoking
8-12 hrs.Set the smoker to 110-120 °C and fuel with oak and hickory. Place the brisket fat-side up and smoke until a dark bark has formed and the core temperature reaches approx. 68 °C.
Wrapping
3-5 hrs.Wrap the brisket tightly in two layers of butcher paper and return to the smoker. Continue cooking until the core temperature reaches 93-96 °C and the meat shows no resistance when probed ('butter test').
Resting
1-2 hrs.Let the wrapped brisket rest in a cooler insulated with towels for at least 1 hour. Then slice against the grain into approximately 1 cm thick slices.
Pro Tip
Once the core temperature reaches about 68-70 °C and the bark is nicely dark, wrap the brisket tightly in butcher paper (not aluminum foil) – this preserves the bark and shortens cooking time without a steaming effect.
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