Description
A properly prepared Texas brisket is incredibly tender and delicious with a wonderful bark. If you are wondering what to do with your brisket, try this BBQ brisket recipe – it’s the only one you’ll never need!
Ingredients
Units
Scale
- 10 – 12 lbs Brisket ((trimmed))
- 1/2 cup Kosher salt
- 1/2 cup black pepper
Instructions
- Trim the extra fat of the brisket while it's still cold.
- Mix the salt and pepper in a small bowl (you can also use your favorite dry rub if preferred).
- Rub your brisket with the dry ingredients ensuring it adheres to the meat.
- Preheat the grill or smoker to 250°F and place a probe thermometer on the brisket flat.
- Place your brisket in the smoker, keeping an eye on the internal temperature.
- Wait for the stall (the point where the temperature stops rising): when the thermometer shows 165°F and the bark forms, remove the brisket from the heat.
- Foil the brisket and wrap it (use aluminum foil or butcher paper).
- Return the brisket to the heat. Let the brisket continue cooking until it reaches between 200°F and 205°F. When it does, remove it from the heat source.
- Don't unwrap immediately. Let the brisket rest in a cooler until the internal temperature reaches 145°F (this takes between 1 and 2 hours).
- Slice brisket once it reaches the proper temperature. It’s important to note that slicing brisket must always be done against the grain.
- Serve your perfect fat brisket with your favorite side dishes!
- Prep Time: 30 minutes
- Cook Time: 14 hours