Texas-Style Smoked Beef Brisket

Bbq · 720 min · Beef · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 12 lb whole packer beef brisket
• 1/4 cup coarse kosher salt
• 1/4 cup coarse ground black pepper
• 1 tbsp granulated garlic
• 6 chunks post oak wood chunks
• 2 tbsp beef tallow
• 1 tbsp yellow mustard

Method

1. Trim the brisket, leaving about 1/4 inch of fat cap and squaring off thin edges. Rub lightly with yellow mustard as a binder.
2. Combine equal parts salt and pepper with the granulated garlic and coat the brisket evenly on all sides.
3. Set the smoker to 250°F with post oak chunks and place the brisket fat-side up. Smoke until the internal temperature reaches 165°F, about 6 hours.
4. Wrap tightly in butcher paper with a smear of tallow and return to the smoker.
5. Continue smoking until the internal temperature reaches 203°F in the flat and the probe slides in with no resistance, about 4 to 5 more hours.
6. Rest the wrapped brisket in a dry cooler for at least 1 hour, then slice the flat against the grain into pencil-width slices and cube the point.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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