Texas-Style Smoked Brisket

Step by stepInstructions

1. Trim the brisket, leaving a 1/4-inch layer of fat. Season generously on all sides with the salt and pepper.
2. Set up your smoker for 225°F (107°C) with oak wood. Place the brisket fat-side up and smoke, spritzing with water or apple juice every hour or so.
3. When the internal temperature stalls around 160°F (71°C), wrap the brisket in butcher paper and continue cooking.
4. Cook until the thickest part of the flat reaches about 200-205°F (93-96°C) and probes like butter, roughly 10-12 hours total.
5. Rest the wrapped brisket in a cooler for at least 1 hour.
6. Slice against the grain and serve with pickles, onions, and white bread.