About this recipe

A classic Texas-style smoked brisket with a simple salt-and-pepper bark, tender smoke ring, and juicy, pull-apart slices. This approachable, well-tested method walks you through trimming, seasoning, smoking low-and-slow, and the all-important rest — delivering a backyard brisket that rivals your favorite BBQ joint every single time.

Instructions

1. 1

   Place the packer brisket USDA choice or prime, untrimmed, with both flat and point intact fat-side up on a large cutting board. Using a sharp boning or chef's knife, trim the fat cap down to about 1/4 inch thick — enough to protect the meat during the long cook without being overly greasy. Remove any hard, waxy fat deposits (especially on the underside near the point), as they won't render. Round off any sharp, thin edges of the flat that would burn during the cook. Pat the packer brisket USDA choice or prime, untrimmed, with both flat and point intact dry with paper towels.

2. 2

   In a small bowl, combine the kosher salt, cracked black pepper, and garlic powder (if using). Mix well. Season the packer brisket USDA choice or prime, untrimmed, with both flat and point intact generously on all sides, pressing the rub firmly into the meat so it adheres. Don't be shy — a large packer brisket USDA choice or prime, untrimmed, with both flat and point intact needs a bold hand with seasoning to develop a proper bark. For best results, place the seasoned packer brisket USDA choice or prime, untrimmed, with both flat and point intact on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, or overnight.

3. 3

   Fire up your smoker and bring it to a stable temperature of ![225°F]. Add your oak or post oak wood chunks or hickory, chunks preferred over chips for long cooks — oak is the classic Texas choice. Allow the smoker to come to temperature and produce clean, thin blue smoke (not thick white billowing smoke, which will make the meat bitter). Fill the water pan if your smoker has one. Mix the beef broth, apple cider vinegar, and water together in a spray bottle for spritzing.

4. 4

   Place the packer brisket USDA choice or prime, untrimmed, with both flat and point intact fat-side up directly on the smoker grates. Insert a leave-in meat thermometer probe into the thickest part of the flat (the leaner end), avoiding fat pockets. Close the lid and do not open it for the first 3 hours. Maintain a steady ![225–250°F] throughout the cook. After the first 3 hours, begin spritzing the packer brisket USDA choice or prime, untrimmed, with both flat and point intact every 45–60 minutes to keep the surface moist and help build bark.

5. 5

   Continue smoking until the packer brisket USDA choice or prime, untrimmed, with both flat and point intact reaches an internal temperature of %[165–170°F] in the flat. This typically takes 6–8 hours total depending on your smoker and the size of the packer brisket USDA choice or prime, untrimmed, with both flat and point intact. At this point the bark should be dark mahogany and well-set. This is when you'll wrap.

6. 6

   Tear off two large sheets of uncoated butcher paper (preferred) or heavy-duty aluminum foil. Remove the packer brisket USDA choice or prime, untrimmed, with both flat and point intact from the smoker and wrap it tightly, sealing all edges. Butcher paper allows some steam to escape and preserves the bark better than foil. Return the wrapped packer brisket USDA choice or prime, untrimmed, with both flat and point intact to the smoker and continue cooking until the internal temperature reaches %[200–205°F] and a probe or skewer slides into the thickest part of the flat with zero resistance — like pushing into warm butter. This is more important than any specific temperature.

7. 7

   Remove the wrapped packer brisket USDA choice or prime, untrimmed, with both flat and point intact from the smoker and place it in an empty bucket (no ice). Close the lid and let it rest for a minimum of 1 hour — 2 hours is better, and up to 4 hours is perfectly fine. The rest allows the juices to redistribute and the collagen to fully set into gelatin, which is what gives packer brisket USDA choice or prime, untrimmed, with both flat and point intact its silky, tender texture. Do not skip or shorten this step.

8. 8

   Unwrap the packer brisket USDA choice or prime, untrimmed, with both flat and point intact over a cutting board to catch the juices. Separate the flat from the point by cutting along the fat seam between them. Slice the flat against the grain into pencil-thick slices (about 1/4 inch). Rotate the point 90° and slice it against its grain as well — the point is fattier and can be sliced slightly thicker. Drizzle any collected juices over the slices and serve immediately.