Texas-Style Smoked Brisket

A premium cut of beef undergoes a long and meticulous smoking process to achieve a buttery, melt-in-your-mouth texture infused with the deep aromas of oak or hickory. This extraordinary dish balances infinite tenderness with an intense beefy flavor, making it the perfect centerpiece for festive gatherings or an elegant dinner that leaves a lasting impression.

Prep: 60 min
Servings: 10
Difficulty: Advanced

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Instructions

Servings:10

1Place the brisket on a rimmed tray.
2Mix coarse salt and ground pepper in a small bowl and sprinkle over the meat.
3Place at room temperature for an hour.
4If using a gas grill, soak the wood chips in water for at least 30 minutes.
5Light one burner on medium heat and place the smoker box on it with the soaked wood chips.
6Adjust the heat to maintain a temperature of 107-121°C.
7Place the brisket, fatty side up, on the grill over indirect heat, cover and smoke for 10-12 hours, checking the wood chips every 45 minutes.
8If using a charcoal grill, fill a charcoal enclosure with charcoal, light and pour to one side of the grill.
9Place wooden blocks near the coals and smoke the brisket, adjusting the vents to maintain the temperature.
10When the brisket reaches an internal temperature of 90-93°C, remove from the grill and let rest for at least 30 minutes before cutting.

Ingredients

1 whole beef brisket (10-12 lbs), fat trimmed to 1/4 inch
1/3 cup coarse salt
1/3 cup freshly ground black pepper
Classic coleslaw, potato salad, and pinto beans (for serving; optional)
Charcoal or gas grill or smoker and drip pan
Smoker box (if using gas grill)
Charcoal chimney (if using charcoal grill or smoker)
2 (20 lbs) bags of hardwood charcoal (may have leftovers; if using charcoal grill or smoker)

Nutrition

Calories: 50
Protein: 0.9g
Carbs: 3.5g

Chef tips

For added flavor, marinate the brisket overnight. If you don't have a smoker box, use aluminum foil to create a pouch for the wood chips.

Culinary reasoning

A premium cut of beef undergoes a long and meticulous smoking process to achieve a buttery, melt-in-your-mouth texture infused with the deep aromas of oak or hickory. This extraordinary dish balances infinite tenderness with an intense beefy flavor, making it the perfect centerpiece for festive gatherings or an elegant dinner that leaves a lasting impression.

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8-12 (2-3 inch) chunks of untreated hardwood, preferably hickory or oak (if using charcoal grill or smoker) or 8 cups of coarse wood chips, preferably hickory or oak, divided (if using gas grill)

Grill thermometer or analog (recommended even if your grill has one)

Nutrition

Calories: 50
Protein: 0.9g
Carbs: 3.5g

Chef tips

For added flavor, marinate the brisket overnight. If you don't have a smoker box, use aluminum foil to create a pouch for the wood chips.