Texas-Style Smoked Brisket
Salt-and-pepper brisket smoked low and slow over post oak until probe-tender.
In the kitchen
Method
1
Trim the fat cap to a quarter inch and apply the salt-pepper-garlic rub.
2
Smoke at 225F, spritzing each hour, until the bark is set (about 6 hours).
3
Wrap in butcher paper and continue until probe-tender at 203F.
4
Rest in a cooler at least 1 hour before slicing across the grain.