Texas Style Brisket
Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color.
Preheat your smoker to 225°F-250°F.
Using a good boning knife, trim the brisket’s fat cap down to 1/4”. Also, trim any large chunks of hard fat from the edges of the brisket. Season all surfaces with R Butts R Smokin’ R Beef Rub. Rest the brisket until the rub looks wet, at least 10 minutes.
Transfer the brisket to the smoker. Smoke open until a dark bark is formed, 8-9 hours. Remove from the smoker. Wrap in butcher paper and return to the smoker. Continue cooking until an instant-read thermometer inserted into the meat meets very little resistance. It should almost feel like probing room temperature butter. Total cook time will vary, but our 16 lb brisket took almost 14 hours, total.
Rest the brisket at least one hour, wrapped in the paper, before slicing. Slice across the grain.
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- Serving Size
- 4 oz
- per serving
- 0 grams
- 40 grams
- 63 grams
- 220 milligrams