BBQ & Grill Free recipe

Texas Smoked Brisket

A 12-hour low-and-slow brisket with a peppery bark and a tender, smoke-pink interior.

Time

720 min

Serves

10

Level

Advanced

Rating

4.9

In the kitchen

Method

Trim brisket and rub with mustard, salt, and pepper.
Smoke at 225F over post oak until 165F internal.
Wrap in butcher paper with tallow and continue until probe-tender at about 203F.
Rest in a cooler at least 1 hour; slice against the grain.

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