Slow Smoked Brisket
A proper Texas-style smoked brisket with a bark that shatters and meat so tender it falls apart. This is a weekend project but absolutely worth every hour.
Ingredients
- •4-5kg beef brisket, point-end preferred
- •50g coarse salt
- •50g coarse black pepper
- •2 tbsp garlic powder
- •Oak or hickory wood chunks
- •Apple cider vinegar (for spritzing)
Instructions
- 1
Trim the brisket to leave about 6mm of fat cap. Remove any hard fat deposits.
- 2
Mix salt, pepper, and garlic powder. Coat the brisket generously on all sides.
- 3
Let the brisket rest at room temperature for 1 hour before smoking.
- 4
Set up your smoker at 107°C (225°F) with oak or hickory wood.
- 5
Place brisket fat-side up. Smoke for 6 hours, spritzing with apple cider vinegar every 2 hours.
- 6
When internal temp reaches 74°C, wrap tightly in butcher paper.
- 7
Continue smoking until internal temp reaches 96°C (usually another 4-6 hours).
- 8
Rest the wrapped brisket for at least 2 hours before slicing against the grain.
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