Mains
Texas Smoked Brisket
Course
Mains
Serving Size
8
Prep Time
30 min
30 mins or less
Cooking Time
600 min
1 hour 30 mins or less
Ingredients
- 1 whole packer brisket (5 to 6kg)
- 3 tbsp coarse black pepper
- 3 tbsp kosher salt
- 1 tbsp garlic powder
- Oak or post oak wood chunks
Preparation
- Trim the brisket, leaving about 1cm of fat cap.
- Rub generously with the salt, pepper and garlic powder.
- Smoke at 110C until the internal temperature reaches 75C.
- Wrap in butcher paper and continue smoking until it reaches 96C and probes like butter.
- Rest wrapped for at least one hour, then slice against the grain.