🔥 Instructions
Trim the brisket Leave about ¼” fat cap. Remove silver skin and excess fat for even cooking.
Season simply Mix salt and pepper. Coat brisket generously on all sides. Let rest at room temp while smoker heats.
Preheat smoker Set to 225°F (107°C) using post oak or hickory. Stabilize temp before placing brisket inside.
Smoke low & slow Place brisket fat side up. Smoke undisturbed for 4–6 hours until bark forms and internal temp hits ~165°F.
Wrap at the stall Wrap tightly in butcher paper or foil. Return to smoker and continue until internal temp reaches 200–203°F.
Rest properly Let brisket rest (still wrapped) in a cooler or warm oven for 1–2 hours. This step is key for juicy slices.
Slice & serve Cut against the grain. Use the flat for lean slices and the point for juicy burnt ends.
This method from Texas Steak is all about honoring the meat—no fancy rubs or sauces, just salt, pepper, smoke, and time.
Want tips on trimming, choosing wood, or pairing sides like jalapeño cornbread or vinegar slaw? I’ve got you covered.
