Smoke Chops Texas Brisket

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Experience the heart of Texas barbecue with the Smoke Chops Texas Brisket, a true masterpiece for any pitmaster. This recipe transforms a full beef brisket into a melt-in-your-mouth delight, featuring a simple yet robust rub of kosher salt, coarse black pepper, and garlic powder. Smoked low and slow at 250°F, the brisket is carefully monitored to reach an internal temperature of 165°F before being wrapped in butcher paper to lock in juices, then smoked further to a perfect 202°F. After a rest of at least 60 minutes, this brisket is sliced to showcase its tender flat and flavorful point, making it an ideal centerpiece for any gathering. Fire up your smoker and savor the authentic taste of Texas tradition!

Category: Proteins

Ingredients

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Full Beef Brisket
3 Tablespoon Kosher Salt
3 Tablespoon Course Black Pepper
2 Tablespoon Garlic Powder

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Instructions

1. Create rub by mixing Salt, Pepper and Garlic Powder

2. Trim fat from brisket to ¼”

3. Cover brisket with rub.

4. Smoke at 250° to internal temperature 165°

5. Wrap in butcher paper

6. Continue smoke at 250° to internal temperature 202°

7. Let wrapped meat rest for at least 60 minutes (If it’s not time to eat yet, wrap in towels inside a cooler until dinner)

8. Slice and serve

Cutting the brisket:

1. Cut the flat position in ¼” slices up to the break where the point begins.

2. Cut the point in two, then cut in ½” slices

Author: Smoke Chops