American (Texas BBQ) · Members recipe
Texas-Style Smoked Brisket
Nothing but coarse salt and black pepper on a whole packer brisket, then a long, patient smoke over oak until the bark turns nearly black and the flat jiggles when poked. Wrapping in butcher paper through the stall and a long rest make the slices drip with rendered fat.
- Prep
- 45 min
- Cook
- 13 hr
- Total
- 13 hr 45 min
- Serves
- 16
- Level
- Hard
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