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Texas Brisket Recipe


  • 1 Whole Brisket 17lbs before trimming
  • ¼ cup Kosher Salt
  • ¼ cup Corse Ground Black Pepper


  1. Trim fat to ¼” on brisket
  2. Mix Salt and Pepper together in a shaker bottle or dredge
  3. Season all sides of brisket with Salt/Pepper mixture
  4. Prepare smoker for indirect heat 250⁰.
  5. Place brisket on smoker and add pecan wood chunks to fire
  6. Smoke for 5 hours maintaining constant temperature and adding pecan wood as needed
  7. Wrap brisket in double layer of butcher paper and return to smoker
  8. Insert probe thermometer into middle of flat section and continue to cook until internal temperature reaches 200⁰
  9. Remove brisket from smoker and rest in a dry cooler (no ice) for 2 hours
  10. Separate the flat and point, slice the flat against the grain into ¼” slices. Cut the point in half and slice it against the grain. The edges can be cubed into burnt ends.
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