# Texas Smoked Brisket

> Nothing short of amazing

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/texas-smoked-brisket/

- Cuisine: BBQ
- Course: Main Dish
- Time: prep 30 min, cook 12 hr, total 15 hr 30 min
- Serves: 12

## Ingredients

### For the Brisket

- 12-16 lb whole packer brisket
- 1/4 cup coarse kosher salt
- 1/4 cup coarsely ground black pepper
- 1/4 cup yellow mustard (for slather)

### For Spritzing

- 1 cup brown rice vinegar (or apple cider vinegar)
- Water for spray bottle

### For Smoking

- Oak wood chunks or logs
- Butcher paper for wrapping

## Instructions

1. Trim the brisket: Remove excess fat from the brisket, leaving about 1/8 inch of fat cap. Trim any dried-out or discolored meat. Square up the edges for even cooking.
2. Prepare the rub: Mix coarse kosher salt and coarsely ground black pepper in equal parts to create your Dalmatian rub.
3. Apply slather and rub: Coat the entire brisket with a thin layer of yellow mustard. Generously apply the salt and pepper rub to all surfaces, pressing gently to ensure adhesion.
4. Prepare the smoker: Set up your smoker for indirect cooking at 250-265°F. Add oak wood for clean, thin blue smoke.
5. Smoke the brisket: Place brisket fat-side up in the smoker. Maintain steady temperature and clean smoke throughout the cook.
6. Spritz regularly: After the first 2 hours, spritz the brisket with brown rice vinegar every hour to maintain moisture and prevent the bark from drying out.
7. Monitor for the stall: When internal temperature reaches 160-165°F (usually 6-8 hours), the brisket will stall. This is normal.
8. Wrap in butcher paper: Once the stall begins, wrap the brisket in butcher paper (Texas Crutch method) to push through the stall while maintaining bark texture.
9. Continue cooking: Return wrapped brisket to smoker and cook until internal temperature reaches 202-205°F in the thickest part of the flat.
10. Rest properly: Remove from smoker and rest the brisket for 2-4 hours in a warm holding environment (150°F sous vide bath or cooler with towels).
11. Slice and serve: Slice against the grain, separating the flat and point. Serve immediately on butcher paper.

## Notes

#### RECIPE TIPS

- Use a reliable digital thermometer with probe capabilities

- Don't rush the process - brisket is done when it's done, not when the clock says

- The probe should slide through like butter when properly cooked

- Save the point for burnt ends if desired

- Oak is traditional, but hickory or pecan work well too

- Plan for 1-1.5 hours per pound as a rough guide

#### SERVING SUGGESTIONS

- Serve on butcher paper with pickles and white onion

- Pair with classic sides like coleslaw, baked beans, and cornbread

- Offer barbecue sauce on the side (though purists prefer it naked)

- Include jalapeños and white bread for authentic Texas service

- Accompany with cold beer or sweet tea

- Save the drippings for incredible jus or gravy

#### VARIATIONS

- Add garlic powder or onion powder to the rub for extra flavor

- Try different wood combinations like oak and cherry

- Experiment with different vinegars for spritzing

- Make burnt ends from the point for an extra treat

- Use different mustards for the slather (Dijon, whole grain)

- Apply a coffee-based rub for deeper flavor complexity

#### STORAGE

- Wrap leftover brisket tightly in butcher paper or foil

- Refrigerate for up to 4 days or freeze for up to 3 months

- Reheat gently in low oven (250°F) wrapped in foil with a splash of beef broth

- Vacuum seal portions for longer freezer storage

- Use leftovers for sandwiches, tacos, or hash

- Save any drippings separately for reheating liquid

## Nutrition per serving

- Calories: 1013
- Carbohydrates: 4 g
- Protein: 74 g
- Fat: 76 g
- Saturated fat: 30 g
- Fiber: 1 g
- Sugar: 0 g
- Sodium: 2192 mg