Ingredients
- 1 whole packer brisket (12-16 lb)
- 2 tbsp coarse kosher salt
- 2 tbsp 16-mesh black pepper
- Optional: 1 tsp garlic granules
- Water or beef tallow for spritz/wrap
Pit-Pro Recipe
Texas Style Smoked Brisket
12h low and slow
Build a defined smoke ring with pepper-forward bark and soft pull.
Pitmaster Notes
- Do not chase every temp fluctuation; trendline control matters more.
- If bark softens in wrap, vent briefly then re-wrap to preserve texture.
- Slice only what you serve to retain moisture.
Cook Steps
- 1 Trim hard fat and silver skin, leaving about 1/4 inch cap.
- 2 Season evenly with salt and pepper at least 45 minutes before hitting the pit.
- 3 Run pit steady at 250F with clean smoke until bark sets (about 5-7 hours).
- 4 Spritz lightly as needed and wrap at stall when bark is mahogany and dry-set.
- 5 Cook to probe tenderness in flat and point, usually 200-205F internal.
- 6 Rest wrapped brisket 1-3 hours before slicing against the grain.