Nitrate & Nitrite Free Texas-Style Smoked Brisket
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Learn more →Ingredients
12 servings
- 1 whole packer brisket (12–14 lb), fat cap trimmed to ¼ inch
- ¼ cup coarse kosher salt
- ¼ cup coarsely ground black pepper
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
- 4–6 chunks oak wood (or post oak), for smoking
Instructions
- 1
At least 1 hour before smoking (or up to overnight), pat the brisket dry with paper towels. Rub the entire surface with the neutral oil, then coat evenly and generously with the kosher salt and coarsely ground black pepper, pressing the rub firmly into the meat on all sides. If seasoning overnight, place the brisket on a wire rack set over a rimmed baking sheet, uncovered, and refrigerate until ready to smoke.
- 2
Set up your smoker for indirect heat and preheat to 225–250°F (107–121°C). Add the oak wood chunks to the firebox or coal bed. Allow the smoker to reach a steady temperature and produce thin, pale blue smoke before placing the brisket inside — thick white billowing smoke will impart a bitter flavor.
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