Seed Oil Free Texas-Style Smoked Brisket
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Learn more āIngredients
12 servings
- 1 whole packer brisket (12ā14 lb), fat cap trimmed to Ā¼ inch
- Ā¼ cup coarse kosher salt
- Ā¼ cup coarsely ground black pepper
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 4ā6 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 225ā250Ā°F (107ā121Ā°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 ā thick white billowing smoke will impart a bitter flavor.
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