Turmeric Free Texas-Style Smoked Brisket
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!