Texas Style Brisket with Simple Salt and Pepper Rub
Introduction
Texas style brisket keeps it simple and lets the beef and the smoke do the talking. A coarse salt and pepper rub, the classic Dalmatian rub, forms a deep, peppery bark over a long, low smoke that turns a tough packer brisket into tender, juicy barbecue. It takes patience, but the payoff is sliceable flat and rich, melting point.
Start with a whole grass fed brisket packer. Trim, season simply, smoke low and slow, then wrap and rest.
Ingredients
For 10 servings
- 5-7kgwhole packer briskettrimmed
- 1 cupcoarse salt
- 1 cupcoarse black pepper16 mesh
- 2 tbspyellow mustardas a binder
- 1/4 cupgranulated garlicoptional
- 1 tbspcelery seedground, optional
- post oak, hickory, or pecan woodfor smoking
Utensils
7 items to gather · Tap to tick off
- Smoker
- Wood chunks
- Meat probe or thermometer
- Butcher paper
- Spray bottle
- Dry esky or cooler
- Sharp slicing knife
Cooking Steps
Trim
Trim the brisket fat to about 6mm and remove silver skin and hard fat. Pat dry.
Apply the rub
Coat the brisket lightly with mustard, then season generously all over with an even mix of the coarse salt and pepper, plus the optional garlic and celery seed.
Dry brine
For the best bark, refrigerate uncovered for 12 to 24 hours to let the salt penetrate.
Smoke
Preheat the smoker to 110 to 130°C. Smoke the brisket fat side towards the heat for 6 to 8 hours until a dark bark forms, spritzing with a 50/50 water and apple cider vinegar mix each hour if it dries.
Wrap
Wrap tightly in butcher paper and return to the smoker. Continue until the internal temperature reaches 95 to 98°C and a probe slides in like soft butter.
Rest
Rest the wrapped brisket in an esky or turned off oven for 1 to 2 hours, until it settles to around 65 to 70°C.
Slice
Slice the flat against the grain into pencil thick strips and cut the point thicker, or cube it for burnt ends.
Nutrition
Per Serving
Recipe serves 10Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is a Texas style brisket rub? +
The classic Texas rub is the Dalmatian rub, equal parts coarse salt and coarse black pepper, sometimes with a little garlic. It keeps the focus on the beef and the smoke rather than sweet or complex spices, and the coarse grind builds the thick, peppery bark that defines Texas brisket.
What temperature do you smoke brisket at? +
Smoke brisket low and slow at 110 to 130°C. Low heat gives the collagen time to break down into gelatine without drying the meat, while clean, thin blue smoke builds the bark and flavour. Avoid heavy white smoke, which leaves a bitter, acrid taste.
How long does it take to smoke a brisket? +
A whole packer brisket takes around 10 to 16 hours at 110 to 130°C, plus a long rest. Time varies with the cut, smoker, and weather, so cook to an internal 95 to 98°C and probe tenderness rather than the clock. Allow a generous buffer, since brisket holds well while it rests.
Why wrap brisket in butcher paper? +
Wrapping in butcher paper, the Texas crutch, helps push the brisket through the stall and keeps it moist while still letting the bark breathe, so it stays firmer than with foil. Wrap once the bark is set and deep brown, then finish to tender.
How do you rest a brisket? +
Rest the wrapped brisket in a dry esky or turned off oven for 1 to 2 hours, until it settles to around 65 to 70°C. The long rest lets the juices redistribute so the slices stay moist. Slicing straight off the smoker spills the juices and leaves the brisket noticeably drier.
