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Smoked Beef Brisket
Low and slow Texas-style smoked brisket with a simple salt and pepper bark. Wrapping the brisket in butcher paper once it hits the stall at 74°C powers it through that stubborn temperature plateau instead of stalling out for hours.
Ingredients
Instructions
Mix salt, pepper and garlic powder. Rub generously all over brisket. Rest 1 hour.
Set up smoker with oak or hickory to 110°C.
Smoke brisket fat-side up for 8–10 hours until internal temperature reaches 90°C.
Wrap in butcher paper at 74°C (the stall) to power through.
Rest wrapped 1 hour before slicing against the grain.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
