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Beef Brisket BBQ
Texas-style smoked beef brisket with a simple salt and pepper rub. Trimming the fat cap down to an even 6mm before it hits the smoker lets the fat render properly over the long cook instead of insulating the meat with a thick, chewy layer.
Ingredients
Instructions
Trim brisket to 6mm fat cap.
Rub generously all over with salt, pepper and garlic powder.
Smoke at 120°C for 10–12 hours (or oven at 120°C with wood chips in foil).
Wrap in butcher paper at 165°C internal. Continue to 95°C internal.
Rest wrapped 2–4 hours.
Slice against the grain. Serve with BBQ sauce and pickles.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
