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.
Total time
740 min
Prep
20 min
Cook
720 min
Difficulty
hard
Cuisine
American
gluten-free
Ingredients
3kgbeef brisket, flat and point
3 tbspcoarse sea salt
3 tbspcoarsely ground black pepper
1 tbspgarlic powder
BBQ sauceto serve
Instructions
1
Trim brisket to 6mm fat cap.
2
Rub generously all over with salt, pepper and garlic powder.
3
Smoke at 120°C for 10–12 hours (or oven at 120°C with wood chips in foil).
4
Wrap in butcher paper at 165°C internal. Continue to 95°C internal.
5
Rest wrapped 2–4 hours.
6
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.
Calories
1896
Protein
187.8g
Fat
127.5g
Carbs
1.3g
Fiber
0.2g
Sodium
4749mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.