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Texas BBQ Brisket
Slow-smoked beef brisket rubbed with nothing more than salt and pepper — the king of Texas barbecue. Wrapping the brisket in butcher paper once its bark has set at around 70°C internal is what pushes it through the stall to fall-apart tenderness without turning soggy.
Ingredients
Instructions
Trim brisket to leave a 1cm fat cap.
Mix pepper, salt, garlic and onion powder into rub.
Coat brisket all over with rub, refrigerate overnight.
Roast fat-side up at 120C for 8-10 hours until internal temp reaches 95C.
Wrap tightly in butcher paper or foil when crust is set, around 70C internal.
Continue cooking until probe tender.
Rest wrapped for 1-2 hours before slicing.
Slice against the grain and serve with pickles, onion and white bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
