Sawyer Family Texas-Style Smoked Brisket
A fun meal to start Friday morning so it'll be all set to have during your movie night.
Equipment
- Smoker/Grill
Ingredients
- 1 12lb Whole Brisket
- 1 tbsp kosher salt
- 4 tbsp coarse ground black pepper
- 1 tsp garlic powder
- 1 tsp ancho chili powder
- 1 tsp smoked paprika
Instructions
- Trim the brisket of excess fat, leaving about 1/4" of the fat cap on the bottom for insulation.
- Mix the rub together and sprinkle on top of the brisket. Allow it to dry brine overnight.
- Load smoker with charcoal and wood of choice and prep it for indirect heat and bring the temp to around 300° F.
- Put the brisket on with the fat cap on the bottom. Smoke until the internal temperature is 200° F and then start testing it with a probe. If the probe doesn't slide in like a knife into warm butter, leave it on for a bit and check again.
- Once the brisket is probe tender, remove from the smoker and let it rest for 1-2 hours. If you need to hold it, let it cool to 175° and then wrap it in butcher paper, foil and stick it into a cooler lined with towels. It'll keep for several hours in there and stay nice and hot.
- When you are ready to eat, use your knife and cut the brisket across the grain in thin slices.