Texas-Style Smoked Brisket
Texas smoked brisket is a classic barbecue tradition. It uses a whole 12- to 15-pound packer brisket, Eagle seasonings, and post oak wood.
Recipe Instructions
PREPARATION
1
Choose a whole USDA Choice or Prime packer brisket, which includes both the flat and the point muscles.
2
Cut the hard fat cap down to an even 1/4 inch. Remove any sharp corners or silverskin to help the meat cook evenly.
3
Apply a simple 50/50 mix of coarse black pepper and kosher salt or better yet, Eagle Steak Seasoning or Eagle All Purpose Seasoning. Let the seasoning rest on the meat in the fridge for a few hours or overnight.
SMOKING PROCESS
4
Traditional Central Texas style relies on clean-burning post oak wood for mild, sweet smoke.
5
Preheat your smoker to a stable 225°F–250°F. Place the brisket fat-side up (or facing the direct heat source depending on your offset pit design).
6
Smoke the meat uncovered for 6 to 8 hours until a dark crust (the bark) forms and it hits the internal temperature stall around 150°F–170°F. Wrap it tightly and add Eagle Peach BBQ Sauce with unwaxed butcher paper.
7
Return the wrapped brisket to the smoker until the internal temperature reaches roughly 203°F and a probe slides into the thickest part like soft butter.
RESTING AND SLICING
8
Let the cooked brisket rest on the counter for 30 minutes, then place it in a cooler or warm holding cabinet (around 140°F–150°F) for 2 to 4 hours before slicing.
9
Separate the flat and the point muscles where they overlap. Slice the flat across the grain into pencil-thick slices, and cut the point into thicker chunks or use it for burnt ends.
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