Ingredients
- •1 whole packer brisket (12–15 lbs, untrimmed)
- •¼ cup coarse black pepper
- •¼ cup kosher salt
- •2 tbsp garlic powder
- •1 tbsp onion powder
- •1 tbsp paprika
- •Wood chunks for smoking (oak or hickory)
- •For serving: BBQ sauce, sliced white bread, pickles, onions
Instructions
1
Trim brisket, leaving 1/4-inch fat cap
2
Mix black pepper, salt, garlic powder, onion powder, and paprika
3
Rub brisket heavily with dry rub on all sides
4
Wrap tightly and refrigerate 2–12 h
5
Vacuum seal brisket (may need to cut in half for bag size)
6
Sous vide at 155°F (68°C) for 36 h
7
Remove from bag and pat dry
8
Prepare smoker or grill for 225°–250°F with wood chunks
9
Place brisket fat-side up on smoker
10
Smoke for 2–4 h until deep bark forms
11
Internal temp should reach 195°–203°F (bark forms on outside)
12
Wrap in butcher paper if bark gets too dark
13
Rest wrapped for 1 h
14
Slice against the grain (1/4-inch thick for flat, 1/2-inch for point)
15
Serve with BBQ sauce, white bread, pickles, and onions
Notes
- •This is authentic Texas-style brisket
- •The bark should be dark and peppery
- •Point is fattier and great for burnt ends
- •Flat is leaner and perfect for slicing
- •Use oak or hickory for traditional Texas smoke
Nutrition information
Calories
580 cal
Protein
42g
Fat
44g
Carbs
2g
Tags
texasbbqsmokedcompetitionbrisket