Texas-Style Smoked Brisket with Crispy Bark

Pat brisket completely dry with paper towels

Trim fat cap to uniform 1/4 inch thickness

In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne

Apply dry rub generously to all sides of brisket, pressing to adhere

Let brisket sit at room temperature for 30 min to allow rub to penetrate

Place seasoned brisket in large vacuum-seal bag or extra-large zip-top bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 152°F (67°C)

Submerge sealed bag in water bath, ensuring brisket is fully submerged

Cook for 30 h for perfectly tender, sliceable texture

When cook time is complete, remove brisket from bag

Reserve bag juices for sauce or au jus

Pat brisket completely dry with paper towels

Place on a wire rack and refrigerate uncovered for 30–45 min to firm up

This makes it easier to handle and helps smoke adhere

While brisket chills, prepare smoker or grill for indirect heat at 275°F (135°C)

Add soaked wood chips to smoker or create smoke packet for gas grill

Mix apple cider vinegar and water in a spray bottle for spritzing

Place chilled brisket fat-side up on smoker grate

Smoke for 2–3 h, spritzing with vinegar mixture every 45 min

Brisket is done when bark is dark, crispy, and caramelized

Internal temp should read 152°F or slightly higher

Remove brisket from smoker

Wrap tightly in butcher paper and rest for 30–60 min

The rest allows juices to redistribute throughout the meat

Unwrap and transfer to cutting board

Slice against the grain into 1/4-inch thick slices

Arrange on platter

Serve immediately with white bread, pickles, sliced onions, and BBQ sauce if desired