Texas-Style Smoked Brisket

Ingredients

• 12 lb whole packer brisket
• 1/4 cup coarse kosher salt
• 1/4 cup coarse black pepper
• Post oak or hickory wood
• Butcher paper

Method

1. Trim the fat cap to 1/4 inch. Coat with salt and pepper and rest 1 hour.
2. Smoke at 250°F fat-side up until the bark sets and internal temp hits about 165°F, around 6 hours.
3. Wrap in butcher paper and continue until probe-tender at 200 to 205°F.
4. Rest wrapped in a cooler for at least 1 hour. Slice against the grain.