Texas Smoked Beef Brisket
A whole beef brisket is rubbed with salt and pepper, smoked low for hours, and finished with a scatter of red chili flakes.
Brisket rewards patience more than any other cut, since the long cook at low heat is what turns tough connective tissue into something you can pull apart with a fork. A simple crust of coarse salt and pepper lets the smoke do most of the talking. A dusting of red chili flakes over the sliced meat adds a final touch of heat and color.
Ingredients
Method
Tap a number to mark a step doneTrim the brisket so it has an even layer of fat about 1/4 inch thick across the top before seasoning.
Combine the kosher salt, coarse black pepper, garlic powder, and red chili flakes, then coat the brisket evenly on all sides.
Preheat a smoker to 225F and place the brisket fat-side up, then insert a probe thermometer into the thickest part.
Smoke the brisket for 6 hours, spritzing with beef broth every hour after the first two hours to keep the surface moist.
Wrap the brisket tightly in butcher paper once it reaches 165F internally, then return it to the smoker to continue cooking.
Continue smoking until the brisket reaches 203F and probes tender with almost no resistance, which takes about 2 more hours.
Rest the wrapped brisket in a cooler for at least 1 hour before slicing it against the grain into thick pieces.
Slice the brisket, arrange it on butcher paper, and scatter extra red chili flakes over the top before serving.
Kitchen note
Slice only what you plan to serve right away and keep the rest of the brisket whole; it holds its moisture much better unsliced.
