We made this in my new smoker for Christmas dinner. It does involve some prep the day before hand. I followed the instructions on how to get authentic bark( at the end of the recipe and it WORKED) We cooked it all night---ah hour per pound and I had a 13 pound brisket. See what we did in BOLD. My sister, Karen said that this was better than Rudy's brisket! It was so very good.
1 beef brisket, about 10 pounds fat trimmed
1/2 cup kosher salt
1/2 cup coarsely ground pepper
1 tablespoon granulated garlic
Barbecue sauce for serving
1. Remove the brisket from the refrigerator at least 1 hour before cooking. Season generously all over with salt and pepper, packing the coating on well. Sprinkle with garlic, if using, then gently rub over seasoning.
2. Prepare a smoker or a charcoal or gas grill for smoking over low heat. The grill temperature should be 225 to 250˚F (107 to 120˚C). If using charcoal, bank lit coals on either side of grill bed, leaving a strip in the center without heat. Place a drip pan in the center strip and fill with water. Add 1 to 2 cups soaked wood chips to the fire just before grilling. (Keep remaining chips in water until ready to use.) If using gas, fill smoker box with about 1/2 cup chips, then preheat grill. The wood chips should begin to smolder and release a steady stream of smoke. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones. Turn off one or more of the burners to create an indirect-heat zone. Brush and oil grill grate.
3. Place the brisket on the grill, fatty side up, as far away from the fire as possible. Cover and cook 4 to 6 hours, or until an instant-read thermometer inserted into the thickest part of the meat registers 150 to 170˚F (66 to 77˚C). Check the wood chips every 30 to 45 minutes, adding more chips by the 1/2 cup to keep smoke levels constant. If using charcoal, add lit coals every few hours to maintain heat level. We put this on at 10:30 p.m. and I added more wood chips at 3:30 am We wrapped the brisket at 7:00 in foil.
4. Remove the brisket from the heat and wrap it in aluminum foil. Return to the smoker or grill or place in a 250˚F (120˚C) oven an additional 4 to 6 hours. The brisket is ready when fork tender and an instant-read thermometer registers 195 to 205˚F (91 to 96˚C), 8 to 12 hours total. Beth did this on 1/2 of the brisket and we decided next time we WILL do this. Made for tender, juicy brisket.
5. Transfer the brisket to a cutting board and remove the foil. Let rest at least 30 minutes. Thinly slice across the grain, arrange slices on a platter, and serve at once. Serve with BBQ sauce, whether warm or at room temperature. We let the brisket rest, wrapped in foil and a towel in a cooler from 10am until noon.
How to Get Authentic Texas Brisket Bark
If you like a nice crusty “bark” on a finished brisket, here’s how to get it: After seasoning the brisket with salt and pepper, don’t pop it on the grill just yet. Place it on a wire rack situated on a rimmed baking sheet, cover loosely, and refrigerate for at least 8 hours (or up to 36 hours). The seasoned coating will dry slightly, leaving a nice crisp exterior on the brisket.