Central Texas
Texas brisket
Salt, pepper, smoke and a whole day. Texas proves the simplest rub needs the most patience.
540 minTime
69 gProtein each
mildSpice
Make it your way
Grandma's wayBrisket rubbed with salt and pepper, smoked low and slow, served on butcher paper.
The original572kcalsame
69 gproteinsame
2 gfibresame
540minutessame
Central Texas brisket.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Trim hard fat, leaving a 6 mm cap. Rub all over with salt, pepper and garlic and rest 1 hour at room temperature.
- 2Smoke at 120 to 135°C fat side up, or roast in the oven at the same temperature on a rack, for 5 to 6 hours, spritzing with stock every hour.
- 3Wrap tightly in butcher paper or foil with a splash of stock and cook until a probe slides in like butter, about 93 to 95°C, 2 to 3 hours more.
- 4Rest the wrapped brisket in a cool oven or insulated box for at least 1 hour.
- 5Slice against the grain, about the thickness of a pencil, and serve.
Serve it like this
Lay slices on butcher paper with white bread, pickles and raw onion alongside. Sauce optional, and in Texas, often frowned upon.
