Brisket - Texas Style

Ingredients

• Kosher Salt
• Course Black Pepper
• Packer Brisket
• Apple Cider Vinegar

Instructions

1. Create rub by mixing salt and pepper 1 to 1 by weight or 1 to 4 by volume
2. Trim brisket to ready for smoke. Tons of videos online showing the process
3. Season the brisket with the rub as evenly as possible. Don't forget the sides
4. 1 hour before smoking, take brisket out of fridge to come up to temp. Start fire
5. Put in smoker anywhere from 225f to 275f. Better to start off lower temp
6. Smoke untouched for at least 3 to 4 hours and then spray with apple cider vinegar every 30-40 minutes to moisten.
7. The bark should set around the 8 hour mark. Temperature should be above 165, which is past "the stall". If it's not, keep it in there until it is. If you remove it too early, the stall is going to last even longer and extend the cook
8. Spray butcher paper with ACV and liberally spread beef tallow over a sheet of butcher paper.
9. Place brisket meat side down onto the tallow.
10. Wrap brisket in the butcher paper as tight as possible
11. Put back on smoker until brisket is between 200 and 210. Sometimes it's a feel thing and not an exact temperature.
12. Take brisket out of smoker and let rest on counter for at least a half hour.
13. Throw into a cooler wrapped with towels for up to 4 hours. Resting is important.
14. Slice and serve anywhere after at least a 2 hour rest.
15. You can hold the brisket at 160 in your oven for many many hours.

Cook notes

Preferably trim and season brisket the night before smoking to allow the rub to stick more without needing a binder.