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Meal Instructions
Specimen #0068·SMOKER·Weekend Project

Smoked Texas-Style Beef Brisket

Whole packer beef brisket smoked low and slow at 225°F over oak wood with a coarse salt-and-pepper bark and melt-in-your-mouth fat rendering.

Cook temp
225–250°F
Total time
12.3h
REST
60m
Serves
12
PULL AT
145°F
Ingredients
12 lbs Whole Packer Beef Brisket — Prime grade preferred, untrimmed
1/4 cup Coarse 16-Mesh Black Pepper
1/4 cup Coarse Kosher Salt
2 tbsp Beef Tallow or Butter — for wrap
1 set Pickled Jalapeños & White Bread — for serving
Equipment
Pellet or Offset Smoker
Oak Wood Pellets or Wood Chunks
Peach Butcher Paper
Meat Probe Thermometer
12-Inch Slicing Knife
DirectionsGet to the point
1Trim whole packer brisket fat cap to 1/4-inch; season heavily with equal parts coarse kosher salt and 16-mesh black pepper.
2Smoke fat-side UP at 225°F for 7–8 hours until bark sets dark mahogany and internal temp reaches 165°F.
3Wrap tightly in peach butcher paper with 2 tbsp tallow or butter.
4Return to smoker at 250°F until probe inserts like warm butter (203°F); rest in cooler 1–2 hours before slicing.
Dad pro tip

The ultimate weekend project. Three ironclad rules: 1) Use coarse 16-mesh black pepper, 2) Wrap in butcher paper (not foil) when the bark is set at 165°F, and 3) Rest it wrapped in a towel inside a dry cooler for 2 hours before slicing. It will bend over your finger without breaking.

Kid adjustment

Slice the tender point muscle into tender bite-sized cubes with mild sweet BBQ sauce.

Reheat

Reheat wrapped tightly in foil at 250°F for 20 minutes with 1 tbsp beef broth.

BASIS: Traeger Pellet & Offset Smoker 225°F 12-hour oak smoke test; USDA FSIS beef collagen breakdown (203°F internal probe-tender).580 kcal · 48g protein · 0g carbs · 42g fat
USDA FoodData Central #170208
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