Texas Smoked Brisket (Chef-Inspired)
Trim, salt-and-pepper, and slow-smoke a brisket flat over hickory until it pulls apart at 200°F.
Method
Directions
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1
Fully submerge the wood chips in water and soak them for at least one hour. Add ½ cup to the smoker box.
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2
Trim the fat along the entire brisket so there's a 1/4" layer. Season liberally with salt and pepper, and let rest at room temperature for one hour.
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3
Pre-heat one grill burner to 225-250°F. Place the smoker box over the lit burner and wait for smoke to emerge.
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4
Add the brisket to the grate, fat-side down, as far from the lit burner as possible.
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5
Maintain the grill at 225-250°F. Flip and rotate the brisket every 3 hours, for 10-13 hours, or until the meat is tender and the internal temperature reaches 200°F. Add wood chips in ½ cup increments as needed to continue smoking through the cooking process.
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6
Serve with BBQ sauce and your choice of sides.
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