Texas-Style Barbecued Beef Brisket
Ingredients: full-size beef brisket, ground black pepper, kosher salt · 570 min cook time · 550kcal · $75.00
Ingredients
12pounds full-size beef brisket, 0.25cup ground black pepper, 0.25cup kosher salt
Instructions
1. Trim excess fat from the brisket, leaving a quarter to a half inch of fat all over, and remove the thick fat pocket beneath the point.
2. Mix equal parts of ground black pepper and kosher salt to make a dalmatian rub, then season the brisket evenly on all sides.
3. Transfer the seasoned brisket to a sheet tray, cover loosely with plastic wrap, and let it rest overnight in the refrigerator for 12 to 24 hours.
4. Set up a charcoal snake in the grill using 116 briquettes in two shingled rows, leaving an eight-inch gap.
5. Place a 13 by 9 inch disposable aluminum pan filled with six cups of water in the center of the grill, and add five wood chunks for smoke.
6. Light ten briquettes and pour them over the head of the snake to start the fire.
7. Place the brisket on the grill fat side down with the point end over the gap in the snake, insert a thermometer probe, and cook until it hits 170 degrees.
8. Wrap the brisket tightly in aluminum foil (the texas crutch), mark the orientation, add more unlit charcoal to the grill gap, and continue cooking until it registers 205 degrees.
9. Remove the brisket from the grill and let it rest in an empty insulated cooler for two to three hours before slicing and serving.
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