TEXAS SMOKED BRISKET
Make your rub. You are just combining black pepper, kosher salt, and granulated garlic. Simple, right?
Trim the fat cap to 1/4-inch to 1/2-inch thick.
Rub the brisket all over with the spice rub. Paul will usually do this the night before, and tightly wrap the rubbed brisket in plastic wrap and put it in the fridge overnight. Once ready to cook, be sure to pull it out of the fridge and let the brisket sit at room temperature for a full hour.
Start the smoker and get the temperature up around 225°F to 250°F. Fill a disposable aluminum pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
Place the brisket on the smoker fat side up and close the lid. Leave the lid closed and smoke the brisket for at least 3 hours, then start to check it every 30 minutes or so to see that a nice dark color is developing, spritzing the surface of the brisket with water or vinegar in a spray bottle if it starts looking dry.
When the brisket has a dark color and reaches an internal temperature of around 165°F to 170°F on an instant read meat thermometer (around the 5 to 6 hour mark), you might choose to wrap your brisket in unfinished butcher paper (i.e., peach paper) or foil. There’s nothing scientific about this, just wrap it all up by folding the paper or foil around the meat and stick it back on the smoker. Wrapping the brisket (aka the “Texas Crutch”) is totally optional, and we’ve done it both ways.)
Continue to cook through the stall (a long period where the temperature of the brisket doesn’t go up and may even decrease a bit). This can go on for hours, but don’t worry, it’s totally part of the process of making truly amazing smoked brisket.
The brisket will be done when the internal temperature reads somewhere between 200°F and 210°F (203°F seems to be the magic number) when measured in the middle of the flat part of the brisket (the thinner side of the brisket is called the “flat” and the thicker side is known as the “point”). According to Aaron Franklin, you can also tell doneness by feeling the brisket with a thin, clean towel to see if it is soft and tender. Paul says that when he can tell it is done is when the brisket is jiggly like jello and a probe goes in and out like butter.
Remove the brisket from the smoker and let it rest for 1 to 2 hours, still wrapped, until the internal temperature drops to 140°F to 145°F, then slice against the grain and serve. We usually wrap the brisket in a towel and stick it in a cooler during the rest period.
