Texas-Style Brisket

Ingredients

• 1 whole packer brisket (12-15 lbs)
• Coarse black pepper (16-mesh)
• Coarse kosher salt
• Post oak wood splits
• Yellow mustard (binder)

Instructions

1. Trim the brisket — remove hard fat cap down to about 1/4 inch. Square up the flat for even cooking. Remove any silver skin.
2. Apply a thin layer of yellow mustard as a binder. Season generously with a 50/50 mix of coarse salt and 16-mesh black pepper. Let it sit at room temp for 1 hour.
3. Set your smoker to 225°F with post oak splits. Fat side up or down — your call. Put it on and walk away.
4. Spritz with apple cider vinegar and water (50/50) every 90 minutes after the first 3 hours.
5. When the bark is set and the internal temp hits around 165°F, you'll hit the stall. Push through it or wrap in butcher paper.
6. Cook until the internal temp hits 200-203°F and a probe slides in like butter. This is the feel — temperature is a guide, not gospel.
7. Rest in a cooler wrapped in towels for at least 1 hour. 2 hours is better. Don't skip this.
8. Slice against the grain. The flat slices thin, the point slices thick. Serve immediately.