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BBQ Smoked Brisket
14 hrs720 cal58g protein54g fat10 oz
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Salt and pepper rub. Smoke at 225°F for 14 hours. Rest 2 hours wrapped in butcher paper. Texas-style perfection.
Ingredients
- Beef Brisket10 oz
- Salt2 tbsp
Steps
- 1Apply a generous salt rub. Refrigerate uncovered overnight.
- 2Set smoker to 225°F with oak or hickory.
- 3Smoke fat-side up for 8–10 hours until bark forms and internal temp hits 165°F.
- 4Wrap in butcher paper. Continue smoking until 203°F — about 4–6 more hours.
- 5Rest wrapped for 2 hours. Slice against the grain.