Smoked Texas‑Style Brisket

Ingredients

• 2 pounds Beef brisket (flat cut)
• 2 tablespoons Kosher salt
• 2 tablespoons Coarsely ground black pepper
• 1 tablespoon Garlic powder
• 1 tablespoon Olive oil
• 1 cup Wood chips (hickory or oak)

Instructions

1. 1

   1. Preheat a smoker to 225°F (107°C) and add the wood chips to generate steady smoke.

2. 2

   2. Pat the brisket dry with paper towels, then rub the olive oil over the surface to help the dry rub adhere.

3. 3

   3. Combine salt, pepper, and garlic powder in a small bowl; evenly coat the brisket with the rub, pressing it into the meat.

4. 4

   4. Place the brisket fat side up on the smoker rack and close the lid; smoke for 6‑8 hours, or until internal temperature reaches 165°F (74°C).

5. 5

   5. Wrap the brisket tightly in butcher paper or aluminum foil and return to the smoker; continue cooking until the internal temperature hits 203°F (95°C), about 1‑2 more hours.

6. 6

   6. Remove the brisket from the smoker, let it rest wrapped for 30 minutes, then slice against the grain and serve.