Texas grass-fed beef brisket, trimmed and ready for the pit. Rubbed with kosher salt and coarse black pepper — just the basics, just right — and paired with a house-made Texas BBQ sauce for serving. Perfect for slow smoking or oven roasting.


HOW TO SMOKE YOUR BRISKET

Fire Up the Smoker
- Preheat smoker to 235°F (113°C) — target cooking temp is 225°F (107°C).
- Use indirect heat.
- Add a water pan if your smoker allows.

Smoke the Brisket
- Place brisket over water pan or in indirect heat zone.
- Add 2 cups (4 oz) of wood at the start.
- Continue adding wood every 30 minutes for the first 2 hours.
- Check water level in the pan regularly.
- After 3 hours, flip brisket if color is uneven from top to bottom.

Wrap (Texas Crutch – Optional)
- When internal temperature stalls at 150–170°F, wrap brisket tightly in 2 layers of heavy-duty foil.
- Return to smoker or place in oven at 225°F.
- Wrapping helps push through the stall and retain moisture.

Check for Doneness
- Start checking around 195°F internal temp.

Brisket is done when:
- A probe slides in with little resistance.
- The meat jiggles like jelly.
- Final temp is usually around 203°F (95°C).

Rest (Faux Cambro)
- Place wrapped brisket in a cooler lined with towels or newspaper.
- Rest for 1 to 4 hours.
- Do not slice until internal temp drops to 150°F.
- Resting ensures juices redistribute and enhances tenderness.