BBQ Beef Brisket
BBQ beef brisket is the centerpiece of Texas barbecue, requiring nothing more than coarse salt and cracked black pepper rubbed into a whole packer brisket before twelve or more hours of low-temperature smoking over oak. Despite the minimal seasoning, the prolonged exposure to smoke builds a dark, crusty exterior known as bark that concentrates flavor on every surface. The thick fat cap renders slowly and bastes the lean flat beneath it, keeping the meat moist even after half a day of cooking. Collagen breaks down completely, so each slice pulls apart along the grain with almost no resistance. The finished brisket carries oak smoke, sharp pepper heat, and the deep beef flavor that salt draws out - proof that time, not complexity, defines this dish.
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Instructions
- 1
Trim brisket fat cap to about 1cm thickness.
- 2
Season evenly with salt and pepper, refrigerate overnight.
- 3
Set smoker or oven to 107C (225F).
- 4
Cook fat-side up for 12-14 hours.
- 5
Remove when internal temp reaches 93C, rest 1 hour.
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