Texas Smoked Brisket

1. 1

   Trim the beef, slicing away some fat from both sides so that roughly 1/4 inch (6 mm) remains to guard the meat.

2. 2

   Mix together the kosher salt, garlic powder, sweet paprika, mustard powder, and freshly ground black pepper inside a small bowl to make your dry seasoning.

3. 3

   Coat all sides of the beef thoroughly with this seasoning blend. To obtain an excellent smoke ring, place the seasoned meat in the refrigerator for 12 to 24 hours beforehand.

4. 4

   Get your smoker hot using white oak and/or hickory wood. Select 225°F (107°C) if you want a more succulent, slow-cooked result taking 12-16 hours, or select 265°F (130°C) to cook it quicker in 8-12 hours.

5. 5

   Slide a leave-in digital thermometer probe into the thickest section of the meat. Set the beef in your smoker and cook it, adding wood regularly to keep the temperature and smoke steady, with the option to spritz now and then with beef or chicken broth.

6. 6

   Once the internal temperature registers 155°F (68°C), wrap the beef tightly in two layers of heavy-duty aluminum foil along with 1/3 cup (78 ml) of beef or chicken broth, sealing it well so no juice can escape.

7. 7

   Return the wrapped beef to the smoker, placing it on a heatproof tray, and keep cooking until the thermometer reads 200°F (93°C) internally.

8. 8

   Take the wrapped beef out of the smoker and allow it to rest inside the foil for 45 minutes to 1 hour.

9. 9

   Carve the meat across the grain right before you serve it. For an easier process, divide the flat and point portions where the natural fat seam runs, then carve both sections perpendicular to their fibers.

Recipe by @Joshua Weissman on YouTube. See the original for their notes and tips.