Texas Smoked Brisket

This is a no-frills, simple brisket recipe that delivers solid results.  There is much debate about things like cooking in a foil pan vs directly on the grate, wrapping in foil at 165⁰, etc. so feel free to research and go with your preferred methods.  I prefer to start my brisket on a rack set inside a pan to catch the drippings and wrap in foil at 165⁰to speed up the cooking process.  Enjoy!

Printable Recipe

Ingredients
1 packers cut brisket (10-14 lbs)
¼ cup kosher salt
¼ cup ground pepper
Apple Juice or other liquid for spritzing


Directions
Trim brisket's fat cap to about 1/4" and do any additional trimming that you prefer.  Mix salt and pepper in a small bowl and stir to blend.  Apply the salt/pepper rub to brisket making sure to cover all surfaces.  Allow brisket to come to room temperature while smoker preheats to 225⁰F. 

Place brisket on smoker far side up.  If you prefer you can place the brisket on a rack inside a foil pan or you can place it directly on the smoker grate.

After 3 hours, spritz brisket with apple juice or other liquid (in a spray bottle) about once every 30 minutes, if needed.  When the brisket reaches an internal temperature of 165⁰F, remove it from the smoker and wrap tightly in foil.  Return to the smoker and continue to cook until it reaches between 195⁰-205⁰F.  Remove from the smoker and allow the wrapped brisket to rest for one to two hours before slicing.  I wrapped the foil covered brisket in towels and place in a cooler to rest.