Texas cured barbecue brisket

Highest quality ingredients are recommended

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Step 1

Trim: Remove hard deckle fat and silverskin; trim fat cap to a uniform 1/4 inch.

Step 2

Season: Apply an even coating of coarse kosher salt and 16-mesh black pepper and add mustard.

Step 3

Rest (Dry Brine): Refrigerate, uncovered, for 12–24 hours.

Step 4

Smoke: Maintain 225°F–250°F using post oak until a dark, firm bark forms.

Step 5

Wrap: Wrap tightly in pink butcher paper (optionally brush with beef tallow).

Step 6

Finish: Continue cooking to an internal temperature of ~203°F (or until probe slides in with zero resistance).

Step 7

Hold: Rest in a warm environment (140°F–150°F) for at least 4 hours before slicing.

Step 8

Serve: Slice against the grain into pencil-thick pieces.