Austin resident Dack Green says this recipe dates back years in his family “and is a fall home run. It’s your basic Texas trail brisket, just like they used to serve on the cattle drives.”
Makes: 18 servings
Ingredients
· 12-pound whole brisket (packer)
· 2 Tablespoons coarse salt
· 2 Tablespoons coarse ground pepper
· 2 Tablespoons garlic powder
Directions
Trim excessive or loose meat and fat from the brisket. In a bowl, mix the salt, pepper, and garlic. Spread the mixture evenly on all sides.
Preheat your smoker to 225 degrees. Place the brisket on the smoker with the point end facing your main heat source. Close the lid and smoke until an internal thermometer reads 165 degrees (usually around 8 hours).
On a large work surface, roll out a big piece of foil and wrap the brisket by folding it tightly. Return the wrapped brisket to the smoker, so the weight from the brisket crimps the edges of the foil..
Continue cooking at 225 until the internal temperature of the brisket reaches 202 degrees in the thickest part of the meat (takes 5-8 hours).
Remove the brisket to a large cutting board and let it sit about an hour before slicing. Serve immediately.