MeatHot smoke
Texas 16-Hour Brisket
Salt, coarse pepper, oak — smoked to bark, rendered to 95 C, then held
Forked from Texas 16-Hour Brisket
Central-Texas brisket: nothing but coarse salt and 16-mesh pepper for the black bark, a long smoke to the stall, a hot render to 95 C where the collagen finally gives, then a long low hold that keeps it perfectly hot and slice-ready until you serve. No cure — this is hot-smoked start to finish.
Whole packer-cut beef brisket, hard fat trimmed to 6 mm
Ingredients
| Kosher salt (coarse) | 12 g |
| Black pepper (16-mesh coarse) | 12 g |
| Garlic powder | 2 g |
Preparation
- Trim the hard fat cap down to about 6 mm (1/4 inch).
- Mix the salt and pepper and coat the meat heavily — the coarse pepper is what builds the famous black bark.
- Rest at room temperature for 1 hour before it goes in.
Smoking program
- 1Smoke110 °CSmoke 70%to 74 °C core
- 2Bake120 °Cto 95 °C core
- 3Rest65 °C720 min
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Food safety is the cook's responsibility — follow the core temperatures and the notices above.
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