How to Smoke A Texas Style Brisket?

Quick Answer (TL;DR):

Trim: Leave ~¼" fat cap; square edges.
Season: 44 Farms Black Pepper Infused Salt Blend
Smoke: 250°F with post oak; fat cap down to protect the flat.
Wrap: When bark is set and internal hits ~165°F (usually 4–7 hrs), wrap in butcher paper.
Finish: Cook to probe-tender (~200–205°F internal).
Rest: 2–4 hours (faux cambro/cooler).
Slice: Across the grain; separate flat/point and switch grain direction mid-slice.

Why Brisket, and Why Texas-Style?

In Texas, brisket is the main event—no sugar rubs, no heavy sauces, just beef, smoke, and patience. The magic is letting premium beef do the talking. With 44 Farms USDA Prime & Choice Angus briskets (all-natural, no added hormones or antibiotics), you start with generous marbling and consistent size, which makes the cook more forgiving and the slices more juicy.

• Shop USDA Prime Brisket
• USDA Beef Grades: Choice vs. Prime
• Shop Beef Tallow (for wrapping or finishing)

What You’ll Need

Equipment

Offset, pellet, or ceramic smoker (steady at 250°F)
Two good thermometers (grate temp + meat probe)
Boning knife for trimming
Peach butcher paper (or foil) & towels
Cooler for resting (faux cambro)

Ingredients

44 Farms USDA Prime Brisket (9–15 lbs is the typical range of Brisket that we sell.)
44 Farms Black Pepper Infused Salt Blend
Optional: water/Apple Cider Vinegar spritz, 44 Farms Beef Tallow (light smear before wrap)

Step 1: Trim for Even Cooking

Chill the brisket slightly for cleaner cuts.
Square ragged edges that can burn.
Fat cap: trim to ~¼". Remove hard, waxy fat that won’t render.
On the meat side, remove silver skin so rub sticks and smoke penetrates.

Why it matters: Even aerodynamics = even cooking; too much fat blocks smoke and seasoning.

Step 2: Season Simply and Generously

44 Farms Black Pepper Infused Salt Blend
Coat all sides evenly; don’t be shy.
Let it sit while you stabilize the pit at 250°F.

Texas truth: Simplicity lets marbling and smoke lead the flavor.

Step 3: Fire, Wood, and Orientation

Run your smoker at a steady 250°F.
Wood: Post oak or pecan is classic; hickory works; mesquite sparingly.
Place the brisket fat cap down to shield the flat from radiant heat (pellet/gravity: choose the side that faces the heat source).

Target smoke: Clean, nearly invisible blue; if it’s billowing white, your fire needs more airflow or drier splits.

Step 4: Ride the Stall, Don’t Fight It

Spritz lightly (water or 50/50 water + apple cider vinegar) only if the surface looks dry and the bark is forming.
Around 150–170°F internal, moisture evaporation slows the rise—this is “the stall.”

Patience tip: The stall is normal. Use it to build bark.

Step 5: Wrap at the Right Time (Not Just the Right Temp)

When bark is set (rub doesn’t wipe off, surface is mahogany and lightly tacky), and internal is around 165°F, wrap in butcher paper.
Optional: brush a thin layer of 44 Farms Angus beef tallow on the paper for a silkier mouthfeel.

Why paper over foil? Paper breathes, protecting bark texture while speeding past the stall.

Step 6: Finish to Probe-Tender

Keep pit ~250°F until the thickest part of the flat reads 200–205°F and a probe slides in with butter-like resistance.
Don’t chase a single temperature—feel beats numbers.

Time guide: 45–75 minutes per pound at 250°F (very brisket-dependent). A 14-lb brisket often runs 10–16 hours total.

Step 7: Rest Like a Pitmaster

Vent steam briefly (2–3 minutes), rewrap, swaddle in towels, and place in a warmed cooler (faux cambro) 2–4 hours.
Resting redistributes juices and relaxes connective tissue for cleaner slices.

Step 8: Slice for Maximum Tenderness

Separate the point from the flat along the fat seam.
Slice the flat across the grain into pencil-thick slices.
Rotate the point (grain changes direction) and slice across the new grain.
Save ends for burnt ends or breakfast tacos.

Serve with: Pickles, onions, and white bread—or just a knife and silence.

Prime vs. Choice Brisket (Quick Contrast)

Grade	Marbling	Cook Window	Juiciness	Who It’s For
USDA Prime	Abundant	Wider (more forgiving)	Max	Big flavor seekers, show-stoppers
USDA Choice	Moderate-High	Slightly narrower	Excellent	Everyday pitmasters, leaner budget

Shop USDA Prime Brisket • All-Natural Standards (No Added Hormones or Antibiotics)

Troubleshooting & Pro Tips

Dry flat? Trimmed too lean, ran too hot, or under-rested. Next time leave ¼" cap and extend the rest.
Soft bark? Wrapped too early or used foil. Let bark set before wrapping; stick with paper.
Bitter smoke? Fire was dirty. Use dry wood, open vents for clean combustion.
Underdone at 200°F? Go by probe feel, not just temp. Some briskets finish tender at 203°F, others at 208°F.

FAQ

Is fat cap up or down?
Down, to shield the flat from radiant heat (most pits). If your heat source is above, reverse it.

When should I wrap?
When bark is set and internal is ~165°F—timing varies with pit humidity and airflow.

What temp is brisket done?
When it’s probe-tender (usually 200–205°F). Feel > number.

How long should I rest brisket?
Minimum 1.5 hours; ideal 2–4 hours in a warm cooler.

What wood is best?
Post oak or Pecan is classic Texas; hickory is fine; use mesquite sparingly to avoid bitterness.

Links

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