Texas Low-and-Slow Smoked Beef Brisket

• 12 lb whole packer beef brisket
• 1/2 cup coarse black pepper
• 1/2 cup kosher salt
• 6 post oak wood chunks

Instructions

1. 1

   Trim the brisket, leaving a quarter-inch fat cap, and square off the thin edges for even cooking.

2. 2

   Smear a thin layer of mustard over the meat, then coat heavily with an equal-parts salt and pepper rub plus garlic powder.

3. 3

   Bring the smoker to a steady 250 degrees F with post oak and place the brisket fat-side up.

4. 4

   Smoke undisturbed until the bark sets and internal temperature reaches 165 degrees F, about 8 hours.

5. 5

   Wrap tightly in butcher paper with a little tallow and return to the smoker until it probes tender at 203 degrees F.

6. 6

   Rest wrapped in a cooler for at least one hour, then slice the flat against the grain and the point into cubes.