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Certified Angus beef brisket
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 30 minCook 960 minServes 20
Ingredients
- For the brisket:
- 1 whole packer beef brisket, 12 to 14 lbs (flat and point together)
- For the dry rub:
- 3 tbsp coarse kosher salt
- 3 tbsp coarsely ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- For smoking:
- Oak or post oak wood chunks or chips
- Water pan (for temperature regulation)
Instructions
- 1. Trim the brisket, leaving about 1/4 inch of the fat cap intact. Too much fat prevents the rub from adhering; too little and the meat will dry out during the long cook.
- 2. Combine all dry rub ingredients. Apply generously and evenly to all surfaces of the brisket, pressing firmly to adhere. Let the seasoned brisket rest uncovered in the refrigerator for 12 to 24 hours.
- 3. Remove from the refrigerator 1 hour before smoking.
- 4. Prepare a smoker to hold a steady temperature of 225°F (107°C). Add oak wood. Place a water pan in the smoker to maintain humidity.
- 5. Place the brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the flat.
- 6. Smoke undisturbed for the first 6 hours. Do not open the smoker — every time you peek, you lose heat and extend your cook time.
- 7. The brisket will "stall" around 160°F to 170°F — the temperature may plateau for 2 to 4 hours. This is normal: the moisture evaporating from the surface cools the meat. Do not raise the temperature.
- 8. After the stall, wrap the brisket tightly in two layers of unwaxed butcher paper (the Texas Crutch method). Return to the smoker.
- 9. Continue cooking until the internal temperature reaches 200°F to 205°F and the probe slides in with no resistance, like going into warm butter. Total cook time is typically 14 to 18 hours.
- 10. Remove from the smoker. Keep wrapped and rest in a dry cooler (no ice) for at least 1 hour, ideally 2 to 3 hours. This rest is not optional — it allows the juices to redistribute completely.
- 11. Unwrap, slice against the grain. The flat slices thin; the point can be cubed into "burnt ends." Serve with white bread, pickles, and sliced white onion.
