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Texas beef brisket
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 60 minCook 900 minServes 18
Ingredients
- For the brisket:
- 1 whole packer beef brisket, 10 to 12 lbs
- For Jordan's Texas dry rub:
- 3 tbsp coarse kosher salt
- 3 tbsp coarsely ground black pepper (the Texas "dalmatian" rub)
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- For the Hill Country touch:
- Oak wood (post oak preferred — the Central Texas standard)
- Apple cider vinegar in a spray bottle (for spritzing after the stall)
Instructions
- 1. Trim the brisket to a 1/4-inch fat cap. Mix the salt and pepper rub — this is the authentic Central Texas style, minimal and bold.
- 2. Apply the rub liberally and evenly to all surfaces. Wrap and refrigerate overnight.
- 3. Remove from the refrigerator 1 hour before smoking.
- 4. Set up smoker to 225°F (107°C) with post oak wood. This is the Hill Country way — no fruit wood, no hickory. Oak only.
- 5. Place the brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the flat.
- 6. Smoke for 6 hours without opening the smoker. After the stall (160°F to 170°F), spritz with apple cider vinegar every 45 minutes to help power through without wrapping.
- 7. Alternatively, wrap in butcher paper after the stall to speed up the cook. Unwrapped brisket develops a thicker bark.
- 8. Continue until the internal temperature reaches 200°F to 205°F and the probe slides through with zero resistance.
- 9. Rest wrapped in a dry cooler for at least 1 to 2 hours.
- 10. Slice against the grain. Serve on butcher paper with white bread, pickles, raw onion, and jalapeños — no sauce needed on properly cooked Hill Country brisket.
