Texas-Style BBQ Beef Brisket

🛒 Ingredients

• 6 kg Whole packer brisket
• 8 pieces Post oak wood logs
• 4 tbsp Coarse salt
• 4 tbsp Coarse black pepper

👨‍🍳 Instructions

1. 1Trim brisket to 1cm fat cap. Apply 50/50 salt and pepper rub (the Texas way).
2. 2Smoke at 107°C over post oak — no peeking for first 8 hours.
3. 3Wrap in butcher paper at 74°C internal. Continue until 95°C.
4. 4Rest 2+ hours in a cooler. Slice against the grain.