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Authentic Texas-style smoked brisket seasoned with salt and pepper and smoked low-and-slow is a high protein, carnivore legend. This family tradition produces the most tender, flavorful beef imaginable.
Trim the brisket, leaving about 1/4 inch of fat on top for moisture, and pat dry with paper towels.
Rub the entire brisket evenly with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
Preheat smoker to 225°F, setting up for indirect heat with a water pan inside. Use post oak or other hardwood chunks for traditional Texas smoke.
Place the brisket fat side up on the smoker grate, insert a thermometer into the thickest part, and smoke uncovered. Maintain consistent temperature, adding wood as needed.
After about 6-8 hours, when brisket reaches an internal temperature of 165°F and dark bark forms, wrap tightly in butcher paper. Return to smoker and cook until internal temp hits 200-203°F (another 4-6 hours).
Remove brisket from the smoker, wrap in towels, and rest in a cooler for at least 1 hour before slicing across the grain and serving.
