Authentic Texas Smoked Brisket Plate

Trim the brisket: Remove any excess hard fat, leaving about 1/4 inch of fat on the fat cap. Trim any silver skin from the meat side.

Apply the rub: Generously coat the entire brisket with coarse salt and freshly ground black pepper. Ensure an even layer on all sides.

Allow the brisket to sit at room temperature for about 30 minutes while you prepare the smoker.

Preheat your smoker to 225°F (107°C). Use post oak or hickory wood for authentic Texas flavor.

Place the brisket directly on the smoker grates, fat side up.

Smoke for approximately 12-16 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the flat. The bark should be dark and set.

Wrap the brisket tightly in butcher paper or foil once it reaches the desired color and temperature. This helps to push through the stall and retain moisture.

Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C) and the meat is probe-tender. A probe should slide in with very little resistance.

Remove the brisket from the smoker.

Allow the brisket to rest, still wrapped, for at least 2-4 hours in a cooler or a warm oven (turned off, or at its lowest setting below 140°F/60°C). This is crucial for re-distributing juices and tenderizing the meat.

Unwrap the brisket. Separate the flat and the point (the fatty part).

Slice the flat against the grain into 1/4-inch thick slices. The point can be cubed for burnt ends or sliced as well.

Arrange slices of brisket on a platter.

Serve with your chosen classic sides: a generous portion of pinto beans, creamy or vinegar coleslaw, and slices of white bread.

Offer Texas BBQ sauce on the side for dipping, if desired.