Central Texas Brisket
This is it. The holy grail of American BBQ. Central Texas brisket is pure and simple: post oak smoke, coarse salt, cracked black pepper, and time. No sauce needed. The German and Czech butchers of Lockhart, Taylor, and Elgin perfected this craft, and it remains the gold standard for smoked beef.
Equipment Needed
Instructions
Select the brisket: Choose a USDA Choice or Prime whole packer brisket, 12-15 lbs. Look for good marbling in the flat and a thick, pliable point. The fat cap should be white, not yellow.
Trim the brisket: Trim the fat cap to 1/4 inch. Remove any hard fat. Square up the edges for even cooking. Remove the deckle fat between point and flat. This takes practice - don't over-trim.
Apply the rub: Mix equal parts coarse salt and coarse black pepper (the "Dalmatian" rub). Apply generously on all surfaces. That's it. No other seasonings. This is Central Texas.
Prepare the smoker: Build a fire with post oak - the signature wood of Central Texas. Maintain smoker temperature at 250-275°F. The smoke should be thin and blue, not white and billowing.
Position the brisket: Place brisket fat-side up (or down - both work) in the smoker with the point toward the firebox (it's fattier and can handle more heat). Close the lid and let it smoke.
Manage the fire: Add splits every 45-60 minutes to maintain temperature. Resist the urge to peek constantly. The bark needs time to develop. Spritz occasionally if the surface looks dry.
Push through the stall: Around 160-170°F internal, the temp will plateau (the stall). Don't panic. Either wait it out (Texas purist method) or wrap in pink butcher paper (the "Texas crutch") to push through.
Check for doneness: Brisket is done when internal temp is 195-205°F in the thickest part of the flat, AND when a probe slides in with no resistance - like butter. Total time: 12-16 hours.
Rest the brisket: This is CRITICAL. Wrap in butcher paper if not already, then in towels, and rest in a cooler (no ice) for 1-4 hours. The longer the rest, the juicier the brisket.
Slice and serve Texas style: Slice the flat against the grain, about pencil-thickness. Cube or slice the point. Serve on pink butcher paper with white bread, pickles, onions, and jalapenos. No plates. No forks. No sauce. This is Texas.
💡 Pro Tips & Variations
- Salt and pepper only: Central Texas BBQ uses only salt and pepper. Adding other spices makes it "not Texas." This isn't gatekeeping - it's tradition.
- Post oak or nothing: Post oak is the soul of Central Texas BBQ. Its clean smoke complements beef without overpowering. Oak is an acceptable substitute outside Texas.
- Fat side debate: Fat side up bastes the meat as it renders. Fat side down protects from direct heat. Both work. Pick one and commit.
- The rest is sacred: An under-rested brisket will be dry. The rest allows carryover cooking and juice redistribution. Minimum 1 hour, ideally 2-4.
- Slice direction matters: The flat and point grains run different directions. When slicing, always cut against the grain for tender results.
- Pilgrimage destinations: Franklin Barbecue (Austin), Snow's BBQ (Lexington), Kreuz Market (Lockhart), and Louie Mueller (Taylor) are the temples of Texas brisket.