Smoked Brisket Sandwich

Trim the brisket: The night before, trim the fat cap to about 1/4 inch. Remove any hard fat and silver skin. Square off the edges for even cooking. Save trimmings for grinding.

Apply the rub: Mix equal parts coarse black pepper and kosher salt. That's it - no other seasonings needed. Apply generously all over the brisket, including the sides. Let sit uncovered in the refrigerator overnight.

Fire up the smoker: Start your offset smoker and stabilize at 225-250F. Use post oak - the only acceptable wood in Central Texas tradition. Build a small, clean-burning fire.

Place the brisket: Put the brisket fat-side up in the smoker with the point (thicker end) facing the firebox. Close the lid and resist the urge to peek.

Maintain the fire: Add wood splits every 45-60 minutes to maintain temperature and thin blue smoke. Spray the brisket with water every 2 hours after the first 3 hours to keep the bark from drying out.

The stall: Around 150-170F internal temp, the brisket will stall for several hours. This is normal - the meat is sweating. Don't panic, don't crank the heat. Be patient.

Wrap (optional): When the bark is set and mahogany colored (around 165F), you can wrap in pink butcher paper to speed through the stall. Or go unwrapped for more bark. Both are valid.

Test for doneness: Around 195-205F internal, start probing for tenderness. A thermometer or probe should slide in like butter. Every brisket is different - trust the feel, not just the number.

Rest the brisket: Rest for at least 1 hour, up to 4 hours. Wrap in butcher paper, then towels, and place in a dry cooler. This step is crucial for juicy brisket.

Slice and serve: Separate the point from the flat. Slice the flat against the grain, about pencil thickness. Cube the point for burnt ends or slice thicker. Serve on plain white bread with pickles and onions. No sauce needed - the meat speaks for itself.