# Post Oak Smoked Texas Brisket
*A Salt-and-Pepper Masterpiece with a Central Texas Bark*

There is a specific, primal silence that settles over a backyard when a brisket is sliced correctly. It’s the sound of people realizing that a humble, tough-as-boots slab of beef has been transformed into something that wobbles like jelly and melts like butter. This isn't a recipe for "pot roast" brisket; this is the Central Texas method, where the meat is the hero and the smoke is the only seasoning that matters besides a heavy hand of salt and cracked pepper.

The secret isn't a complex rub or a sugary mop sauce—it’s patience and airflow. You are looking to build a "bark," that jet-black, savory crust that looks burnt to the uninitiated but tastes like concentrated umami. To get there, you need a clean-burning fire and the discipline to leave the lid closed. If you’re looking, you ain’t cooking.

The most critical tip I can give you is the "probe tender" test. Don't just rely on the thermometer—every brisket is different. Your meat is done when an internal probe or a toothpick slides into the thickest part of the flat with zero resistance, like drawing a hot wire through soft butter. If you feel any "tug," it needs more time.

**Prep time:** 45 min (plus 12–24 hour dry brine)
**Cook time:** 12–16 hours
**Total time:** 14–24 hours
**Yield:** 10–12 servings
**Difficulty:** Hard

## Ingredients
- 1 whole "packer" brisket (12–14 lbs), Choice or Prime grade
- ½ cup 16-mesh coarse black pepper
- ½ cup Kosher salt (Morton preferred)
- 1 tbsp granulated garlic (optional)
- ½ cup beef tallow (melted, for the wrap)

## Method
1. Trim the cold brisket of excess hard white fat, leaving a uniform ¼-inch layer on the fat cap.
2. Remove the "silver skin" from the meaty side of the brisket until the deep red muscle is exposed.
3. Combine the salt, pepper, and garlic in a shaker jar and mix thoroughly.
4. Apply the rub generously to all sides of the meat, pressing it in with your palms until the meat is completely coated.
5. Place the brisket on a wire rack over a sheet tray and refrigerate uncovered for at least 12 hours to allow the salt to penetrate.
6. Preheat your smoker to 225°F (107°C) using post oak or hickory wood.
7. Place the brisket in the smoker with the thickest part (the point) facing the heat source.
8. Smoke undisturbed until the internal temperature reaches approximately 165°F (74°C) and the bark is dark, matte, and doesn't rub off when touched.
9. Lay out two long, overlapping sheets of pink butcher paper and brush the center with a thin layer of beef tallow.
10. Place the brisket on the paper, pour the remaining tallow over the top, and wrap it tightly like a burrito, ensuring no steam can escape.
11. Return the wrapped brisket to the smoker and increase the heat to 250°F (121°C).
12. Continue cooking until the internal temperature hits 203°F (95°C), then begin testing for "probe tenderness" every 30 minutes.
13. Remove the brisket from the heat once it offers no resistance to the probe.
14. Place the wrapped brisket in a dry room-temperature cooler and let it rest for at least 3 hours before slicing.
15. Slice against the grain, starting with the "flat" (thin end) into pencil-thick strips, then rotating the "point" (thick end) 90 degrees to slice.

## Variations
- **The Coffee Rub**: Replace half of the black pepper with finely ground dark roast coffee beans for a deeper, earthier bark and a more robust color.
- **Tallow-Only Finish**: If you prefer a crunchier bark, skip the butcher paper wrap entirely ("naked") and only apply the beef tallow to the meat during the rest period in the cooler.
- **Spicy Texas Heat**: Add 2 tablespoons of dried chipotle powder to the salt and pepper rub for a slow-building back-end heat that cuts through the rich fat.

## Storage & Reheating
Store leftover brisket in large chunks rather than slices to preserve moisture; wrap tightly in plastic wrap and then foil for up to 4 days in the fridge. To reheat, place slices in a baking dish with a splash of beef broth or a small knob of tallow, cover tightly with foil, and warm at 250°F until the fat begins to glisten.

## Pairing Suggestion
Serve alongside cold, crisp dill pickle spears and thick slices of white bread to clean the palate between bites of rich, fatty point.