Goldee's Style Texas Brisket

Ingredients

• 12 lb Whole Packer Brisket (Prime grade preferred, trimmed of excess hard fat)
• 0.5 cup Coarse Black Pepper (16 mesh preferred)
• 0.25 cup Kosher Salt (Adjust based on brisket size)
• 2 tbsp Lawry's Seasoned Salt (Optional, for a hint of extra flavor)
• 1 cup Beef Tallow (Rendered from brisket trimmings, used for the wrap)

Steps

1. 1

   Trim the brisket by removing the hard 'deckle' fat and squaring off the edges. Trim the fat cap to a consistent 1/4 inch thickness. Round off any sharp corners to prevent them from burning.

2. 2

   Mix the coarse black pepper, kosher salt, and seasoned salt in a shaker. Apply the rub generously to all sides of the brisket, ensuring even coverage but not caking it on so thick that smoke cannot penetrate.

3. 3

   Preheat your smoker to 225°F (107°C) using oak or hickory wood.

4. 4

   Place the brisket in the smoker, fat side up. Cook at 225°F for the first several hours to allow the bark to set and the fat to begin rendering.

5. 5

   Once the bark is well-established and the internal temperature is around 160°F-170°F (71°C-77°C), increase the smoker temperature to 250°F (121°C) to finish the rendering process.

6. 6

   Continue cooking until the brisket reaches an internal temperature of approximately 190°F (88°C). The brisket should feel somewhat flexible but not yet fully 'probe tender'.

7. 7

   Prepare a large sheet of heavy-duty aluminum foil. Pour about 1/2 cup of liquid beef tallow onto the foil where the brisket will sit.

8. 8

   Place the brisket on the foil and pour another 1/2 cup of tallow over the top. Wrap the brisket tightly in the foil.

9. 9

   Return the wrapped brisket to the smoker or an oven set to 250°F (121°C) and continue cooking until it is completely probe tender, typically around 200°F-205°F (93°C-96°C) internal temperature.

10. 10

    The most critical step: Place the wrapped brisket in a warming oven or a pellet grill set to its lowest setting (ideally 140°F-150°F / 60°C-65°C) for a minimum of 12 hours, though 15-18 hours is preferred for the Goldee's method.

11. 11

    After the long rest, remove the brisket from the foil. Slice against the grain, starting with the flat and moving toward the point. Serve immediately.

Notes

The key to this method is the extended rest at a controlled low temperature (140-150°F). This allows the collagen to fully break down without overcooking the meat. If your oven doesn't go that low, use a cooler with towels, but monitor the temp to ensure it stays above 140°F for safety.

Nutrition per serving

• brisket
• BBQ
• Texas BBQ
• smoked meat
• dinner
• main dish
• slow-cooked