The 18-Hour Brisket
Central Texas style. Salt, pepper, post oak, patience.
Post oak burns clean and gives that quintessential Texas flavor. Hickory works if you like it punchier.
New recipe — be the first to log a cook with I cooked this above.
Ingredients
Serves 10–12
- Whole packer brisket, 12–14 lbUSDA Prime if you can swing it
- Kosher salt½ cup
- Coarse black pepper, 16-mesh½ cup
- Yellow mustard2 tbsp (binder)
- Beef tallow½ cup (for the rest)
A 14–18 hour overnight cook on a stick burner. Render the fat, build the bark, push through the stall. This is the recipe that earns you the Brisket Baron badge.
Method
- 0hTrim & rub
Trim the fat cap to ¼ inch. Square off the edges. Slather with mustard, then a heavy 50/50 salt-and-pepper coat. Let it sit at room temp 30 min.
- 0.5hOn the smoker
Fat side up, point toward the fire. Smoker steady at 225°F with post oak coals and a clean fire.
- 4hSpritz check
Once the bark sets, spritz every 45 min with 50/50 apple cider vinegar and water.
- 7hThe stall
Internal hits 165°F and stops climbing. Don't panic. This is moisture evaporating off — the bark is locking in.
- 9hWrap (optional)
Wrap in butcher paper if you want to push through faster, or ride it out naked for max bark.
- 14hProbe tender
Pull when internal is 203°F AND a probe slides in like room-temp butter. Temp alone is a lie.
- 14.5hThe long rest
Hold in a 150°F oven (or a dry cooler) for at least 2 hours. Overnight is better. This is the move.
- 17hSlice
Separate the point from the flat. Slice flat against the grain at pencil-width. Slice the point 90° to that.
Get what we use
Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.