Southern style smoked brisket!

 

Smoker. I like to use my CampChef SmokePro, but any variety that can hold a steady temperature of 225 degrees F will work great.

Large Cutting Board. You’ll need a big surface to slice your hunk of brisket on once it’s ready to serve.

Meat Thermometer. The Thermapen Mk4 is the perfect thermometer for this brisket, but any reliable thermometer will do.

Butcher Paper. This Texas style brisket is wrapped in butcher paper during the stall.

Chef’s Knife. A good, sharp knife is necessary to slice your brisket. This Dahstrong Chef Knife is perfect for the job.

This passage provides a guide on choosing, trimming, seasoning, smoking, wrapping, resting, slicing, and serving a brisket. It emphasizes purchasing a whole packer brisket with both the point and flat muscle, selecting prime grade meat for better flavor and juiciness, and buying about 1/2 pound of brisket per person. Trimming the brisket is recommended for optimal results, and the Texas-style seasoning consists of coarse salt, coarse black pepper, and optional garlic powder. Smoking the brisket with a consistent heat and thin blue smoke is advised, using hardwood like oak and cherry. Wrapping the brisket in peach butcher paper is recommended for a juicy, tender brisket with a caramelized bark. Resting the brisket is crucial to allow the juices to settle and redistribute, and slicing against the grain is suggested for maximum tenderness. It is mentioned that there are two overlapping muscles with different grain directions, and traditional Texas joints slice the brisket accordingly. The choice between fatty (point) or lean (flat) brisket is offered, and serving with pickles, white bread, pickled red onions, pickled jalapenos, and sauce is suggested for a more traditional experience.