Fort Worth Texas smoked brisket

Method

1. Trim the fat cap to 6 mm all over. Score the thick point fat in a crosshatch pattern to help rendering.
2. Mix equal parts coarse salt and coarse black pepper. Season all surfaces generously. Rest uncovered in the refrigerator for at least 2 hours or overnight.
3. Set up a smoker or offset pit for indirect cooking at 107 to 121 C (225 to 250 F), using post-oak chunks to maintain a thin, clean blue smoke.
4. Place brisket fat-side up on the grate. Do not wrap for the first 5 to 6 hours; let the bark develop undisturbed.
5. When the internal temperature reaches 74 C (165 F) and the colour is deep mahogany, wrap tightly in unlined butcher paper. Foil will steam the bark soft.
6. Return to smoker and continue cooking until probe-tender: a metal skewer slides through with no resistance, typically at 93 to 96 C (200 to 205 F) internal. Total cook time is usually 12 to 16 hours.
7. Transfer the wrapped brisket to a cooler and rest for at least 1 hour, up to 4 hours, before slicing.
8. Slice the flat against the grain in 6 mm slabs. Separate the point and slice or chop as desired.