Low and slow over oak wood is the only way to do a Texas brisket. Salt, pepper, smoke, and patience are all you need. The bark forms on its own. The fat renders on its own. You just have to stay out of the way and let the fire do the work.
Trim the brisket the night before. Remove hard fat down to about a quarter inch. Square up the edges. Season generously all over with the salt and pepper mixture. Let it rest uncovered in the refrigerator overnight — the dry surface forms a better bark.
Fire up your smoker to 250 degrees. You want a clean burning fire with thin blue smoke, not thick white smoke. Thick white smoke turns brisket bitter.
Place the brisket fat side up with the point end toward the heat source. Do not touch it for the first four hours. Let the bark form.
After four hours start spritzing with a 50/50 mix of apple cider vinegar and water every 45 minutes. Cook until the internal temperature hits 165 degrees and the bark is a deep mahogany color. This usually takes 8 to 10 hours.
Wrap tightly in two sheets of butcher paper (not foil — foil steams the bark soft). Return to the smoker at 250 degrees and cook until the internal temperature reaches 200 to 205 degrees and a probe slides in with no resistance, like warm butter.
Rest the wrapped brisket in a cooler with towels for at least one hour. Two hours is better. Do not skip this step. The brisket keeps cooking and the juices redistribute during the rest.
Unwrap over a sheet pan to catch the juices. Slice against the grain. Serve the flat thin, the point thick or chopped for burnt ends.
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