Low & Slow Texas Brisket

Start by trimming your brisket. You want to trim off any of the hard fat and silver skin from the top side, then trim the fat cap down to about ¼” thick. Reserve the trimmings & transfer to an aluminum pan.

Coat the entire brisket in a light layer of yellow mustard.

Combine the salt, pepper, and garlic powder in a bowl and then use the mixture to season the brisket generously on all sides.

Preheat your smoker to 225°F.

Place your brisket on the grates and place the pan of trimmings below to catch any drippings. The trimmings will render into beef tallow that you will use later in this recipe.

Let it smoke for 8-10 hours, or until the internal temperature reaches 175°F and the bark is firm and set on the outside.

Lay out 2 x 36” sheets of Reynold’s Kitchens^® Butcher Paper. They should be overlapping at least 6” in the middle.

Remove your brisket from the smoker and place on the butcher paper approximately 10” from the edge.

Pour on 1 cup of the rendered beef tallow from the brisket trimmings.

Wrap the brisket tightly in the butcher paper, ensuring all sides are sealed.

Place the brisket back on the smoker and let smoke for another 4-6 hours or until the internal temperature reaches 200°F-203°F and the brisket is probe-tender.

Transfer the brisket, still wrapped in butcher paper, to a dry cooler or Cambro and allow to rest for a minimum of 2 hours before slicing.