Post Oak Smoked Brisket

Step 1

Remove the brisket from the refrigerator and set it on the counter for 1 hour so it reaches room temperature throughout, which helps it cook evenly.

Step 2

Pat the entire surface of the brisket dry with paper towels, rubbing firmly across the top, sides, and bottom until no moisture remains.

Step 3

Mix the kosher salt, black pepper, garlic powder, and onion powder together in a small bowl, stirring with a fork until evenly combined.

Step 4

Sprinkle the rub generously all over the brisket—top, bottom, and all sides—pressing gently so it adheres to the meat.

Step 5

Let the rubbed brisket sit at room temperature for 30 minutes, allowing the salt to begin penetrating the meat.

Step 6

Fill the water pan of your offset smoker with 6 cups of water, then place the pan on the lower grate below where the meat will sit.

Step 7

Arrange the soaked post oak chunks on the hot charcoal fire, adding 3 chunks now; you'll add the remaining chunk in stages during cooking.

Step 8

Wait until the temperature inside the smoker stabilizes at 225°F, with steady smoke flowing, about 15–20 minutes before placing the brisket.

Step 9

Place the brisket on the upper grate fat-side up, positioning it so it does not touch the water pan or the firebox.

Step 10

Maintain the smoker temperature at 225°F by adjusting the air vents and adding charcoal and wood as needed, checking every 60 minutes.

Step 11

After 6 hours of smoking, check that the bark—the dark exterior crust—has formed and turned deep mahogany brown.

Step 12

Mix the beef broth and apple cider vinegar in a spray bottle, then spray the entire surface of the brisket evenly every 45 minutes for the next 4 hours.

Step 13

Continue smoking until the thickest part of the flat (the lean muscle) reaches 203°F when you insert a meat thermometer straight into the center, about 10–14 hours total.

Step 14

Remove the brisket from the smoker and place it on a large cutting board, then tent it loosely with foil and rest for 30 minutes.

Step 15

Identify the direction the muscle fibers run by looking at the flat and point; they should run opposite directions.

Step 16

Using a long sharp knife, slice the flat against the grain into 1/4-inch-thick slices, cutting perpendicular to the fibers so each slice is tender.

Step 17

Separate the point from the flat by cutting along the natural seam between them, then slice the point against its grain into 1/4-inch-thick slices.

Step 18

Arrange the sliced brisket on a platter with the flat and point sections side by side, and serve warm with the drippings on the side for dipping.