Salt-and-pepper brisket uses a classic 50/50 mix of coarse kosher salt and coarse black pepper to create a rich, savory crust during a low-and-slow smoke.
Coarse Black Kosher Salt Enhances the natural beef flavor without dissolving too fast. Pepper Provides a spicy, aromatic crust. Many pit-masters use a 16-mesh grind. Others use a 2-to-1 or 16-mesh heavy pepper blend to build a darker crust.
METHOD: Clean off hard fat, round sharp corners, and remove excess silver skin. Shake coarse salt and pepper evenly over the entire surface from about two feet above. Cook 225-250°F using post oak (or preferred wood) until internal temp hits around 165-175°F. Wrap in butcher paper or foil, then continue cooking until the internal temp reaches about 190-203°F; meat is tender.
Rest wrapped brisket an hour, then slice against the grain.