Name: Texas-Style Smoked Brisket
Yield: 12 to 16 Servings
Ingredients: 1 10–12-pound whole beef brisket, fat trimmed to 1/4-inch thickness; 1/3 cup kosher salt; 1/3 cup freshly ground black pepper; A charcoal grill and a drip tray; A chimney starter; 2 20-pound bags hardwood charcoal (you may have some left); 8–12 2–3-inch untreated kiln-dried hardwood chunks, preferably hickory or oak; A grill or analog thermometer (we recommend it even if your grill has one)

Christopher Testani

Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that.

Recipe notes