A Bon Appétit guide explains how to make Texas-style smoked brisket using a gas grill or charcoal setup, emphasizing low-and-slow cooking at 225-250°F with consistent smoke and temperature management over 12 hours. The recipe uses a simple salt-and-pepper rub on a 10-12 pound packer brisket and includes troubleshooting tips for achieving tender, smoky results.
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A Bon Appétit guide explains how to make Texas-style smoked brisket using a gas grill or charcoal setup, emphasizing low-and-slow cooking at 225-250°F with consistent smoke and temperature management over 12 hours. The recipe uses a simple salt-and-pepper rub on a 10-12 pound packer brisket and includes troubleshooting tips for achieving tender, smoky results.