"Texas Style" Smoked Brisket


1 – 10 lb. to 15 lb. whole beef brisket (preferably choice or prime grade)

½ -  Cup of whole black peppercorns

1/3 - Cup of Kosher salt


1 – OLD 66 Drum Smoker

1 - food processor or electric coffee mill

1 - medium sized bowl

1 – large roasting pan, ½ sheet or large Pyrex type dish

2 – sheets of butcher paper large enough to wrap the entire brisket

2 – sheets of aluminum foil large enough to wrap the entire brisket

1 – pan/casserole dish for “cooking” the Burnt Ends

Preparing the Brisket:

  1. Remove brisket from the plastic wrap and rinse off the blood in the packaging.
  2. Dry the brisket with paper towels by dabbing the brisket with the paper towels.
  3. Remove all “hard” fat from the brisket with a sharp filet style knife.
  4. Grind the black peppercorns to a course consistency and add to bowl.
  5. Liberally salt the brisket on all sides while gently rubbing salt into the brisket.
  6. Apply the coarsely ground peppercorns to the brisket, again while gently rubbing the pepper into the brisket.
  7. Light the hard lump charcoal inside the OLD 66 Drum Smoker, establishing a steady temperature range of 250 F to 275 F.
  8. Allow brisket to come to “room temperature”.
  9. Place the Cooking Grid in the OLD 66 Drum Smoker.

Smoking the Brisket:

  • Place the brisket (fat side down) on the Cooking Grid inside the OLD 66 Drum Smoker and begin to smoke-roast.
  • Monitor the internal temperature of the brisket with an accurate roasting thermometer or an instant read thermometer.
  • When the brisket reaches an internal temperature of 180 F, remove the brisket from the appliance and wrap it in butcher paper prior to wrapping the brisket in aluminum foil.
  • Place the wrapped brisket back on the appliance and continue “cooking” until the internal temperature reaches 210 F to 215 F.
  • Remove brisket from the OLD 66 Drum Smoker, place in a roasting pan or additional aluminum foil to capture juices and place the brisket in a closed Cambro or closed cooler with towels placed on top of the brisket in the foil wrap.
  • Allow brisket to “rest” for 2 to 4 hours.
  • Remove brisket from resting and un-wrap the aluminum foil and the butcher paper attempting to capture as much juice from the brisket as possible.
  • Brisket is ready to serve:  slice brisket across the grain to insure best slices.

Total Time:  10 to 14 hours