Smoked Texas Brisket


  • 10-12 Lb beef brisket, fat trimmed to ¼” thickness
  • ⅓ Cup kosher salt
  • ⅓ Cup black pepper


  1. Season the brisket with salt and pepper.
  2. Let the brisket sit at room temperature for an hour.
  3. Preheating your Z Grill at smoke.
  4. Place brisket, fatty side up.
  5. Rotate every 3 hours flip over.
  6. Smoke until meat is very tender.
  7. Let the brisket rest at least 30 minutes