Texas Brisket Recipe | How to Smoke Texas Style Brisket on a Medium Big Green Egg

Texas Style Brisket, Central Texas Brisket, Franklin's Brisket, Salt and Pepper Smoked Brisket...whatever you call it, it's delicious and so much easier to make than you probably think.
( If you're working with The Big Green Egg it's even easier! )
Texans loves their beef and when we get to smoking brisket, we don't want much more than the beef and smoke to be showcased. This recipe follows the standard guidelines of Central Texas Brisket, made famous nationally by such pitmasters as Aaron Franklin, Tootsie Tomanetz, Louie Mueller among others. Each pitmaster's actual method may deviate from this recipe, and you're welcome to tweak all you want as well, but I just wanted to share my go to steps in making what I think is a hard to beat brisket. Follow along and let me know what you think!
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Ingredients:
10-12 lb. Whole Packer Brisket (make sure the dimensions will fit in your smoker)
1/2 cup Kosher salt
3/4 cup Course Ground Pepper or Cracked Pepper (never powdered!)
Yellow mustard
Supplies:
The Big Green Egg (or any other indirect smoker, but this video covers tips for BGE folks)
Lump Charcoal and smoking wood (Texas Style is typically Post Oak)
Remote Temperature Probe (Amazon Link to my favorite: amzn.to/3pQkSuS )
Long Sharp Knife
Shaker or mixing bowl for salt & pepper rub
Chopping Block
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Thank y'all so much for watching! If you have any questions or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes.
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-Drew