Making a great Texas-style smoked brisket is a time-intensive process that requires patience, skill, and attention to detail. Here is a general overview of the process:

1. Select the brisket: Start by selecting a high-quality brisket. Look for a brisket that has a good amount of marbling and is evenly shaped. A brisket that weighs between 10 and 14 pounds is ideal.

2. Trim the brisket: Trim any excess fat from the brisket, leaving about 1/4 inch of fat on the surface. Trim any loose pieces of meat or silver skin as well.

3. Season the brisket: Generously season the brisket with a dry rub. The rub typically includes salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Be sure to cover the entire surface of the brisket.

4. Let the brisket rest: Let the seasoned brisket sit at room temperature for at least 30 minutes to an hour before smoking.

5. Prepare the smoker: Preheat the smoker to 225-250 degrees Fahrenheit. Use wood chunks or chips to create smoke. Mesquite and oak are popular woods for Texas-style brisket.

6. Smoke the brisket: Place the brisket on the smoker, fat side up. Let the brisket smoke for 8 to 12 hours, maintaining a consistent temperature and adding wood chips as needed.

7. Wrap the brisket: When the brisket reaches an internal temperature of around 160 degrees Fahrenheit, wrap it in butcher paper or aluminum foil. This helps to retain moisture and prevent the brisket from drying out.

8. Continue smoking: Place the wrapped brisket back on the smoker and continue to smoke until it reaches an internal temperature of around 200 degrees Fahrenheit. This can take an additional 4 to 6 hours.

9. Rest the brisket: Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes to an hour before slicing.

10. Slice and serve: Slice the brisket against the grain and serve with your favorite barbecue sauce and sides.

Remember, smoking a brisket is an art form and takes practice to perfect. With time and experience, you can develop your own unique approach to making a great Texas-style smoked brisket.
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