Sure! Here's a step-by-step guide on how to make a great Texas-style smoked brisket:

Ingredients:
- A 10-12 pound beef brisket with a nice fat cap on one side
- Salt and pepper
- Wood chips or chunks (oak, hickory, or mesquite are great choices)
- Aluminum foil

Equipment:
- Smoker (ideally, an offset smoker or a kettle grill with a smoker attachment)
- Charcoal
- Meat thermometer

Instructions:

1. Trim the brisket: Start by trimming off any large pieces of fat or connective tissue from the brisket, being careful not to remove too much. You want to leave a nice fat cap on one side to keep the meat moist during smoking.

2. Season the brisket: Generously season the brisket with a mixture of salt and pepper. You can add other seasonings if you like, but Texas-style brisket is all about simplicity.

3. Get the smoker ready: Fill the smoker with charcoal and add your wood chips or chunks to create smoke. Aim for a temperature of around 225-250°F (107-121°C). It's important to maintain a consistent temperature throughout the smoking process.

4. Smoke the brisket: Place the brisket on the smoker, fat side up, and let it smoke for several hours. The general rule of thumb is 1 to 1 1/2 hours of smoking time per pound of meat. During this time, resist the urge to peek or open the lid of the smoker, as this can cause fluctuations in temperature.

5. Wrap the brisket: After several hours of smoking, when the brisket has developed a nice bark (crust) on the outside, it's time to wrap it in aluminum foil. This will help keep the meat moist and tender. Place the brisket in the foil and seal it tightly.

6. Continue smoking: Put the brisket back on the smoker and continue smoking until the internal temperature of the meat reaches around 200-205°F (93-96°C). This can take several more hours, depending on the size of the brisket.

7. Rest the brisket: Once the brisket has reached the desired temperature, remove it from the smoker and let it rest for at least 30 minutes, or up to 2 hours. This allows the juices to redistribute throughout the meat and makes for a more tender and flavorful brisket.

8. Slice and serve: Slice the brisket against the grain into thin slices, and serve with your favorite sides, such as potato salad, coleslaw, or beans. Enjoy!

Making a great Texas-style smoked brisket takes patience, attention to detail, and a lot of love, but the end result is well worth the effort.
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