Slow Smoked Texas Brisket Our pride and joy. We hand-rub each brisket with our signature blend of salt, black pepper, and spices, then let it smoke low and slow over post oak for 14+ hours until it develops that perfect mahogany bark. The result? Tender, juicy slices with a pink smoke ring you can see and a rich, beefy flavor that needs no sauce—though we won't judge if you add a little.