Texas Style Smoked Brisket Recipe 415

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EMERIL'S TEXAS-STYLE SMOKED BRISKET



Emeril's Texas-Style Smoked Brisket image

Provided by Food Network

Categories     main-dish

Time 6h8m

Number Of Ingredients 33

1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
Mesquite wood chips
Barbecue Sauce, recipe follows
1/4 cup Worcestershire sauce
2 tablespoons vegetable oil
3 tablespoons hot red pepper sauce
2 teaspoons Essence, recipe follows
3/4 cup chopped yellow onions
1/2 teaspoon red pepper flakes, or more to taste
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar
1/2 cup yellow mustard
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
2 tablespoons salt
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
  • Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
  • Remove the meat from the refrigerator and let come to room temperature.
  • Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
  • (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
  • Serve with Barbecue Sauce on the side for dipping.
  • In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

TEXAS-STYLE BRISKET



Texas-Style Brisket image

This is the quintessential Texas-style brisket. Even my husband's six-generation Texas family is impressed by it! Grilling with wood chips takes a little extra effort, but I promise you'll be glad you did. Each bite tastes like heaven on a plate. -Renee Morgan, Taylor, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 20 servings.

Number Of Ingredients 5

1 whole fresh beef brisket (12 to 14 pounds)
1/2 cup pepper
1/4 cup kosher salt
Large disposable foil pan
About 6 cups wood chips, preferably oak

Steps:

  • Trim fat on brisket to 1/2-inch thickness. Rub brisket with pepper and salt; place in a large disposable foil pan, fat side up. Refrigerate, covered, several hours or overnight. Meanwhile, soak wood chips in water., To prepare grill for slow indirect cooking, adjust grill vents so top vent is half open and bottom vent is open only a quarter of the way. Make 2 arrangements of 45 unlit coals on opposite sides of the grill, leaving the center of the grill open. Light 20 additional coals until ash-covered; distribute over unlit coals. Sprinkle 2 cups soaked wood chips over lit coals., Replace grill rack. Close grill and allow temperature in grill to reach 275°, about 15 minutes., Place foil pan with brisket in center of grill rack; cover grill and cook 3 hours (do not open grill). Check temperature of grill periodically to maintain a temperature of 275° throughout cooking. Heat level may be adjusted by opening vents to raise temperature and closing vents partway to decrease temperature., Add another 10 unlit coals and 1 cup wood chips to each side of the grill. Cook brisket, covered, 3-4 hours longer or until fork-tender (a thermometer inserted in brisket should read about 190°); add coals and wood chips as needed to maintain a grill temperature of 275°., Remove brisket from grill. Cover tightly with foil; let stand 30-60 minutes. Cut brisket across the grain into slices.

Nutrition Facts : Calories 351 calories, Fat 12g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 1243mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 56g protein.

SMOKED BRISKET RECIPE



Smoked Brisket Recipe image

Pure and simple, melt in your mouth and packed with flavor, this smoked beef brisket is seasoned with salt and pepper, then smoked low and slow with oak.

Provided by Justin McChesney-Wachs

Categories     Main

Time 15h30m

Number Of Ingredients 4

12 to 16 lb Prime grade whole packer brisket ((fat trimmed to 1/4" to 1/2" and silver skin removed))
1/2 cup Diamond kosher salt
1/2 cup freshly ground black pepper
Spritz of 50:50 apple cider vinegar and water ((if necessary))

Steps:

  • Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
  • While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 250 and 275° F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke.
  • Place the brisket in the smoker with the thicker tip closest to the heat. Leave the lid closed for at least 3 hours. Cook for a total of 6 to 8 hours until dark brown bark is formed and the internal temperature reaches 165° F after the stall (when the temp stops rising for hours around 150° F).
  • Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 200 and 205° F, about 6 to 8 more hours.
  • Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket if you prefer.
  • Separate the point from the flat muscle. Slice against the grain (which is different for each muscle) into 1/4" slices just before serving. Enjoy!

Nutrition Facts : Calories 582 kcal, Carbohydrate 5 g, Protein 76 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 225 mg, Sodium 4061 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

TEXAS STYLE BRISKET RECIPE



Texas Style Brisket Recipe image

There are many different recipes and methods for Texas brisket but the following is a tantalizingly delicious recipe you will want to repeat once you try it.

Provided by cavetools

Categories     Main Course

Number Of Ingredients 3

12- 14 Pounds 1 whole packer brisket
2 Tablespoons Kosher salt (course)
2 Tablespoons Coarse ground black pepper

Steps:

  • It's finally time to put Texas in your brisket. This is a simple process:
  • Mix ¼ cup Kosher salt and ¼ cup of the coarse black pepper in a shaker. Coat the entire outside of the brisket.
  • Be generous! Let the seasoned brisket rest while your pit is brought to temperature.
  • The slow-cooked Texas brisket is going to take several hours.
  • Be prepared to maintain an even temperature of 250 degrees.
  • Some of the modern smokers have digital thermostats and digital temperature controls.
  • It is always best to use a good old-fashioned meat thermometer to ensure you know exactly what the temperature of the meat is at all times.
  • When you are sure your temperature is stabilized, place the brisket, fat side up, on the grate and close the lid.
  • The traditional Texas Style Smoked Brisket uses post oak, however, Pecan or other wood also works fine.
  • Simply add a little wood to the fire periodically to keep the smoker at a steady 250 degrees.
  • No need to open the lid! Have a cooler of cold drinks by your side and be prepared to wait about 5 hours.
  • In approximately 5 hours at 250 degrees, the outside of the brisket will begin to turn dark.
  • This is perfect. It's time for the wrap.
  • Tear 2 large strips of butcher paper and lay them across a table on top of one another.
  • Remove the brisket from the grill, and place the meat in the middle of the top strip.
  • Wrap tightly. Flip the brisket and repeat the process with the second strip, tucking the sides in tightly.
  • Remember which is the top fatty side.
  • Place the brisket back on the grill, fat side up!
  • By now, your mouth should be watering, and your stomach growling, but you still have a little more work to do.
  • Temperature monitoring is important to stick a probe into the thickest part of the brisket, right through the paper, but don't go too deep.
  • The probe should be in the middle of the meat.
  • Monitor closely for another 3 to 4 hours, and when the temperature rises to 200 degrees, your smoked brisket is done!
  • The meat should be tender a​​nd juicy and there should be no resistance when you stick it with the probe.
  • While you might want to pull the plates out right away and present yourself with the title of "Pit Master", there is one more important step in this process.
  • You need to place the brisket in a dry cooler, close the lid, and let it rest for at least 2 hours before slicing.
  • The resting process stops the brisket from cooking further and allows it to reabsorb the moisture which gives it its juiciness. Don't skip the 2-hour wait!
  • To slice the brisket like a pit master, first, locate the point and flat and separate into two pieces.
  • Slice the flat into ¼ inch pieces. Next, split the point down the middle, against the grain.
  • You can cut the point into slices and cube the outer edges which may have some burnt ends.
  • Now, you are finally ready to enjoy your Smoked Texas Style Brisket. Serve and be ready for all the compliments on your first smoked brisket achievement!

Nutrition Facts : ServingSize 85 g, Calories 250 kcal

AUTHENTIC TEXAS-STYLE SMOKED BBQ BRISKET



Authentic Texas-Style Smoked BBQ Brisket image

If you love BBQ beef brisket but have always been intimidated by the thought of smoking one yourself at home then this is the perfect "how to" recipe to help you get it done to perfection.

Provided by Kris Coppieters

Categories     Dinner     Main Course

Number Of Ingredients 5

12 pound beef brisket whole packer (point and flat together) untrimmed, USDA Choice grade or higher
12 ounces beef broth
6 teaspoons Morton Coarse Kosher Salt ((approximately ½ teaspoon per pound))
½ cup Big Bad Beef Rub
½ cup beef broth

Steps:

  • Trim. Trim off most of the fat cap but leave about 1/4" (6.3 mm). Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you're done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing.
  • Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side.
  • Inject (optional). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don't want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now's the time to use it. Pump in about 1 ounce (28 g) of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" (2.5 cm) apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don't get squirted in the eye.
  • Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat.Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.
  • Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F (113°C). We want to cook at about 225°F (107°C), but the temp will drop a bit once you open the lid and load in the cold meat.
  • Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces (113 g)) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark.
  • Wrap (optional). The meat's internal temperature will move steadily upward to somewhere around 150 to 170°F (55 to 77°C), and then it will enter the stall. Once in the stall, the temp will seem to take forever to rise. The stall can last 5 hours and the temp may not rise more than 5°F! When the meat hits the stall and temp stops rising, take it off and wrap it tightly in a double layer of heavy-duty foil. We have learned that the more airspace around the meat, the more juice leaks out of the meat. Crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 225°F (107°C). This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall. If you wrap the meat at 150°F (65°C), it will power right through the stall and cut your cooking time significantly.
  • Burnt ends (optional). Burnt ends are amazingly flavorful bite-size crispy meat cubes. Originally they were simply edges and ends that were overcooked and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free. Then, in 1970, in his marvelous book American Fried, Calvin Trillin wrote the following about Arthur Bryant's restaurant in Kansas City "The main course at Bryant's, as far as I'm concerned, is something that is given away for free -- the burned edges of the brisket. The counterman just pushes them over to the side as he slices the beef, and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I'm in some awful overpriced restaurant in some strange town -- all of my restaurant-finding techniques having failed, so that I'm left to choke down something that costs seven dollars and tastes like a medium-rare sponge -- a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free."
  • Temp it. When the meat temp hits 195°F (95°C), start poking it. Poke it with a thermometer probe. It should slide in and out with little resistance if it is done. Poke it with a finger or pick it up and jiggle it. If it goes wubba wubba and wiggles like jelly, it is done. This usually happens somewhere between 195 and 205°F (90 and 96°C), usually at around 203°F (95°C).
  • Cheating. Here's my technique, strictly illegal in BBQ competitions, but very welcome in my family. In a frying pan, render about 1/4 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the brisket point into 1/2" to 3/4" (12 to 19 mm) cubes. Set aside any pieces that are too fatty or just eat them. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup (60 ml) of your favorite BBQ sauce and 1/4 cup (60 ml) of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn. When they're done, keep them warm in the faux cambro with the flat.
  • Faux Cambro. Cambros are insulated boxes used to keep food warm for extended periods of time. To create a home made version, get a plastic beer cooler, line it with a towel, blanket, or crumpled newspaper, and put the meat, still in foil, into the cooler on top of the lining. If the foil is leaking fluids put the meat in a large pan first. Leave the thermometer probe in the meat. Close the lid and let the hot meat sit in the cooler for 1 to 4 hours until you are ready to eat. If you can, wait til it drops to 150°F (65°C) to slice it. If you have a tight cooler, it should hold the meat well above a safe serving temp of 140°F (60°C) for several hours. Click here for our cooler reviews.
  • Slice (How do I slice brisket?). Don't slice until the last possible minute. Brisket dries out very very quickly once it is cut. If you wish, you can firm up the crust a bit by unwrapping the meat and putting it over a hot grill or under a broiler for a few minutes on each side. Watch it closely so it doesn't burn. Sauce should not be needed if the brisket is juicy, but if you want sauce, just don't use a sweet one. Heat up my Texas Barbecue Mop Sauce or heat up the jus in the foil and bring it to the table. Beware: Taste the jus first. It might be salty. You can dilute it warm water or unsalted beef broth. Important: Turn the meat fat side up so the juices will run onto the meat as you slice.
  • Slicing is a bit of a challenge because there are two muscles (the point and the flat) and the grain flows in different directions. In this photo you can see the grain in the meat. The point muscle sits on top of the flat muscle. The point is thin on one end (A) and thick on the other (B). The thickness of the slab varies significantly, from 1" (2 cm) at the left and right edge to 4" (10 cm) or more at the crown of the point.Here are three methods for carving. (I) the easy method, (II) the Sorkin method, and (III) the competition method.
  • (I) The easy methodLop off about 1" (2 cm) from the thick end and about 2" (5 cm) from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and slice across the grain. You can also slice against the grain of the point. Offer your guests "lean" or "fatty." Most will choose the lean, which will leave the better, fattier, point cut for you (turn it into burnt ends!).
  • (II) The Sorkin slicing methodI learned this method from Barry Sorkin of Chicago's Smoque BBQ. He makes my favorite brisket in the world. In the photos below, Sorkin demonstrates how he slices a whole packer brisket.
  • Start by removing the drier thin part of the flat, and set it aside for chopping, not slicing.
  • Then slice the thick center part of the flat across the grain until you encounter the point muscle on top of the flat. In the photo above, he is within one or two slices from hitting the point. These center cut slices are the ones that most competitors use because they produce a visually pleasing presentation of nearly identical slabs of meat.
  • Sorkin then goes into the layer of fat between the point and flat at the thick butt end, and he removes much of the fat. It can be 1/2" thick or more in there, and that makes the slices inedible.
  • The remaining hunk has both muscles, the point sitting on top of the flat, with the grain going in different directions. He slices this hunk in half.
  • Here, the section on the right is a butt end with one cut edge. The left section, from the center the brisket, has two cut edges.
  • Slice the center section as shown, from the outer edge in.
  • Slice the remaining butt end of the point in the same direction as you cut the flat, continuing to cut parallel to the cut end.
  • Sorkin then fans the slices on a bun. Notice the line separating flat and point.
  • Thin parts of the flat are chopped and some of the fat from between the point and flat is mixed in for moisture. The results are crunchy, heavily seasoned, and juicy. These bits can also be splashed with sauce and served on a bun.
  • (III) Competition brisket slicing methodSome competitors prefer this method of slicing. Run a knife between the flat and the point and separate the two muscles. Trim off excess fat. Slice each muscle separately across the grain about 1/4" (6.3 mm) thick. The meat should hold together, not fall apart or crumble. It should only pull apart with a gentle tug. If the first slice falls apart, cut thicker slices. Here is a picture of a competition brisket entry by Kansas City Barbecue Society (KCBS) President Emeritus Candy Weaver. Notice the nice even slices of flat with the smoke ring on top surrounded by chunks of burnt ends. Learn more about how to cook competition brisket here.
  • Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. If you wish, drizzle some Texas Barbecue Mop Sauce mixed with some of the drippings from the Texas crutch on top of the meat. Taste the drippings first because they can be salty (if so, you can dilute them with water or unsalted beef broth). Here's one of my faves: At Joe's KC in Kansas City the serve a sandwich called the "Z-Man". It's thin sliced brisket with a sweet KC sauce topped with melted provolone cheese, a couple of thick crunchy onion rings, more sauce, all on a toasted kaiser roll, and slaw on the side. You want pickle chips on it, go ahead.

Nutrition Facts : Calories 705 kcal, Protein 95 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 281 mg, Sodium 1591 mg, ServingSize 1 serving

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  • Trim the fat cap to 1/4-inch to 1/2-inch thick, then rub the brisket all over with the spice rub. Let the brisket sit at room temperature for 1 hour.
  • Start the smoker and get the temperature up around 225 to 250°F. Fill a disposable aluminum pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
  • Place the brisket on the smoker fat side up and close the lid. Leave the lid closed and smoke the brisket for at least 3 hours, then start to check it every 30 minutes or so too see that a nice dark color is developing, spritzing the surface of the brisket with water or vinegar in a spray bottle if it starts looking dry.


SMOKED BRISKET WITH TEXAS STYLE RUB - DAD WITH A PAN
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  • Preheat your smoker to 225-260F. While its heading up, begin to trim your brisket. Trim down the fat side, until you have about 1/4 inch of fat all through the fatty side. Turn to the lean side and trim off any silver skin and any hard chunks of fat. Trim off any piece of meat "stragglers" that will end up burning in the cook. The goal is to make it look as aerodynamic as possible.
  • In a seasoning shaker, combine kosher salt, pepper, granulated garlic, celery seed, paprika, and cayenne pepper. Apply a thin coat of mustard on both sides of your brisket, then shake on a liberal coat of rub to both sides of your brisket.
  • Place the brisket in your smoker and place a probe in the point and flat sides. I like to spritz it down with a 50/50 water and apple cider vinegar blend about once an hour. Smoke until you get a dark bark, then pull off and wrap.
  • Return to the smoker, and continue your cook. Probe for doneness once an hour until it feels like room temperature butter. You'll see a internal temperature in the 200-210 range. For a 15 lb brisket, I had about a 12 hour cook and internal temp of 204 when I pulled.


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  • In a small bowl combine pepper and salt to make the rub. Season brisket all over liberally with the rub.
  • Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place brisket in the smoker or grill, fat side up, and smoke until an instant read thermometer registers around 180°F when inserted into the thickest part of the meat. Wrap brisket butcher paper, place back on smoker or grill, and continue to cook until an instant read thermometer registers 203°F when inserted into the thickest part of the meat.
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  • Trim the Brisket: Trim the brisket directly from the fridge, cold brisket it easier to trim. Set the brisket in front of you meat side up, fat side down. Remove the large hard piece of fat that separates the point from the fat, trim this down until it is smooth between the point and the flat. Remove any silver skin or excess hard fat from the flat muscle. Trim the thin corner of the flat, this will dry out during cooking since it’s so thin. Flip the brisket over to the fat side and trim the fat down to 1/4 inch thickness. Be careful not to cut down into the meat.
  • Prepare the rub: add the ingredients for the rub into a small bowl. Stir to combine, then add into a large shaker, or use a spoon to evenly spread the rub all over the brisket, both sides.
  • Smoke: Place the brisket on the smoker, fat side down (my preference because it helps the bark develop nicely over the top) and with the flat (the thin portion) furthest from the heat source. Place the point closest to the heat source. Insert a probe thermometer to monitor the internal temperature, place this in the thickest part of the meat. Close the lid and smoke until the internal temperature reaches 165℉, replacing wood pellets or chips as needed. Takes 6-8 hours. (DO NOT open the smoker the first 2 hours of the cook, this is when the meat will absorb the most smoke flavor).


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  • Remove the wet-aged brisket flat from the packaging, pat dry with paper towels and place on the cutting board and trim off any excess fat. There isn't usually much of it on brisket flats.
  • Sprinkle a light coating of kosher salt on one side, then a light coating of the coarse pepper. Pat with your hand to help the seasonings stick. Flip the meat and repeat. Don't forget to season the sides as well. The amount of seasoning is up to you. Add more if you like. If you like your brisket more peppery, add more pepper.
  • Leave the meat rest at room temperature to get rid of some of the chill. Meanwhile, prepare the smoker.
  • Preheat the smoker to 275F (140C) using hickory, or oak supplemented with mesquite chips for smoke. I recommend starting smoking at 225F (107C) for 30 min, increase the temperature to 250F (121C) and smoke for another 30 minutes, then let temperature creep up to 275F and keep it there. This way the meat won't get shocked by intense heat and won't sweat.


TEXAS STYLE SMOKED BEEF BRISKET - HEY GRILL, HEY
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2020-03-05 Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smoked brisket. All you need is salt, pepper, …
From heygrillhey.com
5/5 (83)
Calories 282 per serving
Category Main Dish
  • Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
  • In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
  • Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
  • On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.


#1 TEXAS STYLE SMOKED BEEF BRISKET RECIPE | SALT AND …
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2020-09-15 How to smoke beef brisket Bring your big green egg or smoker up to 250 degrees. Place the brisket on the smoker and smoker your brisket for …
From saltvanilla.com
Ratings 1
Category Meat
Cuisine American
Total Time 16 hrs 30 mins
  • You need the trim the brisket to have about an 1/8 inch-1/4 layer of fat on the top side. On the bottom side trim away any excess fat. Then place the coriander seed in a spice grinder and pulse for 10 seconds. Mix the coriander with pepper, and cajun seasoning. Then season heavily all of the snake river farms brisket with salt and then with the spice mixture on both sides of the brisket.
  • Bring your big green egg or smoker up to 250 degrees. Place the brisket on the smoker and smoker your brisket for roughly 8-10 hours or until the internal temperature reaches 160 degrees. At this point it is a great idea to wrap your briskets in butchers paper or parchment paper and place the brisket back on the smoker. You want the brisket to cook until the internal temperature hits about 190 degrees. At this point you can just hold your meat in your oven to 150 degrees until you are ready to slice the brisket. You want to wait until the last minute to cut the meat that way it doesn’t dry out. Slice the brisket, serve and enjoy!


HOW TO SMOKE A BBQ BRISKET TEXAS-STYLE (2021) - …
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2019-07-27 Texas-style BBQ Brisket Recipe Rinse the beef brisket under cold water and dry it off completely. Trim the brisket. If it has a layer of fat greater …
From bbqchiefs.com
Reviews 2
Estimated Reading Time 8 mins


EASY TEXAS STYLE SMOKED BRISKET - MEALPLANNERPRO.COM
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2017-06-26 An easy Texas style smoked brisket that is juicy and tender. Ingredients 1 beef brisket 1/4 cup salt 2 quarts water 2 Tbs black pepper 1 tsp …
From mealplannerpro.com
Total Time 4 hrs 20 mins
Calories 10 per serving


TEXAS-STYLE SMOKED BEEF BRISKET | TANGLED WITH TASTE
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2016-11-20 Smoke your beef brisket for 45 minutes per pound. Wrap your brisket in Tin Foil or Butcher Paper. and, Transfer it to a 250 degrees Fahrenheit …
From tangledwithtaste.com
Reviews 5
Calories 2 per serving
Estimated Reading Time 4 mins


SMOKED, SPICE RUBBED, TEXAS-STYLE BRISKET ON TEXAS …
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2021-09-29 Figure that a brisket smoked at around 200º will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches …
From foodnetwork.ca
2.5/5 (48)
Total Time 9 hrs 20 mins
Servings 8


TEXAS STYLE BBQ WORLD CHAMPION BRISKET RECIPE | HOW …
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Let the brisket rest for a couple of hours in the refrigerator. Preheat the grill to 200 degrees F. Mix the chili powder and Head Country Original Championship Seasoning to create a rub. Liberally apply Head Country Marinade on the fat …
From headcountry.com


TEXAS STYLE BRISKET RECIPE - YOUTUBE
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Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and inst...
From youtube.com


TEXAS-STYLE SMOKED BRISKET RECIPE | MYRECIPES
2007-06-18 To prepare brisket, combine the first 5 ingredients. Place 2 tablespoons sugar mixture in a blender. Set aside remaining sugar mixture. Step 2 Remove 2 chiles and 2 …
From myrecipes.com
5/5 (2)
Calories 243 per serving
Servings 10
  • To prepare brisket, combine the first 5 ingredients. Place 2 tablespoons sugar mixture in a blender. Set aside remaining sugar mixture.
  • Remove 2 chiles and 2 tablespoons sauce from can; add to blender. Reserve remaining chiles and sauce for another use. Add 1 cup chopped onion and next 3 ingredients (through beer) to blender; process until smooth. Combine brisket and chipotle mixture in a 2-gallon zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
  • Soak wood chunks in water about 16 hours; drain. Remove brisket from bag, discarding marinade. Pat brisket dry, and rub with remaining sugar mixture. Let brisket stand at room temperature for 30 minutes.
  • Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225°.


EASY AUTHENTIC TEXAS-STYLE SMOKED BEEF BRISKET - BUSY LIFE ...
2020-06-17 Prep the smoker, coals, and water bowl in the smoker (Minion Method) Do the dry/wet rub on the brisket Plan on ballpark 80-90 minutes a pound, so I generally estimate 6 …
From busylifekitchen.com
4.2/5 (20)
Servings 4
Cuisine American
Category Main Course
  • Line the bottom of your pan with lump charcoal. See if you can find some large pieces to give longer burn times. The Minion method calls for placing hot coals on a layer of unlit charcoal, but I create a large cavity in the center, lining up the charcoal to form a sort of well in the center, like a donut. This is where you will lay the hot coals.
  • Add all of the dry ingredients to a bowl and mix well with your fingers--your fingers will turn a lovely shade of red. Your hands are gonna get dirty--it is worth it. Mix the pickle juice and mustard in a separate bowl.
  • This is the final step and you are on your way. Take your 3 precious pieces of smoker wood and lay them on the VERY EDGE of the coal pan. Then, take your chimney and CAREFULLY pour the coals into the center well / cavity of the coal pan. You do not want the fruit wood directly on the hot coals. Spread the hot white coals evenly in the center with a coat hanger or thin piece of metal so they are right up against the unlit coals, and ALMOST touching the fruit/smoker wood. You only want a little smoke touching the food for extended durations, or it will come out tasting like a chimney--trust me on this one.
  • I usually don't touch the brisket until about four hours, and then I go check the temp. By this time with a meat thermometer. It should be around 155-160 degrees. This is around the temp where it 'stalls' or plateaus and won't get any hotter. This is where many pitmasters will wrap the brisket in paper or foil to concentrate the heat and speed things up. I have found that the taste of the foil gets into the food, so instead of plain foil, I use the thicker 9x13 foil serving trays one on top of the other.


CENTRAL TEXAS POST OAK SMOKED BBQ BRISKET - SUNSET & SEWANEE
2019-07-12 Central Post Oak Smoked Texas-Style Brisket, New York Style Steak with Homemade […] Reply. Fire and Ice Cucumbers - Sunset & Sewanee says: September 29, …
From sunsetandsewanee.com
5/5 (1)
Category Barbecue
Cuisine Southern
Total Time 12 hrs 45 mins
  • Follow the step-by-step instructions under the images on this post. Trim to ¼ inch thick layer of pillowy fat all over the top of the brisket. See detailed instructions above. Trimming the brisket is best done the day before you do the smoking since this recipe is lengthy.
  • Add equal amounts of salt and black pepper. Stir to mix thoroughly. A large empty spice shaker with large holes works even better to mix.
  • Light the smoker according to the directions. Using raw wood to smoke, begin by making a bed of coals out of wood or wood charcoal. (I use FOGO premium charcoal, it burns clean and longer than briquets)
  • Add the brisket to the smoker, placing the large end closest to the source of the smoke. Close the smoker up and maintain a steady 250°F/121°C for 3 hours. Add enough wood chunks to last several hours.


HASSLE-FREE TEXAS SMOKED BRISKET RECIPE | THE MEATSTICK
To make this in Texas-style, we need to mix kosher salt, black pepper, and granulated garlic in a small bowl and then rub the meat all over. Start the smoker and arrange the temperature around 225°F/107 °C to 250°F/121 °C. It is important to keep the temperature uniform between these degrees throughout the process.
From themeatstick.com
Estimated Reading Time 5 mins


TEXAS BBQ HOUSE - 171 PHOTOS & 415 REVIEWS - BARBEQUE ...
Specialties: Serving good 'ole, home-style South Texas BBQ in AZ. We specialize in family-recipe, dry rub meats smoked low and slow over oak and served in true Texas BBQ-style on white butcher paper. Our signature smoked meats are complemented bya variety of traditional Texas BBQ side dishes and desserts. Sauce is optional, so our special homemade brew is on …
From yelp.com
4.5/5 (415)
Location 5037 S 24th St Phoenix, AZ 85040
Cuisine Barbeque
Phone (602) 343-6447


HOW TO SMOKE A BRISKET TEXAS STYLE WITH PELLET GRILL ...
How to smoke a brisket Texas style with pellet grill is the only way for me. I have tried the Central Texas-style of smoked brisket where they douse the brisket with salt and pepper. And after 6 hours or after the inside of the meat in the flat is 165 degrees. They wrap the brisket in butcher paper, you know that heavy brown paper. They then ...
From everythinggrillreviews.com
Estimated Reading Time 3 mins


TEXAS-STYLE SMOKED BRISKET RECIPE - THE SPRUCE EATS
2021-08-24 Click Play to See This Texas-Style Smoked Brisket Recipe Come Together. Featured Video. Ingredients. 1 (8- to 10-pound) untrimmed brisket. 1/2 cup Texas-style brisket rub. Wood chips (oak, fruitwood, hickory) Steps to Make It. Gather the ingredients. Preheat smoker and add wood chips (follow your instruction manual). Rinse and dry the brisket. Apply …
From thespruceeats.com


HOW TO MAKE TEXAS SMOKED BRISKET PROPERLY - YOUTUBE
2019-08-13 You haven't had real brisket until you've had Texas Smoked brisket.. and you haven't truly lived until you've made a homemade smoked brisket. This isn't jus...
From youtube.com


DAVID VENABLES BEEF BRISKET QUESADILLAS RECIPE 415
Steps: To prepare the brisket, preheat the oven to 350°F. Place the brisket in a large casserole dish or roasting pan; set aside. Combine the chili powder, garlic powder, onion powder, cumin, black pepper, and brown sugar in a small bowl.
From tfrecipes.com


TEXAS STYLE BBQ BRISKET | SMOKED BRISKET RECIPE + BRISKET ...
Brisket in Texas has a distinctive smokey, salty, and peppery flavor that will melt in your mouth and transport you to beef heaven. What really makes it Texa...
From youtube.com


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