Texas Smoked Brisket

Smoked brisket is a quintessential Texas barbecue favorite, known for its mouthwatering flavors and tender, smoky goodness. This recipe will guide you through the process of preparing a delicious Texas-style smoked brisket for four people. Be prepared for some patience, as smoking a brisket takes time, but the result is well worth it.

This recipe may require some time and effort, but the taste of the smoky, tender meat will be a culinary experience to remember. It’s a perfect dish for a barbecue, family gathering, or any occasion where you want to savor the essence of Texas barbecue.

Ingredients

• 1 whole beef brisket (approximately 10-12 pounds)
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 tablespoon cayenne pepper (adjust for your preferred level of spiciness)

For Smoking:

• Oak or hickory wood chunks or chips
• Charcoal (if using a charcoal smoker)
• Aluminum foil
• Meat thermometer

Preparation

1. Preparing the Brisket:

a. Start by trimming any excessive fat from the brisket, leaving about 1/4 inch of fat on the top side. This will help to keep the meat moist during the smoking process.

b. Mix the kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, and cayenne pepper in a bowl to create your rub.

c. Generously rub the entire brisket with the seasoning mix, making sure to coat it evenly on all sides. Wrap the seasoned brisket in plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.

2. Preparing the Smoker:

a. If you’re using a charcoal smoker, light the charcoal and let it burn until it turns gray. If you’re using a wood smoker, you can proceed to the next step without charcoal.

b. Soak the wood chunks or chips in water for about 30 minutes. Drain them before using.

c. Prepare your smoker for indirect heat, targeting a temperature of about 225-250°F (107-121°C). Place a water pan under the brisket to help maintain moisture in the smoker.

3. Smoking the Brisket:

a. Place the brisket on the grate of your smoker with the fat side up. If you have a meat thermometer with a probe, insert it into the thickest part of the brisket without touching the bone.

b. Add the soaked wood chunks or chips to your smoker to create that signature smoky flavor. Keep the smoke thin and blue – not billowing white smoke, which can result in a bitter taste.

c. Maintain a consistent temperature throughout the smoking process by adjusting the airflow and adding more charcoal or wood as needed. You’ll need to smoke the brisket for approximately 1.5 hours per pound of meat. Plan for a long, slow cook.

4. Wrapping and Resting:

a. Once the internal temperature of the brisket reaches around 160-170°F (71-77°C), it’s time to wrap the brisket in aluminum foil to protect it from drying out. This is often referred to as the “Texas crutch.”

b. Continue to smoke the wrapped brisket until it reaches an internal temperature of 195-205°F (90-96°C). At this point, the brisket should be incredibly tender.

5. Resting:

a. After the brisket reaches the desired internal temperature, remove it from the smoker and keep it wrapped in foil. Place it in a clean, dry cooler or an insulated container for at least 1-2 hours. This resting period allows the juices to redistribute and the meat to become even more tender.

6. Slicing and Serving:

a. When ready to serve, carefully unwrap the brisket. Slice it against the grain into thin pieces, and serve immediately.

7. Serving Suggestions:

• Serve the sliced brisket with classic Texas barbecue sides like coleslaw, potato salad, pickles, onions, and white bread.
• Offer a variety of barbecue sauces on the side for those who like a little extra flavor.
• Enjoy your Texas Smoked Brisket with cold beverages and good company.