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Texas-Style Beef Brisket
This recipe for authentic Texas-style beef brisket is a celebration of classic barbecue flavors and traditions. With a flavorful dry rub and slow smoking process, the brisket becomes tender, juicy, and infused with rich smoky goodness. It's perfect for gatherings, backyard barbecues, or any occasion where you want to impress your guests with a taste of Texas.
Equipment
- Smoker (preferably a charcoal or wood smoker)
- Wood chips or chunks (such as oak or hickory)
- Instant-read meat thermometer
- Sharp knife
- Cutting Board.
- Small bowl for mixing the dry rub
- Spray bottle for spritzing
- Aluminum foil for tenting the brisket
Ingredients
- 1 whole beef brisket approximately 10-12 pounds
- ¼ cup coarse salt such as kosher salt
- ¼ cup coarse ground black pepper
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon cayenne pepper adjust to taste for spiciness
- 1 tablespoon brown sugar
- 1 cup beef broth or water
- Wood chips or chunks (preferably oak or hickory) for smoking
Instructions
- Prepare the brisket: Rinse the brisket under cold water and pat it dry with paper towels. Trim any excess fat from the surface of the brisket, leaving about 1/4 inch of fat.
- Season the brisket: In a small bowl, mix together the coarse salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar to create a dry rub. Rub the mixture evenly all over the surface of the brisket, making sure to coat it thoroughly. Allow the brisket to sit at room temperature for about 30 minutes to allow the flavors to penetrate.
- Prepare the smoker: Meanwhile, preheat your smoker to 225°F (107°C). Add wood chips or chunks to the smoker box or firebox, following the manufacturer's instructions. For an authentic Texas flavor, use oak or hickory wood.
- Smoke the brisket: Once the smoker is preheated and the wood is smoking, place the seasoned brisket on the grate, fat side up. Close the lid and let the brisket smoke low and slow for about 1 hour per pound, or until the internal temperature reaches 195-205°F (91-96°C). This slow cooking process will help render the fat and break down the tough connective tissues, resulting in a tender and flavorful brisket.
- Maintain the smoker temperature: Throughout the smoking process, monitor the temperature of your smoker and adjust the vents or add more charcoal as needed to maintain a consistent temperature of 225°F (107°C). Avoid opening the smoker too often to prevent heat loss.
- Add moisture: To keep the brisket moist during smoking, you can occasionally spritz it with beef broth or water using a spray bottle.
- Rest and slice: Once the brisket reaches the desired internal temperature, carefully remove it from the smoker and transfer it to a cutting board. Tent the brisket loosely with aluminum foil and let it rest for at least 30 minutes to allow the juices to redistribute.
- Slice and serve: Using a sharp knife, slice the brisket against the grain into thin slices. Serve the Texas-style beef brisket with your favorite barbecue sauce, pickles, onions, and white bread for an authentic Texas barbecue experience.
Notes
Enjoy your delicious Texas-style beef brisket with friends and family, and savor the rich flavors and smoky aroma of this classic barbecue dish!