Texas is renowned for its barbecue, with various regional styles such as East Texas, Central Texas, and South Texas. Brisket, ribs, sausage, and pulled pork are often slow-smoked and seasoned with signature rubs and sauces.
Today we are going to explore the brisket! Here is what you need and how to do it:
Ingredients:
- 1 whole beef brisket (approximately 10-12 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional, for some heat)
- Wood chips or chunks (such as oak, hickory, or mesquite) for smoking
- Barbecue sauce (optional, for serving)
![](https://foodandbacon.com/wp-content/uploads/2023/08/Texas_style_Brisket_barbecue_on_a_plate_with_corn_potat_5a70975d-fcab-4fee-a613-bffcfec5d1a9-1-jpg.webp)
Instructions:
- Preparing the Brisket:
- Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture.
- In a bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, chili powder, brown sugar, and cayenne pepper to create a rub.
- Sprinkle the rub generously on all sides of the brisket, pressing it into the meat to adhere.
- Preparing the Smoker:
- Prepare your smoker according to the manufacturer’s instructions. Aim for a temperature of around 225-250°F (107-121°C) for low and slow cooking.
- Add the wood chips or chunks to the smoker for smoke flavor. Soak them in water for about 30 minutes before using.
- Smoking the Brisket:
- Place the seasoned brisket on the smoker grates, fat side up.
- Close the smoker and maintain a steady temperature throughout the cooking process.
- Smoke the brisket for approximately 1.5 to 2 hours per pound of meat, or until the internal temperature reaches around 195-203°F (90-95°C) for a tender and moist brisket.
- After the first few hours, you can spritz the brisket with apple cider vinegar or water periodically to keep it moist.
- Resting and Slicing:
- Once the brisket reaches the desired internal temperature, remove it from the smoker.
- Wrap the brisket tightly in aluminum foil or butcher paper.
- Allow the brisket to rest for at least 1 hour to let the juices redistribute and the meat become even more tender.
- When ready to serve, unwrap the brisket and slice it against the grain into thin slices.
- Serving:
- Serve the Texas-style brisket as is or with your favorite barbecue sauce on the side.
- Accompany it with traditional sides like coleslaw, baked beans, cornbread, pickles, and sliced onions.
Check out these other delicious recipes that originates from Texas.
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