Texas Style Beef Brisket
prep
10 min
cook
15 hr
feeds
10-18
When it comes to barbecuing, there’s nothing like the succulent and tender meat of a good, sliced brisket. Smoking brisket is almost a rite of passage when it comes to the best BBQ recipes. But, how long to smoke brisket can depend on a variety of factors including weather, fat content, brisket size, etc. Keep it probed and set some alarms on your Camp Chef Connect App to alert you when it’s close. If you want to learn more about smoking a brisket check out our BBQ Bible The Book of Brisket.
People smoke beef brisket because it imparts a unique flavor and tenderness to the meat. Brisket is a cut of beef from the chest of a cow, and it is a relatively tough cut of meat that benefits from the slow cooking process that smoking provides. The low and slow cooking method helps to break down the tough fibers in the meat, resulting in a tender and juicy finished product.
Smoking also adds a smoky flavor to the brisket, which pairs well with the natural beef flavor of the meat. Different types of wood can be used to smoke brisket, each imparting a unique flavor. For example, hickory wood adds a strong smoky flavor, while apple wood imparts a sweeter, milder flavor.
Smoked brisket is often served as a main course and is a popular dish in barbecue culture, particularly in the southern United States.
Smoked brisket has a distinct taste that is a combination of the natural flavor of the beef, the smoky flavor imparted by the wood used in the smoking process, and the seasoning used to flavor the meat.
The natural flavor of the beef is rich and hearty, with a slightly sweet taste. The smoky flavor depends on the type of wood used for smoking. For example, hickory wood imparts a strong, smoky flavor, while mesquite wood has a bold, earthy flavor. Other woods, such as apple, cherry, and pecan, add a sweeter, milder smoky flavor.
The seasoning used to flavor the brisket also plays a role in the taste. Brisket is often seasoned with a dry rub made of spices such as paprika, chili powder, cumin, garlic powder, and salt. This enhances the natural flavor of the beef and complements the smoky flavor.
When slow-cooked to tender perfection, the result is a juicy, flavorful brisket that has a smoky taste that lingers on the tongue. The meat is typically sliced and served as a main dish, and is often served with sides such as baked beans, coleslaw, and potato salad.
Here are some tips for smoking a brisket
Choose the right cut of meat: Look for a brisket that has a good amount of marbling and is at least 1 inch thick. This will help ensure that the meat remains moist and flavorful during the long smoking process.
Trim the fat: Trim the excess fat from the brisket to about 1/4 inch thick. This will help the seasoning penetrate the meat and prevent the fat from rendering and making the meat greasy.
Season the brisket: Mix together a dry rub of spices, such as paprika, chili powder, cumin, garlic powder, and salt. Rub the mixture evenly over the entire surface of the brisket. Let the brisket sit in the refrigerator for at least an hour to allow the flavors to penetrate the meat.
Smoke the brisket: Place the brisket in the smoker, fat-side up, and smoke it at 225-240°F until the internal temperature of the meat reaches 165°F. This can take anywhere from 6-15 hours, depending on the size of the brisket.
Use the right wood: The type of wood used for smoking can greatly impact the flavor of the brisket. Choose a wood that complements the flavor of the meat, such as hickory, mesquite, or pecan.
Monitor the temperature: Maintain a consistent temperature in the smoker throughout the smoking process to ensure that the brisket cooks evenly. Use a meat thermometer to monitor the internal temperature of the brisket.
Rest the brisket: Once the brisket has reached its desired temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute and results in a juicier, more tender brisket.
By following these tips, you can produce a delicious and juicy smoked brisket that is sure to impress your friends and family.
Brining a brisket before smoking is a good idea if you want to add flavor and ensure that the meat remains moist and juicy during the long cooking process. Brining involves soaking the brisket in a salt water solution for several hours or overnight. The salt penetrates the meat, seasoning it from the inside out, and helps retain moisture.
Here's how to brine a brisket
Mix the brine: Combine water, salt, sugar, and any other desired seasonings, such as garlic, onion, bay leaves, or black peppercorns, in a large pot or container. Stir until the salt and sugar are dissolved.
Add the brisket: Place the brisket in the brine and make sure it is fully submerged. Cover the pot or container and refrigerate for at least 4 hours or overnight.
Smoke the brisket: Remove the brisket from the brine and rinse it thoroughly with cold water. Pat it dry and season it with a dry rub if desired. Smoke the brisket as you normally would, following the instructions in your recipe.
By brining the brisket, you'll add extra flavor and moisture to the meat, resulting in a more tender and juicy finished product.
Ingredients
All Ingredients
Instructions
Trimming Brisket
Step 1
Preheat pellet grill or smoker to Hi smoke or 225°F
Step 2
With a paper towel pat the brisket dry.
Step 3
With a sharp knife, trim the brisket. Plan on leaving about ¼ of an inch of fat on your brisket.
Step 4
Generously season all sides of the brisket with rub and salt and pepper.
Smoking brisket
Step 1
Put brisket in the smoker, fat side up and smoke until internal temperature reaches 165°F (about 8-10 hours).
Step 2
Remove from grill or smoker and wrap brisket in aluminum foil (Texas Crutch) or butcher paper and continue smoking until internal temperature reaches between 190 - 205°F (about 2-3 hours).
Step 3
Let brisket rest in aluminum foil for 1 hour in a cooler.
Step 4
To slice you'll need a good brisket knife. 1. Begin on the flat side and slice against the grain working your way towards point. Around this area, the grain will gradually change. 2. Change the direction in which you cut to go against the grain. Continue by finishing with the point.
Step 5
Test it. Grab a slice of brisket in the middle with your thumb and index finger, if it bends over both sides of your hand without breaking-your meat is tender. Another popular way is to hang the brisket slice over your index finger if it droops over your forefinger you are golden!
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