Best Texas Smoked Brisket Recipe

Texas Barbecue Smoked Brisket Recipe House of …

WebJun 24, 2019 · Leave the lid closed and smoke the brisket for at least 3 hours. Then, start to check it every 30 minutes or so to see the nice dark …

Rating: 4.6/5(46)
1. Combine the black pepper, kosher salt, and garlic powder.
2. 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.
3. 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.
4. 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.

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Texas Style Smoked Beef Brisket Hey Grill, Hey

WebJun 11, 2019 · 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 …

Rating: 5/5(157)
1. 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.
2. 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.
3. 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).
4. 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.

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Texas Style Smoked Brisket House of Yumm

WebMay 14, 2021 · 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 …

Rating: 5/5(26)
1. 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.
2. 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.
3. Preheat the Smoker: Preheat your smoker to 225℉ using Oak or a Traeger Texas Beef Blend.
4. 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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