Texas Bbq Brisket Recipe

Texas Style Smoked Beef Brisket Hey Grill, Hey

WEBJun 11, 2019 · Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours). On a large work …

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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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How To Smoke a Brisket (TexasStyle) The Anthony …

WEBJun 10, 2021 · Smoke the Brisket: Heat your smoker to 250°F and place an heat-safe pan full of water (like a cast iron loaf pan) on the cooking rack …

1. With a large sharp knife, carefully shave away the fat cap until only an 1/8" of an inch remains, and trim away any large, loose hunks of fat.
2. In a food-safe spray bottle or small mixing bowl prepare the mop sauce by combining the beef broth and Worcestershire. Set aside.
3. Heat your smoker to 250°F and place an heat-safe pan full of water (like a cast iron loaf pan) on the cooking rack in between the heat source and the meat.
4. Starting on the flat end, cut the brisket against the grain into 1/4" slices, crosswise. Cut in this direction until you reach the middle of the brisket (to the point muscle), then switch directions and begin slicing long-ways.

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