This recipe will guide you through smoking a brisket Texas-style, resulting in a tender, flavorful piece of meat with a perfect smoky crust.
Preparation time
30min
Cooking time
12h
Ingredients
10 Servings
- 4.5 kg beef brisket
- 50 g black pepper
- 10 g garlic powder
- 50 g kosher salt
- 5 g mustard powder
- 10 g onion powder
- 10 g paprika
Directions
Step 1
Trim the brisket of excess fat, leaving about 1 cm of fat on top to keep the meat moist during smoking.
Step 2
In a bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, paprika, and mustard powder to create the dry rub.
Step 3
Generously apply the dry rub to all surfaces of the brisket, pressing it into the meat.
Step 4
Preheat your smoker to 110°C using your choice of wood (oak is traditional in Texas).
Step 5
Place the brisket in the smoker, fat side up, and smoke until the internal temperature reaches 75°C, which should take about 5-6 hours.
Step 6
Wrap the brisket in butcher paper or aluminum foil and return it to the smoker.
Step 7
Continue smoking until the internal temperature reaches 95°C, approximately another 5-6 hours.
Step 8
Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour before slicing against the grain to serve.