Recipe: Perfect Smoked Brisket Texas style

Smoked Brisket Texas style. Smoking a brisket is an art. An art that seems super scientific and maybe impossible to master. So let's change that and break it down to be something super simple that you can make today and have it be the best brisket you have ever tasted.

Two briskets smoked to perfection Texas Style. However, this Texas Style Oven Brisket is a close runner up and is much, much easier to prepare. So break out the spices, preheat those ovens and get ready for delicious, juicy brisket! You can have Smoked Brisket Texas style using 4 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Smoked Brisket Texas style

1. You need 5 kg of beef brisket.
2. Prepare 55 g of crushed black pepper.
3. Prepare 45 g of sea salt.
4. Prepare Dash of squeezy yellow mustard (eg French's).

Our traditional Texas-style brisket results in a tasty piece of smoked meat. Learn how to do it in just a few simple steps. Preheat smoker and add wood chips (follow your instruction manual). Try barbecue Texas style, which is the beef brisket -- if there is any sauce, it is a thin, spicy pan sauce made from the meat drippings.

Smoked Brisket Texas style step by step

1. Trim the brisket of excess fat and sinew. It's best to use your own judgement, but you can find instruction online. Mix your rub, you can adjust to your own taste, my preference is above..
2. Squeeze a small amount of mustard on to either side of the brisket, then add your rub - the mustard should be a very thin layer, just to enable the rub to adhere and the rub should be an even coating..
3. Wrap in cling film and chill. Then prepare your cooking method. For an oven - heat to 150°C and towards the end allow the meat to come up to room temperature. For a BBQ/smoker - light your fire and wait until the smoke burns clear..
4. When your cooker is ready, place the meat inside and leave. For an oven; it's best placed over a pan of stock, covered in foil and left for five hours. On a BBQ/smoker it will depend on the size of your brisket - for a 5kg joint, I would say maximum two hours in the smoke, then wrap in foil and leave maintaining the heat. It will be done when the temperature internally is around 90°C..
5. If oven-cooked, wrap in foil and allow to rest till cool enough to slice/shred. If BBQ'd/smoked, allow to cool for 1/2 hour then slice. Serve as you see fit..

This post may contain affiliate links which won't change your price but will share some commission. Don't be fooled by the short ingredient list. All you need to create authentic Texas-style smoked brisket is a super simple rub and the smoke from the wood. The seeker of Brisket Truth must first embrace mental discipline, immersing himself in the craft of tending the fire and minding the meat. I have smoked lots of briskets.