texas brisket

Smoked Brisket Flat (Texas Style)

brisket

Kosher salt (to taste)

Black pepper (to taste)

Remove the wet-aged brisket flat from the packaging, pat dry with paper towels and place on the cutting board and trim off any excess fat. There isn&#039;t usually much of it on brisket flats.

Sprinkle a light coating of kosher salt on one side, then a light coating of the coarse pepper. Pat with your hand to help the seasonings stick. Flip the meat and repeat. Don&#039;t forget to season the sides as well. The amount of seasoning is up to you. Add more if you like. If you like your brisket more peppery, add more pepper.

Leave the meat rest at room temperature to get rid of some of the chill. Meanwhile, prepare the smoker.

Preheat the smoker to 275F (140C) using hickory, or oak supplemented with mesquite chips for smoke. I recommend starting smoking at 225F (107C) for 30 min, increase the temperature to 250F (121C) and smoke for another 30 minutes, then let temperature creep up to 275F and keep it there. This way the meat won&#039;t get shocked by intense heat and won&#039;t sweat.

Place the brisket fat side up and smoke until the internal temperature reaches 195F (90C).If wrapping in butcher paper (see my notes in the post above) smoke until the internal temperature reads 175F (80C) on a meat thermometer. Tear off a large sheet of butcher paper. Wrap the brisket flat as tightly as possible and place back on the rack, seam side down making sure it won&#039;t unwrap. Continue to smoke until the internal temperature reaches 195F (90C).

Rest the brisket for about 30 minutes at room temperature or hold in a faux cambro for up to 4 hours.

Slice the brisket flat against the grain and serve with white bread, sliced onions, and jalapeños.

With Pellet Grills becoming more popular than ever I thought that I would share some tricks for recreating authentic Texas Style Smoked Brisket

Texas Style Smoked Brisket

14-16 lbs Packer Brisket

tbsp Salt

tbsp 16 Mesh Black Pepper

tbsp Granulated Garlic

tbsp Granulated Onion

trim Brisket

Remove brisket from packaging an pat dry with a paper towel. Trim Brisket to your liking (see video Above)

Season Brisket

Combine Seasoning and mix well. Season brisket aggressively on both sides making sure to season any exsposed meat

Smoke Brisket

Pre Heat Pellet Grill to 225 Degrees F. Place one probe into the Flat section of the brisket and a second probe in the point. Cook for 6-8 hours until brisket reaches an internal temperature of around 165 degrees F.

Wrap Brisket

If you are happy wth the color and crust on the brisket you may wrap with butcher paper and continue to smoke at 250 degrees for 3-4 additional hours until internal temperature reaches around 200 degrees. Using a Prob thermometer test for tenderness by poking the brisket in diffent areas. there should be little to no tention when the brisket is fully cooked.If you want more color you can continue to cook unwrapped until youre happy with the color. I have cooked briskets completly without wrapping until ti was time to rest with grat sucsess so dont feel like you have to wrap

Check Tenderness

if brisket is still not tender to your liking continue cooking, testing the brisket for tenderness every 45 minutes-1 hour.

Rest and Slice Brisket

Once Brisket has completed the cooking process wrap in fresh butcher paper and allow to rest for 30-45 minutes before slicing into pencil thick slices.

You&#039;re going to love how easy my dry rub oven-baked brisket is to prepare.  And your friends and family are going to love how delicious that fork-tender brisket is!

Dry Rub Oven Baked Brisket

lb beef brisket

brown sugar

salt

tbsp black pepper (more if you

garlic powder

onion powder

tbsp sweet paprika

tbsp smoked paprika

mustard

thyme

Mix dry rub ingredients. (This recipe for dry rub will cover a 5 lb brisket.)

Remove the brisket from the package and trim away any silver skin or excess fat.

Coat the entire brisket with the dry rub and massage the dry rub into the meat. Make sure to coat the sides of the brisket.

Wrap the dry-rubbed brisket tightly with non-stick Reynolds foil and refrigerate overnight. Completely wrap it as a package in one direction then go across the other direction sealing the foil.*A minimum of 3 hours is needed for the dry rub to penetrate the brisket.

Take the brisket out of the refrigerator an hour before cooking it, allow the brisket to get to room temperature before cooking.

Preheat the oven to 275° F

Insert an oven-safe meat thermometer into the thickest part of the brisket

Slow Roast in the oven until the internal temperature reaches 175 degrees F. Remove the brisket from the oven and carefully cut the foil open to expose the brisket and continue roasting until the internal temperature reaches 195-205 degrees F.*Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.

Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.

Remove the brisket from the oven and place it on a cutting board. Tent the brisket with a sheet of foil, and let it rest for one hour so the juices redistribute evenly throughout the brisket.

When cutting the brisket make sure to go against the grain. Slice the brisket in pencil width slices.  *See Notes

Top 3 texas brisket recipes from across the web

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Top Tags

Smoked Brisket Flat (Texas Style)

Texas Style Smoked Brisket

Dry Rub Oven Baked Brisket

Top 3 texas brisket recipes from across the web

The most viewed texas brisket recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Brisket Flat (Texas Style)

Texas Style Smoked Brisket

Dry Rub Oven Baked Brisket

The most viewed texas brisket recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine