texas style brisket

  Texas BBQ is famous for making the meat the star of the show and keeping sauce to a minimum and on the side. Following that tradition, this smoked Texas Style brisket recipe keeps things to a minimum, allowing the   beefy flavor and texture   to shine. Rich, tender, and full of natural flavors, this recipe is one that will be well worth the smoke time.   Tips for Smoking Brisket          If this is your first time smoking a brisket, we advise you to check out our  Big Bossin Guide  on How to Smoke a Brisket.     Be sure to read our article on how to get the perfect bark on all kinds of barbecue meats.  Note: It is recommended to use  Hickory Hardwood Pellets   with this recipe.  This recipe uses Pit Boss    Beef and Brisket Rub seasoning.    

Texas Style Smoked Brisket

Cup Apple Cider Vinegar

(any brand) Beer, Can

Pit Boss Beef and Brisket Rub

10-12 Pound Whole Beef Brisket

Worcestershire Sauce

Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket. 

Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard. 

Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. 

Flip the brisket over and trim the fat cap to ¼ inch thick. 

Generously season the trimmed brisket on all sides with the Pit Boss Beef and Brisket Seasoning. 

In a bowl, mix together the beer, apple cider vinegar and Worcestershire sauce to make mop sauce.

Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165°F, about 8 hours. 

Baste the brisket with the mop sauce every 2 hours to keep it moist. 

Once the brisket reaches 165F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket is tender enough to slide in a probe with little to no effort (around 203°F).

Remove the brisket from the smoker and allow to rest for 1 hour before slicing. 

Wondering how to smoke brisket in a pellet smoker? Fear brisket no more! This easy Texas Style Brisket recipe will have your guests beggin’ for round two.This recipe was made with the fundamentals in mind so you can enjoy the big, bold, beefy flavors that traditional Texas BBQ is known for.Note: If you have time, wrap the brisket in plastic wrap and refrigerate for 4-8 hours, or even overnight. Don’t worry though, if you don’t have time the brisket will still be delicious, even if you cook it right away! Also feel free to trim fat to your liking, but not too much. Otherwise your brisket may be dry.

whole 10 - 12 lbs Beef Brisket, Packer Cut

tbs Chili Powder

tsp Cumin

tsp fresh Ground Pepper

tbs Salt, Coarse

Sugar

Turn your Country Smoker to “smoke”. Once the fire pot has caught turn your grill up to 225°F to 250°F and close the lid (temperature varies on how much time you have).

Rinse the brisket under cold water and blot dry with a paper towel.

Combine the salt, chili powder, sugar, pepper and cumin in a bowl and toss. Rub the spice mixture on the brisket (all sides).

Place the brisket fat side up in the aluminum foil pan.

Baste the brisket with the juices that accumulate in the pan every hour or so.

Smoke the brisket until it is probe tender (usually at 205° internal temperature). The probe should slide into the meat like butter which can take 10 to 13 hours depending on brisket size and cooking temperature. (To speed things along, you can also wrap the brisket in peach butcher paper once it reaches 165°F and place it back on the grill until it reaches required tenderness).

Remove the brisket from the grill and let cool for about 45 to 60 minutes. To serve, transfer the brisket to a cutting board and thinly slice across the grain. You may top the brisket with some of the drippings if desired.

The grain is the way the muscle fibers are aligned. You want to cut across the grain, not parallel to it in order to get tender cuts of meat.

This Smoked Pellet Grill Brisket recipe is the best way to achieve juicy, melt-in-your-mouth tender, Texas-style beef brisket right from your own backyard. Dinner will be well worth the wait!

Smoked Pellet Grill Brisket - Texas Style

(10-15 pound) whole packer brisket

black pepper

¼ cup course kosher salt

garlic powder

onion powder

Tablespoons paprika

Start by placing your brisket lean-side up on a cutting board or baking sheet. Trim away most of the silver skin, fat, and grey edges on the sides.Tip: Cold fat is easier to trim, so it helps to freeze the brisket for 30 minutes before trimming.

Flip the brisket over with the fatty side up. Cut off any hard fats and trim the fat cap down to a quarter-inch thickness.

Save your fat trimmings and place them in an aluminum pan to smoke along with your brisket.

Optional: Lightly rub a binder, like Worcestershire sauce or yellow mustard, all over the brisket to make the seasoning stick to the surface.

In a small bowl, stir together the black pepper, salt, garlic powder, onion powder, and paprika. Apply the seasoning blend all over the brisket, including the sides, pressing it into the meat.

Wrap the brisket tightly in plastic wrap and refrigerate for 8 to 24 hours, giving the seasonings time to flavor the meat.

Preparing

Sit your brisket out at room temperature for 1 hour before smoking.

When ready to smoke, fill the hopper on your pellet grill with the wood pellets of your choice (use oak pellets for a Texas-style flavor), adjust the temperature to 225°F, and set the smoke setting to the highest it will go. Allow the grill to preheat for 15 minutes with the lid closed.

Place your brisket fat-side down directly onto the grill grates and the pan containing the fat trimmings onto an upper rack. Insert the attached probe thermometer into the center-most part of the brisket. Close the lid and smoke at 225°F.

After 4 hours of smoking, remove your fat trimmings from the smoker. Pour them through a metal strainer collecting the liquid tallow in a heat-proof container. Cover and let sit at room temperature to solidify.

After about 6 hours of smoking your brisket, or when the internal temperature of the meat reaches 165-175°F and a dark bark has formed, remove it from the smoker.

Unroll 2 sheets of pink butcher paper to 4 times the width of your brisket, overlapping them by 1 inch. Smooth out about 1 cup of your solidified tallow onto the end of the butcher paper in the dimensions of your brisket. Place your brisket lean-side down on top of the tallow. Fold the long sides of the paper in and over your brisket. Roll it up tightly until the fat-side is facing back up. Tuck any access paper in and under your brisket.

Place your brisket back in the smoker fat-side up, and increase the heat to 250°F. Close the lid and continue smoking. Start checking for doneness when the internal temperature of the meat reaches 190°F. It should feel like softened butter when probed with a thermometer. This can be anywhere between 190-210°F. Remove immediately when done.

Smoking

Rest your brisket inside the butcher paper wrap for at least 2 hours before slicing. This will give the juices time to redistribute throughout the meat. Slicing too soon will most likely render a dry, tough piece of meat. (If resting for only 2 hours, sit on the counter at room temperature. If resting for 3-8 hours, wrap in a towel and rest in a cooler with the lid closed.)

Resting

Using a long, serrated knife, cut the brisket into thin slices against the grain. To do this, start by cutting the brisket in half - this helps to separate the flat (the thinner, flatter half) from the point (the thicker, fattier half). Starting along the short end of the flat, make pencil-thin slices. Take the other half (with the point) and turn it 90 degrees before slicing.

Serve with pickles, onions, burger buns, and my Southern BBQ sauce. Enjoy!

Serving

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679772333/flpwjmhuryvporsrcn5x.mp4

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Texas Style Smoked Brisket

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