Description
Smoky, tender Texas-style smoked brisket promises a mouthwatering journey through barbecue perfection. Slow-cooked over low heat with robust spices, this classic dish delivers rich, complex flavors that invite you to savor every sublime bite.
Ingredients
Scale
Main Protein:
- 56 lbs (25.4 kg) beef brisket
Spices and Seasonings:
- 2 tablespoons (30 ml) kosher salt
- 1 tablespoon (15 ml) black pepper
- 1 tablespoon (15 ml) paprika
- 1 tablespoon (15 ml) garlic powder
- 1 tablespoon (15 ml) onion powder
- 1 teaspoon (5 ml) cayenne pepper (optional)
Liquid and Oil:
- 2 tablespoons (30 ml) olive oil
- 1 cup (240 ml) beef broth (for spritzing)
Instructions
- Meticulously trim the brisket’s exterior fat, maintaining a thin 1/4-inch layer to enhance flavor and juiciness. Create a robust spice blend combining salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Massage olive oil across the entire brisket surface, then generously distribute the spice mixture, ensuring complete and even coverage.
- Prepare the smoker at a consistent 225F (107C), selecting hickory or oak wood chips for a rich, deep smoky essence.
- Position the brisket fat side up in the smoker, maintaining a steady temperature. Periodically spritz with beef broth every hour to preserve moisture and prevent surface drying.
- Monitor the internal temperature closely. When it reaches approximately 160F (71C), carefully encase the brisket in butcher paper or aluminum foil to lock in moisture and promote tenderness.
- Continue smoking until the internal temperature reaches the optimal range of 195-205F (90-96C), which typically requires 6-12 hours depending on brisket size.
- Remove from heat and allow the brisket to rest for a minimum of 30 minutes, enabling juices to redistribute throughout the meat.
- Slice against the grain to maximize tenderness, presenting with complementary barbecue sauce and traditional side dishes.
Notes
- Choose high-quality beef with good marbling for maximum flavor and tenderness.
- Invest in a reliable meat thermometer to monitor internal temperature precisely during smoking.
- Patience is key when smoking brisket – low and slow cooking method guarantees melt-in-your-mouth results.
- Experiment with different wood chips like mesquite or applewood to create unique smoky flavor profiles.
- Prep Time: 30 minutes
- Cook Time: 6 hours (or up to 12 hours)
- Category: Dinner, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 120 mg