Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that. 99% of the smoked brisket is tough and dry, so here's how to slow cook a smoked, rubbed brisket to ensure it is moist and tender.
1 10–12-pound whole beef brisket, fat trimmed to 1/4-inch thickness
To make Texas BBQ Dry Rub
2 TBSN brown sugar
2 TBSN smoked paprika
2 TBSN chili powder
2 TBSN garlic powder
2 TBSN onion powder
1 TBSN tumeric
1 TBSN chipotle powder
1 TBSN cumin
1 TBSN coriander
1 TBSN coarse salt
1 TBSN black pepper
Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife, charcoal grill with a drip tray,
hardwood chunks preferably hickory or oak, grill thermometer
Prep 75 minutes prep: Cook 10-12 hours Ready 14 hours Serves: 16-18
1. Rinse the brisket in cold water until the water that runs off of it is clear. Pat dry with heavy paper towels.
TIP: Make a workstation out of heavy duty tin foil will save lots of cleanup.
2. Score the fat cap with a very sharp knife.
TIP: Cut deeper into heavy chunks of fat to create more surface area for the rub, which adds more flavor.
3. In a small bowl, add all of the Texas BBQ dry rub ingredients and stir to thoroughly combine.
4. Apply the mustard and cover the brisket with a thin layer. Liberally apply the dry rub, making sure to get it in all of the channels you made by scoring the fat cap. Make sure the whole brisket is covered with a layer of the dry rub.
5. Fully wrap your brisket in heavy duty tin foil with the fat cap facing up. This helps ensure the brisket will stay very moist.
6. An hour before preparing the grill, place the brisket on a baking sheet. Let meat sit at room temperature for 1 hour.
7. Soak your wood chips. I used Pecan wood; I find it gives a clean smoky flavor.
8. Start your smoker and grill. Stick thermometer through top vent and heat until thermometer registers 225–250°, adjusting vents on grill as needed to maintain temperature.
10. Apply soaked wood chips across the coals or in smoker.
11. One last view before adding the lid. Once the lid is on - leave it! Your job now is temperature control. Try to keep your smoker at 230-275 degrees F.
12. Smoke the brisket between 10-12 hours, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other side, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195°–205° F. 13. Transfer brisket to a carving board and let rest at least 30 minutes.
24. Slice brisket against the grain 1/4-inch thick.
Calories (kcal) 460 Fat (g) 14 Saturated Fat (g) 5 Cholesterol (mg) 145 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 77 Sodium (mg) 1500
A 3-ounce portion of rib meat supplies 24 grams of protein and contains only 12 grams of fat. The protein is a great way to fuel up muscles and pork ribs supply all the amino acids you need to rebuild muscle tissue.
Spanish Grenache, Dry Creek Zinfandel, or Nero d’Avola.
