Yeah, I-Lived-in-Texas, Smoked Brisket

Yeah, I-Lived-in-Texas, Smoked Brisket
  • PREP TIME
    15 mins
  • COOK TIME
    13 hrs 30 mins
  • TOTAL TIME
    37 hrs 45 mins
  • SERVING
    16 People
  • VIEWS
    117

Embark on a culinary journey to the heart of Texas with this exquisitely smoked brisket. A symphony of smoky flavors and tender, melt-in-your-mouth texture awaits, promising an unforgettable barbecue experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    57 mg
  • Fiber
    3 g
  • Protein
    27 g
  • Saturated Fat
    2 g
  • Sodium
    3010 mg
  • Sugar
    9 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Step 1: Prepare the Wood Chips (8 hours to overnight). Submerge wood chips in a bowl of water. Allow them to soak for at least 8 hours, or preferably overnight, to ensure maximum smoke infusion.

02

Step

Step 2: Craft the Spice Rub (15 minutes). In a large bowl, harmoniously blend paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, kosher salt, and freshly cracked black pepper. This aromatic concoction will be the soul of your brisket.

03

Step

Step 3: Marinate the Brisket (24 hours). Generously massage the spice rub all over the beef brisket, ensuring every crevice is coated. Envelop the brisket in plastic wrap and refrigerate for 24 hours. This allows the flavors to deeply penetrate the meat.

04

Step

Step 4: Preheat the Smoker (30 minutes). Preheat your smoker to a precise temperature between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain the soaked wood chips and introduce them to the smoker, preparing for the smoking process.

05

Step

Step 5: First Smoke (12.5 hours). Place the brisket in the preheated smoker and smoke until the internal temperature reaches 165 degrees F (74 degrees C), approximately 12 ½ hours. Monitor the temperature diligently.

06

Step

Step 6: Wrap and Continue Smoking (1 hour). Remove the brisket and tightly wrap it in butcher paper or heavy-duty aluminum foil. Return the wrapped brisket to the smoker.

07

Step

Step 7: Second Smoke (1 hour). Continue smoking the brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more. This ensures optimal tenderness and flavor infusion.

08

Step

Step 8: Rest (2 hours). Remove the brisket and let rest for two hours before slicing.

For a richer flavor, consider using a combination of hickory and oak wood chips.
Adjust the amount of cayenne pepper to control the level of spiciness.
Use a reliable meat thermometer to accurately monitor the internal temperature of the brisket.
Resting the brisket is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful final product.
Serve sliced brisket with your favorite barbecue sides, such as coleslaw, potato salad, and baked beans.
Editor's Note: The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.

Dena Towne

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 39 Ratings)
Total Reviews: (7)
  • Virgil Skiles

    This recipe is a game-changer! The brisket was incredibly tender and flavorful. I'll never cook brisket any other way.

  • Simeon Cormier

    The resting period is key! The brisket was so much more tender and juicy after resting for a couple of hours.

  • Monserrat Ryan

    My family raved about this brisket! It was the star of our backyard barbecue.

  • Willie Hamilltromp

    I added a touch of coffee grounds to the spice rub, and it was amazing!

  • Kali Huels

    I was a little intimidated to try smoking a brisket, but this recipe made it so easy. Thank you for sharing!

  • Guillermo Macejkovic

    This is the best brisket I've ever made!

  • Mohammad Gleichner

    The spice rub is perfect! It's got just the right balance of sweet, spicy, and smoky flavors.

LEAVE A REVIEW

Please Rate