Texas smoked brisket is a mouthwateringly tender cut of beef, slow-cooked to perfection in a smoky barbecue that melts in your mouth like a dream.
Y’all ready to saddle up for the smokiest, juiciest, melt-in-your-mouth Texas Smoked Brisket extravaganza? Imagine a brisket so tender, it practically tips its hat and says howdy! Keep reading, and I promise to reveal every nook and cranny of this iconic BBQ masterpiece, from perfecting that rub to mastering the smoke. Yeehaw! Let’s get smokin’!
Texas Smoked Brisket
Strap in for the smoky, succulent joyride that is Texas Smoked Brisket. This dish is a Texas treasure, loved for its rich flavor and out-of-this-world tenderness. Transform a tough cut of beef into a mouthwatering masterpiece using the slow magic of smoke and time.
- Cooking Method: Smoking
- Prep Time: 30 minutes (plus 12 hours for seasoning)
- Cook Time: 10-12 hours
- Cuisine Type: American, Texan
Ingredients
- 1 whole beef brisket (10-12 lbs), untrimmed
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1/4 cup paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp cayenne pepper
- Optional: Wood chunks for smoking (oak or hickory)
Cooking Instructions
- Trim the brisket, leaving a 1/4 inch layer of fat on top. This fat cap will melt and tenderize the meat.
- Combine kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in a bowl to create a rub.
- Generously coat the brisket with the rub. Make sure to get it into every nook and cranny.
- Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.
- Preheat your smoker to 225°F (107°C). Use oak or hickory wood chunks for authentic Texas flavor.
- Place the brisket on the smoker, fat side up. Close the lid and smoke for 8-10 hours until internal temperature reaches 195°F (90°C).
- Wrap the brisket in butcher paper or aluminum foil and return to the smoker. Let it smoke for an additional 2 hours.
- Remove the brisket and let it rest for at least 1 hour before slicing against the grain.
Suggestions
- Alternative Ingredients: Swap paprika for smoked paprika for an extra smoky punch. Try adding brown sugar for a sweeter rub.
- Garnishing Options: Top with pickled jalapeños, sliced onions, or a drizzle of BBQ sauce.
- Cooking Tips: Using a meat thermometer is non-negotiable for perfect results. Don’t rush the resting period—it allows juices to redistribute!
