Wood fired smoked beef brisket that melts in your mouth! Simple yet delicious & smoky Texas-Style Beef Brisket recipe that produces incredible results.
Texas-Style Smoked Beef Brisket
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If you haven’t had Texas-Style Smoked Beef Brisket, you haven’t lived! This smoky, moist, incredible piece of meat is life-changing! The smell alone penetrates every fiber of your body and stimulates your taste buds before you ever even open your mouth! Smoking the brisket is an involved process, however, it is well worth the time and effort. While time-consuming, making your own delicious beef brisket is actually very simple. It may seem overwhelming, but don’t get scared away, this is totally doable! Follow the steps found in the recipe below, and you can’t go wrong. Easy recipe to help you create this delicious hunk of dry rubbed Texas-Style Smoked Beef Brisket.
Our first night in Texas we tried smoked beef brisket for the first time ever. Y’all! My life changed in that moment! We just had to learn how to do it. Be a dear, change your life!
Summary of the Steps and Tips to Smoking your own Beef Brisket:
(Full recipe with detailed steps found below)
- Plan ahead! Allow enough time for cooking. Smoking a brisket takes about 45 minutes per pound in the smoker, plus more time in the oven after.
- Make sure you purchase the right cut of meat. You’ll be wanting a packer-cut/ packer-trimmed beef brisket.
- Generously rub your meat down with mustard. The reason for this is two-fold. First, it helps the dry rub stick to the meat better. And second, the vinegar in the mustard helps tenderize the meat.
- Apply your dry rub. Amazing rub recipe to follow this summary!
Time to get Hot!
- In the smoker box, layer the rack with coals, then top them with chunks of pecan wood. Chunks not chips, y’all! The coals will help keep the heat consistent.
- Once your Smoker has gotten up to 250-275 degrees Fahrenheit, throw your brisket fat-side up onto your grill grate (not literally! we don’t throw meat y’all!).
- Open the smoker as little as possible from here on out.
- Check your temperature regularly to keep it consistently in the heat range. Add chunks of pecan wood as need to keep smoke consistent.
- If temperature starts getting too high or too low, you should probably play with the air vents.
- Smoke your beef brisket for 45 minutes per pound, then wrap your brisket in Tin Foil for a more moist finished meat, or butcher paper for less moisture,
- and, Transfer it to a 250 degreed Fahrenheit preheated oven to cook for another 15-20 minutes per pound.
- Next, Remove Smoked Beef Brisket from the oven and allow it to rest inside the foil (or butcher paper) for 30 minutes before cutting. By letting it rest you are allowing the meat to reabsorb its moisture so your brisket is tender and juicy.
- Finally, Cut (try using one of these totally awesome electric knives, it is so much fun!!!). Serve (Or add to this Incredible Chili!). ENJOY!!!
See? Wasn’t that so easy?!
The Actual Recipe:
- 6-8 Pound Beef Brisket
- Mustard (Yellow, Sweet and Spicy, Fancy... Your Choice!)
- 1/3 C Salt
- 1/3 C Pepper
- 1/3 C Paprika
- 1/4 C Garlic Powder
- 1/4 C Onion Powder
- 1/4 C Brown Sugar
- 1 scant TBS Cayenne Pepper
- Pecan Wood Chunks
- Tin Foil or Butcher Paper
- Mix all Dry ingredients together well, set aside.
- Generously rub your meat down with mustard.
- Apply your dry rub.
- In the smoker box, layer the rack with coals, then top them with chunks of pecan wood. Light.
- Once your smoker has gotten up to 250-275 degrees Fahrenheit, place your brisket fat-side up onto your grill grate.
- Open the smoker as little as possible from here on out. Check your temperature regularly to keep it consistently in the heat range.
- Add chunks of pecan wood as need to keep smoke consistent. If temperature starts getting too high or too low, play with the air vents.
- Smoke your beef brisket for 45 minutes per pound.
- Wrap your brisket in Tin Foil or Butcher Paper.
- and, Transfer it to a 250 degrees Fahrenheit preheated oven to cook for another 20 minutes per pound.
- Remove Smoked Beef Brisket from the oven and allow it to rest inside the foil (or butcher paper) for 30 minutes before cutting.
- Cut, Serve, ENJOY!!!
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