Why I Like This Recipe
I love this Texas-Style Smoked Brisket recipe because it captures the essence of authentic Texan BBQ with its simple yet bold flavors. The combination of just kosher salt and coarse black pepper allows the quality of the beef to shine through, while the slow smoking process infuses the meat with a rich, smoky aroma that’s irresistible. The patience required is rewarded with melt-in-your-mouth tenderness and a beautiful bark that’s truly satisfying.
Why You Should Like This Recipe
You should like this Texas-Style Smoked Brisket recipe because it’s a straightforward, no-frills approach to BBQ that delivers exceptional results every time. Whether you’re a BBQ novice or a seasoned pitmaster, this recipe’s simplicity makes it accessible, while its focus on high-quality ingredients ensures a mouthwatering outcome. The end result is a perfectly smoked brisket with a robust flavor, tender texture, and an impressive bark that will make you the hero of any backyard gathering.
Ingredients:
- 1 whole packer brisket (10-12 pounds)
- Kosher salt
- Coarse black pepper
Instructions:
- Preparation: Trim the brisket of excess fat, leaving about 1/4 inch of fat cap.
- Seasoning: Generously season the brisket with kosher salt and coarse black pepper. Let it sit at room temperature while you prepare your smoker.
- Smoking: Preheat your smoker to 225°F. Use oak wood for a traditional Texas flavor.
- Cooking: Place the brisket fat-side up on the smoker. Smoke until the internal temperature reaches 165°F (around 6-8 hours).
- Wrapping: Wrap the brisket in butcher paper or aluminum foil, then continue to cook until the internal temperature reaches 203°F (another 4-6 hours).
- Resting: Let the brisket rest in a cooler wrapped in towels for at least 1 hour before slicing against the grain.
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