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True Texas Brisket

Updated on June 29, 2017
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Some Popular Smoking Woods.

1. Apple.

Apple has a mild flavor with a sweet, fruity flavor. It is good for poultry, beef, pork, ham, game birds, and lamb

2. Cherry.

Cherry wood has a sweet, fruity flavor that is a good match for all meats

3. Hickory.

Hickory creates a sweet, yet strong almost bacon-flavor; the smoke can be very strong but it adds a strong flavor to just about all meat.

4. Maple

Maple has a mild and sweet flavor. Maple wood is good with poultry and small game birds, and vegetables.

5. Mesquite

Mesquite wood has a strong and earthy flavor that is ideal for most red meats. It’s one of the hottest burning woods and is very popular in Texas.

6. Oak

Oak has a medium smoky flavor that is stronger than apple and cherry, but lighter than hickory and mesquite and is good with any meat.

7. Pecan

Pecan is stronger than fruit wood but milder than hickory and mesquite. Pecan is good when grilling poultry, and is also very popular in Texas.



You Need An Offset Wood Smoker!

Before I say anything else here you will need a real Offset wood smoker for this recipe, not an electric one to get this right. While you can use any smoker with this recipe a true Texas brisket will only be done in a wood smoker. You will also need Mesquite wood for the best flavor, but whatever wood you like will be fine.

I was born and raised in Texas, and Texas is where my heart always will be. One of the things Texas is most known for it is their BBQ, and moreover there brisket. It because of its amazing beefy, smoky, sweet flavor, it's yummy exterior black crust leather, and its wonderful fat moistening every mouthful? The very nature of a Texas brisket is delicious, and something I crave all the time. So here is my recipe for what I feel is a perfect Texas style brisket.

Rate This Recipe!

5 stars from 1 rating of Texas Brisket

At least 13 hours.

Prep time: 30 min
Cook time: 13 hours
Ready in: 13 hours 30 min
Yields: Serves 12
Source
Source

Rub Recipe

  • 1 cup sweet paprika.
  • 1/4 cup sugar.
  • 1/4 cup brown sugar
  • 1/4 c kosher salt
  • 1/2 cup chili powder
  • 1/4 cup fresh cracked black pepper
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 1/4 cup dried parsley flakes
  • 1/4 cup cumin
  • 3 Tbsp cayenne pepper

Mix all in a bowl well. Pour into air tight container

  • 10-12 lb Brisket, well-marbled
  • 1 recipe Dry rub

What To Do

  1. Trim the exterior fat, loose meat, and silver skin. and rub the outside generously with the dry rub. Let the meat come to room temp, with rub on it.
  2. While the meat is coming to room temperature, get your smoker going to 250 degrees.
  3. Put the brisket onto the grill, with the thicker end toward the fire and the fat cap facing up, and cook 10-13 hours.
  4. During the 10-13 hour it will take the to cook—allowing 45 to 60 minutes a pound—watch the fire closely. Check the temperature every 20 minutes or so and adjust to keep the heat even. Do not poke the brisket with a fork, and, Do not turn it. When an thermometer registers 190 , the brisket is done. Iit will continue to cook as it rest. Let it rest for 30 minutes to a hour.
  5. Then slice it, fat side up, against the grain, and you are good to go. server with a side of bbq sauce if you would like but do not put it on the brisket while cooking.

Tips On Buying, Cooking, and Cutting Your Brisket.

Any questions, or Comments please leave them below. I look forward to hearing from you.

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    • Down South Mama profile imageAUTHOR

      Brenda 

      12 months ago from Florida

      I love brisket, also and moving away from Texas I knew I had to learn to make it or live without, This recipe is the end results, I hope it turns out grate for you also.

    • Fullerman5000 profile image

      Ryan Fuller 

      12 months ago from Louisiana, USA

      I saw the picture, and I had to read this hub. I love brisket, but I have never tried smoking one because I am afraid I will not execute it well. I loving grilling and smoking meats. But a brisket I have never done. Thank you for sharing this. I will have to try this recipe.

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