Texas-Style Smoked Brisket
Give Texas-Style Smoked Brisket about 12 hr; most of that is cooking time, and it makes 10 servings. Whole beef brisket, coarse black pepper and coarse salt carry the flavour. With 42 g of protein per serving (about 490 calories), it is a filling option.
- Total time
- 12 hr
- Servings
- 10
- Difficulty
- Hard
- Calories
- 490 kcal
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Ingredients
For 10 servings
- 5 kgwhole beef brisket
- 4 tbspcoarse black pepper
- 4 tbspcoarse salt
- 1 tbspgarlic powder
- 1 tbsponion powder
- 3 tbspyellow mustard
- 60 gbeef tallow
Instructions
- Trim Whole beef brisket, leaving about 6mm of fat cap. Apply Yellow mustard as a binder over the entire surface.
- Combine Coarse black pepper, Coarse salt, Garlic powder, and Onion powder. Apply rub heavily and evenly across all surfaces. Refrigerate uncovered overnight.
- Set smoker to 107°C (225°F) using post oak wood. Place brisket fat-side up and smoke for about 6-8 hours until bark is dark and internal temp reaches 75°C (the stall).
- Wrap brisket in butcher paper with Beef tallow. Return to smoker and continue cooking until internal temperature reaches 96°C and a probe slides in with no resistance.
- Rest wrapped brisket in a cooler or turned-off oven for at least 2 hours. Slice the flat against the grain and cube or pull the point. Serve with pickles and white bread.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 42 g
- Fat
- 32 g
- Carbs
- 2 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- In cookbook: Grilling & BBQ
