Texas Smoked Brisket

Texas-style brisket is renowned for its bold flavors, tender texture, and smoky aroma. This guide will take you through the steps to achieve a perfect Texas-style brisket right in your backyard.

Ingredients

• 1 whole beef brisket (10-14 pounds)
• Kosher salt
• Coarse black pepper (more pepper, helps the bark on the brisket)
• Optional: Garlic powder and paprika for added flavor

Equipment

• Smoker (offset smoker preferred)
• Hardwood logs or chunks (post oak is traditional, but pecan and hickory are also great)
• Meat thermometer
• Sharp knife
• Peach butcher paper or aluminum foil
• Water pan

Preparation

1. Choosing the Brisket: Select a whole packer brisket, which includes both the flat and the point. Look for good marbling and flexibility.

2. Trimming the Brisket:

   • Use a sharp knife to trim excess fat, leaving about 1/4-inch of fat cap.
   • Remove any hard fat and silver skin from the meat side.

3. Seasoning:

   • Generously season the brisket with a 50/50 mix of kosher salt and coarse black pepper. For added flavor, you can include garlic powder and paprika.
   • Ensure an even coating on all sides and let it sit at room temperature for about an hour.

Smoking Process

1. Preparing the Smoker:

   • Preheat your smoker to 225-250°F.
   • Use hardwood chunks to maintain a steady smoke. Oak is the traditional choice for Texas-style brisket.
   • Place a water pan in the smoker to maintain moisture.

2. Smoking the Brisket:

   • Place the brisket on the smoker with the fat side up.
   • Smoke the brisket until it reaches an internal temperature of 165°F. This can take 6-8 hours.
   • Keep the smoker closed as much as possible to maintain temperature and smoke flow.

3. The Stall:

   • Around 160-170°F, the brisket may hit the stall where the temperature stops rising. Be patient; this is a normal part of the process.

4. Wrapping:

   • Once the brisket reaches 165°F, wrap it tightly in butcher paper or aluminum foil. This helps retain moisture and push through the stall.
   • Continue smoking until the internal temperature reaches 203°F. This can take another 3-4 hours.

5. Resting:

   • Remove the wrapped brisket from the smoker and let it rest in a cooler or wrapped in towels for at least one hour. This allows the juices to redistribute and makes the brisket more tender.

Slicing and Serving

1. Slicing:

   • Separate the flat from the point by cutting along the fat seam.
   • Slice the flat against the grain into 1/4-inch thick slices.
   • For the point, cut it into cubes for burnt ends or slice it against the grain.

2. Serving:

   • Serve your Texas-style brisket with traditional sides like pickles, onions, white bread, and barbecue sauce.

Tips for Success

• Maintain Temperature: Keeping a consistent temperature is crucial. Avoid opening the smoker too frequently.
• Quality Meat: Start with a good-quality brisket, preferably USDA Prime or Choice.
• Patience: Low and slow is the key to tender, flavorful brisket. Don’t rush the process.

Smoking a Texas-style brisket is an art that combines patience, skill, and quality ingredients. Follow these steps, and you'll be on your way to mastering this classic barbecue staple. Enjoy your delicious, smoky, and tender brisket!