BARBECUED TEXAS BEEF BRISKET Recipe
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Category: |
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Ingredients: |
Ingredients: 10 lbs beef brisket - untrimmed.
FOR DRY RUB:
¼ cup light brown sugar, packed
1 teaspoon onion powder
1 Tablespoon garlic powder
1 Tablespoon smoked paprika
1 Tablespoon seasoning salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon cumin
For the water tray
1 beer
1/4 cup cider vinegar
4-6 cups water
2 - 3 Tbs of liquid smoke
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Directions: |
Directions:MAKE DRY RUB:
Mix dry ingredients in small bowl to blend.
Transfer 1 Tbs dry rub to another small bowl and reserve for mop.
Spread remaining dry rub all over brisket. Cover with plastic; chill 12 - 24 hours
Expert Tip: You want to ensure you are pressing the rub into the meat with a little bit of force so the rub can start to seep into the meat.
WATER TRAY
All all ingredients and place in smoker. The liquid smoke helps provide that deep smoke taste
TO COOK:
Light the smoker and bring the smoker to 225F to 250F.
1. Place brisket, fat side down, on rack in smoker over water tray.
2. Insert an electric meat thermometer in the side of the thickest part of the center of the meat and close the smoker.
3. Let it smoke low and slow, never letting the internal smoker temperature get above 250°F.
1. When you get to the point where your meat has about 2 to 3 hours left to smoke (it should be somewhere around 165°F) what you want to do is pull the brisket out of the smoker and double wrap it with heavy duty aluminum foil.
2. This will help maintain the internal heat and help get past the stall. Wrap it tight. The tighter the better.
3. Insert the meat thermometer back into the brisket, place it back in the smoker, and continue to let it smoke until your meat reaches an internal temperature of 185°F.
4. From there, remove the meat from the smoker leaving it wrapped in the aluminum foil.
5. Take the meat still wrapped in aluminum foil and wrap it again in a large beach towel.
6. Place the wrapped brisket in a large empty cooler, close the lid, and let it rest for 2 hours. This process really helps make the brisket juicy and more tender.
After the 2 hours have passed, you are ready to cut into your brisket. Ensure you slice against the grain and then serve. |
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Personal
Notes: |
Personal
Notes: * Advocates of cooking fat side up claim that the fat will “melt” into the meat, making it moist and juicy.
However, this is a myth.
The truth is that meat cannot absorb fat. Instead, the fat melts and runs off the meat into the drip pan, taking any seasoning you may have put on the meat with it.
To make matters worse, cooking fat side up won’t leave your brisket looking its best. The fat will not form a uniform bark like the bare meat would, leaving you with a not-so-appetizing-looking brisket.
* For the brisket smoke time, you should estimate about 90 minutes of smoking time per pound. A 10-pound brisket smoked between 225°F-250°F should take about 12-15 hours to smoke.
BRISKET STALL
Have you ever heard of the 165°F brisket stall? Well, if you haven't experienced it, it's frustrating. Brisket is not a cheap cut of meat to begin with and having it sit there at 165°F when you want it medium-well to well done is not a great experience. So I'm going to let you in on a little secret my dad taught me for how to effectively get past this stall. And this is an old school southern method but it works wonders.
When you get to the point where your meat has about 2 to 3 hours left to smoke (it should be somewhere around 165°F) what you want to do is pull the meat out of the smoker and double wrap it with heavy duty aluminum foil. This will help maintain the internal heat and help get past the stall. Wrap it tight. The tighter the better.
Insert the meat thermometer back into the brisket, place it back in the smoker, and continue to let it smoke until the meat reaches an internal temperature of 185°F.
From there, remove it from the smoker leaving it wrapped in the aluminum foil.
Take the meat still wrapped in aluminum foil and wrap it again in a large beach towel.
Place the wrapped brisket in a large empty cooler, close the lid, and let it rest for 2 hours. This process really helps make the meat juicy and more tender.
After the 2 hours have passed, you are ready to cut into your brisket ensuring you slice against the grain.
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