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Smoked Brisket - Texas Style Recipe

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This recipe for Smoked Brisket - Texas Style, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frank Dungan
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5-13lb Beef Brisket- untrimmed

Dry BBQ rub OR your choice of seasonings including Chicago Steak seasonings, garlic powder, onion powder, chili powder, salt and black pepper

Directions:
Directions:
The brisket may be rubbed and left refrigerated overnight or you may choose to rub the brisket liberally and allow to come to room temperature prior to starting the smoking process.

An electric smoker may be used or please start the fire in your grill or smoker and have water soaked smoking wood available. This wood may be pecan, hickory, oak or mesquite. Pecan seems to impart the mildest flavor.

The brisket should be smoked for approximately 2 hours offset from the direct heat. If a thermometer or thermostat is available, the smoker should be at 200-220 degrees for the smoking. The brisket should then be wrapped tightly in several layers of aluminum foil and placed in a pre-heated 185-200 oven for approximately 4 hours or more according to the size of the brisket.

Brisket is done when internal temperature reaches 145.

Number Of Servings:
Number Of Servings:
Calculating for shrinkage a 10 lb brisket will feed 15 people
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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