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Emeril’s Texas Style Smoked Brisket Recipe

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This recipe for Emeril’s Texas Style Smoked Brisket is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 4-lb beef brisket, trimmed
2 TBSP dark brown sugar
2 TBSP chili powder
2 TBSP paprika
2 TBSP salt
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP Black pepper
1 TBSP cayenne
2 tsp dry mustard
2 tsp ground cumin
Mesquite wood chips
Barbecue sauce

Directions:
Directions:
Set the brisket on a large sheet of plastic wrap. In a medium bowl combine all ingredients except the wood chips and barbecue sauce. Rub the mixture into the brisket and wrap tightly in the plastic wrap. Let marinate refrigerated at least 6 hours or overnight.
Remove meat and let come to room temperature,
Prepare a stove-top smoker according to the manufacturer’s directions. Place the unwrapped brisket on the rack over low heat. Close the lid or cover tightly with foil and smoke for 90 minutes over medium heat.
Preheat the oven to 275º
Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil, place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 190–204 degrees F, about 2–3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.

Serve with barbecue sauce on the side for dipping.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
9 hours
Personal Notes:
Personal Notes:
This recipe really needs the use of a stove-top smoker. Be sure and buy the full size one—not the mini. Buy the flattest brisket you can find. You may still need to use foil instead of the cover if it’s too big. Good luck finding a four pound brisket! Most are 8–12 pounds, so I just get one I can divide and freeze the rest.

 

 

 

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