Easiest Way to Make Quick Smoked Brisket Texas style

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, smoked brisket texas style. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Smoked Brisket Texas style is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Smoked Brisket Texas style is something that I have loved my whole life.

Rinse the beef brisket under cold water and dry it off completely. If it has a layer of fat greater than a ½ inch, trim it down to between ¼ and ½ inch. Combine all the spices (including the optional seasonings, if you want) together in a bowl. Rub the mixture onto the trimmed brisket.

To begin with this recipe, we must prepare a few components. You can cook smoked brisket texas style using 4 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Smoked Brisket Texas style:

1. Prepare 5 kg beef brisket
2. Take 55 g crushed black pepper
3. Take 45 g sea salt
4. Take Dash squeezy yellow mustard (eg French's)

Remove the meat from the smoker and wrap in a large sheet of heavy. In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant chefs, too, hence the smoke ribbons and Hank Williams songs. This brisket recipe is worthy of any true Texan.

Instructions to make Smoked Brisket Texas style:

1. Trim the brisket of excess fat and sinew. It's best to use your own judgement, but you can find instruction online. Mix your rub, you can adjust to your own taste, my preference is above.
2. Squeeze a small amount of mustard on to either side of the brisket, then add your rub - the mustard should be a very thin layer, just to enable the rub to adhere and the rub should be an even coating.
3. Wrap in cling film and chill. Then prepare your cooking method. For an oven - heat to 150°C and towards the end allow the meat to come up to room temperature. For a BBQ/smoker - light your fire and wait until the smoke burns clear.
4. When your cooker is ready, place the meat inside and leave. For an oven; it's best placed over a pan of stock, covered in foil and left for five hours. On a BBQ/smoker it will depend on the size of your brisket - for a 5kg joint, I would say maximum two hours in the smoke, then wrap in foil and leave maintaining the heat. It will be done when the temperature internally is around 90°C.
5. If oven-cooked, wrap in foil and allow to rest till cool enough to slice/shred. If BBQ'd/smoked, allow to cool for 1/2 hour then slice. Serve as you see fit.

Brisket has become a favorite of restaurant chefs, too, hence the smoke ribbons and Hank Williams songs. This brisket recipe is worthy of any true Texan. Our full packer is injected with Butchers Prime, sprayed down with apple juice, rubbed with a Traeger Prime Rib and Coffee Rub mix, topped with black pepper and smoked over oak wood. Texas style smoked BBQ brisket is tricky, and if you are new to low and slow smoking in general, I recommend you start with pulled pork. Pork butt is much more forgiving, and you can overcook it without severe consequences.

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