Authentic Texas-Style Smoked BBQ Brisket

If you’re a fan of barbecue, you know that Authentic Texas-Style Smoked BBQ Brisket is the ultimate centerpiece for any gathering. This recipe will guide you through the process, making it approachable even for beginners. Perfect for family dinners or backyard parties, this brisket promises rich flavors and tender meat that melts in your mouth. With just a few simple ingredients and careful cooking, you’ll create a dish that stands out, offering a taste of Texas BBQ right in your own home.

Why You’ll Love This Recipe

• Flavor Explosion: The combination of beef broth and Big Bad Beef Rub creates a mouthwatering seasoning that enhances the brisket’s natural flavors.
• Tenderness Guaranteed: Low and slow cooking ensures the meat becomes incredibly tender, perfect for slicing or pulling.
• Versatile Serving Options: Serve it sliced on a plate or as a sandwich on Texas Toast; either way, it’s sure to impress your guests.
• Perfect for Occasions: Whether it’s a holiday feast or a weekend cookout, this brisket is ideal for any occasion.
• Rewarding Process: Mastering smoked brisket gives you bragging rights at your next barbecue gathering.

Tools and Preparation

Before diving into this recipe, gather the necessary tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Smoker or grill
• Meat thermometer
• Hypodermic syringe (for injecting)
• Heavy-duty foil
• Sharp knife

Importance of Each Tool

• Smoker or grill: Essential for achieving that authentic smoky flavor that defines Texas-style brisket.
• Meat thermometer: Ensures accurate cooking temperatures, helping you avoid undercooked or overcooked meat.
• Hypodermic syringe: Allows you to inject moisture directly into the brisket, enhancing flavor and tenderness.

Ingredients

If you love BBQ beef brisket but have always been intimidated by the thought of smoking one yourself at home then this is the perfect how to recipe to help you get it done to perfection.

• 12 pound beef brisket whole packer (point and flat together) untrimmed, USDA Choice grade or higher
• 12 ounces beef broth
• 6 teaspoons Morton Coarse Kosher Salt (approximately ½ teaspoon per pound)
• ½ cup Big Bad Beef Rub
• ½ cup beef broth

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Authentic Texas-Style Smoked BBQ Brisket

Step 1: Trim

Trim off most of the fat cap but leave about 1/4 (6.3 mm). Until you get the hang of trimming fat, you might cut off some of the meat in the process—no harm done. Clean the meaty side of any silverskin. Set aside some fat for making burnt ends later.

Step 2: Separate

You can remove the point at this stage if you want to turn it into burnt ends. Separating them allows for more even cooking and better flavor absorption from the rub.

Step 3: Inject (optional)

Injecting with beef broth helps keep the brisket moist during long cooking times. Use about 1 ounce (28 g) of broth per pound of raw meat.

Step 4: Season

If not injected with salt, season with salt about 12 to 24 hours prior to cooking. After salting, apply Big Bad Beef Rub liberally on all sides.

Step 5: Fire up

Preheat your smoker or set up your grill for indirect cooking at around 235°F (113°C).

Step 6: Cook

Place the brisket on your cooker above a water pan if using a smoker. Add wood chips shortly after placing the meat, ensuring smoke continues for flavor.

Step 7: Wrap (optional)

When internal temperature hits around 150°F (65°C), wrap tightly in heavy-duty foil to prevent moisture loss during stalls.

Step 8: Burnt ends (optional)

If desired, cut cubes from the point after cooking and fry them until crunchy before mixing with BBQ sauce.

Step 9: Temp it

Check internal temperature; it should slide in easily when done—aim for around 195°F (95°C).

Step 10: Cheating

Render some trimmed beef fat in a pan for added flavor when frying burnt ends if desired.

Step 11: Faux Cambro

Keep cooked brisket warm by placing it in an insulated cooler lined with towels—this helps maintain temperature until serving time.

Step 12: Slice

Slice just before serving to keep moisture intact. Remember to slice against the grain for maximum tenderness.

Step 13: Serve

Serve sliced brisket on Texas Toast or simply on a plate. Drizzle with drippings or sauce as desired. Enjoy!

How to Serve Authentic Texas-Style Smoked BBQ Brisket

Serving Authentic Texas-Style Smoked BBQ Brisket can elevate any gathering, bringing everyone together around delicious flavors. Whether you’re hosting a barbecue or a family dinner, there are plenty of ways to enjoy this mouthwatering dish.

Classic Sliced Brisket

• Serve the brisket sliced against the grain for optimal tenderness. This method allows each slice to retain its juiciness.

BBQ Sandwiches

• Create hearty sandwiches using slices of brisket on Texas toast. Add your favorite BBQ sauce and pickles for an extra kick.

Burnt Ends Platter

• Present burnt ends as a separate side dish. Their crispy edges and rich flavor make them a beloved treat among BBQ lovers.

Served with Sauce

• Drizzle some Texas Barbecue Mop Sauce over the sliced brisket just before serving. This adds another layer of flavor and moisture.

On a Charcuterie Board

• Include slices of brisket on a charcuterie board alongside cheeses, pickles, and assorted crackers for a casual yet elegant presentation.

Paired with Slaw

• Offer coleslaw as a refreshing side that complements the richness of the brisket. Its crunchiness balances out the tender meat perfectly.

How to Perfect Authentic Texas-Style Smoked BBQ Brisket

To achieve the best results when preparing Authentic Texas-Style Smoked BBQ Brisket, follow these expert tips that enhance flavor and texture.

• Choose Quality Meat: Select USDA Choice grade or higher brisket for optimal taste and tenderness.
• Trim Fat Carefully: Leave about 1/4 of the fat cap to keep the meat moist while it cooks.
• Inject for Moisture: Consider injecting beef broth into the brisket for added juiciness during cooking.
• Monitor Temperature: Use a digital thermometer to track internal temperature accurately; aim for 195°F (90°C) for perfect tenderness.
• Wrap During Stall: If you encounter the stall phase, wrap the brisket in foil to speed up cooking without drying it out.
• Rest Before Slicing: Allow the brisket to rest in a cooler (faux cambro) after cooking for juicy, flavorful slices.

Best Side Dishes for Authentic Texas-Style Smoked BBQ Brisket

Finding the right side dishes can enhance your meal experience with Authentic Texas-Style Smoked BBQ Brisket. Here’s a list of perfect companions that complement this hearty dish beautifully.

1. Coleslaw: A crunchy cabbage salad that provides a refreshing contrast to rich brisket.
2. Baked Beans: Sweet and smoky beans that add depth to your barbecue plate.
3. Cornbread: Soft and buttery cornbread pairs wonderfully with brisket juices.
4. Potato Salad: Creamy potato salad offers comfort and balances out meaty flavors.
5. Macaroni and Cheese: Rich and cheesy mac adds indulgence to your meal.
6. Pickles: Tangy pickles cut through the richness of the brisket, enhancing every bite.
7. Grilled Vegetables: Seasonal veggies add color and nutrients while complementing smoked flavors.

Common Mistakes to Avoid

When preparing Authentic Texas-Style Smoked BBQ Brisket, avoiding common pitfalls can make a significant difference in the final product. Here are some mistakes to steer clear of:

• Ignoring the meat grain: Not paying attention to the direction of the grain can lead to tough slices. Always remember to slice across the grain for tender results.

• Overcooking or undercooking: Relying solely on cooking time without checking internal temperature may result in a brisket that is either dry or too chewy. Use a digital thermometer for accuracy.

• Skipping seasoning time: Failing to salt or season your brisket ahead of time means missing out on deep flavors. Allow at least 12 hours for the salt to penetrate the meat.

• Neglecting smoke management: Too much or too little smoke can ruin your brisket’s flavor. Maintain a steady supply of wood and monitor smoke levels throughout the cooking process.

• Not wrapping during the stall: Ignoring the stall phase and failing to wrap your brisket can lead to prolonged cooking times and drying out. Use heavy-duty foil once you hit around 150°F (65°C).

• Cutting too early: Slicing into your brisket before it has rested can lead to dry meat. Let it rest for at least an hour before slicing, ensuring juices redistribute throughout.

Refrigerator Storage

• Store leftover brisket in an airtight container.
• It can last up to 4 days in the refrigerator.
• Slice only what you need to keep remaining portions moist.

Freezing Authentic Texas-Style Smoked BBQ Brisket

• Wrap brisket tightly in plastic wrap, then foil.
• It can be frozen for up to 3 months.
• Label with date and type for easy identification later.

Reheating Authentic Texas-Style Smoked BBQ Brisket

• Oven: Preheat your oven to 325°F (163°C). Place wrapped brisket in a baking dish and heat until warmed through, about 1 hour.

• Microwave: Slice brisket into smaller pieces and place on a microwave-safe dish. Cover and heat in short intervals until warm, checking often to prevent drying.

• Stovetop: Heat slices in a skillet over medium-low heat, adding a splash of beef broth or water to maintain moisture.

Frequently Asked Questions

What is Authentic Texas-Style Smoked BBQ Brisket?

Authentic Texas-Style Smoked BBQ Brisket is a slow-cooked beef brisket seasoned with salt and spices, smoked low and slow until tender and flavorful.

How long does it take to cook Authentic Texas-Style Smoked BBQ Brisket?

Typically, it takes about 10-12 hours depending on size and cooking temperature. Always check internal temperature for doneness.

Can I make burnt ends from my Authentic Texas-Style Smoked BBQ Brisket?

Yes! You can separate the point from the flat during cooking and cube it for delicious burnt ends.

What’s the best way to slice Authentic Texas-Style Smoked BBQ Brisket?

Always slice against the grain for tender pieces. Identify the muscle direction before cutting.

Why is resting important after cooking Authentic Texas-Style Smoked BBQ Brisket?

Resting allows juices to redistribute throughout the meat, ensuring each slice remains juicy and flavorful.

Final Thoughts

This recipe for Authentic Texas-Style Smoked BBQ Brisket promises rich flavors and melt-in-your-mouth texture that will impress any barbecue lover. Its versatility allows you to customize spices or sauces according to your taste preferences. Don’t hesitate—give this recipe a try, and enjoy mouthwatering results!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Authentic Texas-Style Smoked BBQ Brisket

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• Author: Amelia
• Total Time: 0 hours
• Yield: Serves about 10 people 1x

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Description

Experience the rich, smoky flavors of Authentic Texas-Style Smoked BBQ Brisket, a dish that promises to be the highlight of any gathering. This recipe is designed for all skill levels, making it easy for beginners to master the art of smoking brisket. With a tender texture that melts in your mouth and a savory seasoning blend featuring beef broth and Big Bad Beef Rub, this brisket will leave your guests raving. Perfect for family dinners or backyard barbecues, it offers endless serving possibilities—from classic slices on a plate to hearty sandwiches on Texas Toast. Prepare to impress with this culinary masterpiece that captures the essence of Texas BBQ right in your home.

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Ingredients

Scale 1x2x3x

• 12 lb whole packer beef brisket (USDA Choice grade or higher)
• 12 oz beef broth
• 6 tsp Morton Coarse Kosher Salt
• ½ cup Big Bad Beef Rub
• Fresh parsley (for garnish)

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Instructions

1. Trim the fat cap leaving about 1/4 inch. Clean the meaty side from silverskin.
2. Optionally separate the point for burnt ends and inject with beef broth for moisture.
3. Season with salt and let sit for 12–24 hours; apply Big Bad Beef Rub generously.
4. Preheat smoker or grill to 235°F (113°C).
5. Cook brisket above a water pan, adding wood chips for smoke flavor.
6. Wrap brisket in foil at around 150°F (65°C) if needed during cooking.
7. Ensure internal temperature reaches approximately 195°F (90°C) for tenderness.
8. Rest brisket before slicing against the grain and serve.

• Prep Time: 20 minutes
• Cook Time: Approximately 10–12 hours
• Category: Main
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 3 oz (85g)
• Calories: 270
• Sugar: 0 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 25 g
• Cholesterol: 80 mg