Texas Smoked Brisket

Texas-style Beef Brisket is coated in a spice rub and smoked with mesquite wood for 12 hours or more. So juicy, moist, and smoky, you couldn’t believe what you were eating.

Beef brisket is a large cut of meat from the breast or the lower chest of a cow. It is one of the nine beef primal cuts and one of the four main barbecue meats.

This is the best way to smoke a brisket, worthy of any true Texan. All you need is beef, spices, wood, smoke and time and you’ll get to taste the best beef brisket of your life.

Soak wood chips in a bowl of water – eight hours to overnight.

Set aside 10 pounds beef brisket.

Mix these ingredients together in a bowl: ¼ cup paprika, ¼ cup white sugar, ¼ cup ground cumin, ¼ cup cayenne pepper, ¼ cup brown sugar, ¼ cup chili powder, ¼ cup garlic powder, ¼ cup onion powder, ¼ cup salt and ¼ cup freshly cracked black pepper.

Rub the spice mixture over the entire brisket; refrigerate for 24 hours.

Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C) Drain wood chips and place in the smoker.

Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminium foil and return to the smoker.

Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Place the brisket on a large cutting board and allow to rest for 1 hour. Then slice with a sharp knife and serve immediately.

By Christ & Co.

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