Loading...
A true labor of love, this tender, juicy Texas-style smoked brisket boasts a beautiful dark bark and a melt-in-your-mouth texture. The classic salt-and-pepper rub lets the rich beef and smoky flavor shine through, creating an unforgettable barbecue experience.
For 12 servings
Prepare the Dry Rub
Trim the Brisket (15 minutes)
Season the Brisket (10 minutes)
Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
A true labor of love, this tender, juicy Texas-style smoked brisket boasts a beautiful dark bark and a melt-in-your-mouth texture. The classic salt-and-pepper rub lets the rich beef and smoky flavor shine through, creating an unforgettable barbecue experience.
This southern recipe takes 750 minutes to prepare and yields 12 servings. At 33.79 calories per serving with 2.42g of protein, it's a advanced recipe perfect for lunch or dinner.
Prepare the Smoker (15 minutes)
Smoke the Brisket - Phase 1 (5-6 hours)
Wrap the Brisket - The Texas Crutch (5 minutes)
Finish Smoking - Phase 2 (4-5 hours)
Rest the Brisket (2-4 hours)
Slice and Serve (10 minutes)
Add 2 tablespoons of chili powder and 1 tablespoon of cayenne pepper to the rub for a spicy kick.
Add 1/4 cup of brown sugar to the rub for a sweeter bark, but watch it carefully as sugar can burn.
Instead of apple cider vinegar and water, try a 50/50 mix of beef broth and water for a more savory flavor.
For a faster cook and softer bark, wrap in heavy-duty aluminum foil instead of butcher paper. This is known as the 'Texas Crutch'.
Beef brisket is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Brisket provides significant amounts of B vitamins, especially B12, which is crucial for nerve function and the formation of red blood cells. It also contains niacin (B3) and riboflavin (B2), which help convert food into energy.
It is a good source of essential minerals like zinc, which supports the immune system, and iron, which is vital for transporting oxygen in the blood and preventing anemia.
A 225g (about 8 oz) serving of smoked brisket contains approximately 600-700 calories, depending on the fat content of the specific cut. Most calories come from protein and fat.
Smoked brisket is a great source of protein, iron, and zinc. However, it is also high in saturated fat and sodium. It's best enjoyed in moderation as part of a balanced diet. Choosing leaner slices from the 'flat' can reduce fat intake.
The stall is a period during the cook, typically around 150-165°F, where the brisket's internal temperature stops rising for several hours. It's caused by evaporative cooling—the meat is essentially sweating, and the energy from the smoker is being used to evaporate moisture rather than raise the meat's temperature. Wrapping the brisket helps trap moisture and push through the stall.
Butcher paper is breathable, allowing some moisture to escape. This helps preserve the crispy 'bark' you worked hard to create. Aluminum foil is non-porous, trapping all steam. This speeds up the cook but can result in a softer, more pot-roast-like texture.
The classic Texas choice is Post Oak. Hickory and Pecan are also excellent options that provide a strong, complementary smoke flavor. Mesquite can be used, but it's very strong and can be overpowering if not used sparingly.
You can cook a brisket in an oven, but it won't be 'smoked' and will lack the characteristic flavor. To mimic it, you can add a small amount of liquid smoke to the binder or spritz. Follow the same temperature and wrapping guidelines, but the final flavor profile will be different.