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Fall-apart tender beef brisket with a smoky, peppery crust. This classic Texas barbecue recipe uses a simple rub and a low-and-slow oven method for incredibly juicy and flavorful results. A true crowd-pleaser for any gathering.
Prepare and Trim the Brisket (15 minutes)
Apply the Dry Rub (5 minutes + optional rest)
Initial Slow Cook - Building the Bark (Approx. 6 hours)
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Fall-apart tender beef brisket with a smoky, peppery crust. This classic Texas barbecue recipe uses a simple rub and a low-and-slow oven method for incredibly juicy and flavorful results. A true crowd-pleaser for any gathering.
This southern recipe takes 870 minutes to prepare and yields 10 servings. At 925.99 calories per serving with 156.92g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Wrap the Brisket - The Texas Crutch (5 minutes)
Finish Cooking Until Tender (Approx. 4-6 hours)
Rest the Brisket (Crucial Step: 1-3 hours)
Slice and Serve (5 minutes)
Add 1 tablespoon of chili powder and 1 teaspoon of cayenne pepper to the rub for a spicy kick.
Incorporate 2 tablespoons of brown sugar and 1 tablespoon of smoked paprika into the rub for a sweeter, smokier flavor profile.
Cook on a smoker set to 250°F (120°C) using oak, hickory, or mesquite wood. Follow the same temperature and wrapping guidelines.
Beef brisket is packed with high-quality protein, which is essential for building and repairing muscle tissue, supporting bone health, and maintaining overall body function.
This cut of beef is a great source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells. It also contains niacin (B3) and riboflavin (B2) for energy metabolism.
Brisket supplies significant amounts of essential minerals like iron, which helps transport oxygen in the blood, and zinc, which is vital for immune system function and wound healing.
A 225g (about 8 oz) serving of Texas Beef Brisket contains approximately 750-850 calories, depending on the final fat content. It is a calorie-dense food, rich in protein and fat.
While delicious, brisket is best enjoyed in moderation. It is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat and sodium. Choosing a leaner cut and trimming fat can make it a healthier option.
The stall is a period during cooking, typically around 150-165°F, where the brisket's internal temperature stops rising for several hours. This is caused by evaporative cooling. Wrapping the brisket (the 'Texas Crutch' in Step 4) is the best way to push through the stall and continue cooking.
Butcher paper is porous and allows steam to escape, which helps preserve the crispy bark you developed. Aluminum foil creates a tighter seal, which can speed up cooking but may steam the brisket, resulting in a softer, more pot-roast-like texture. For classic Texas brisket, butcher paper is preferred.
Yes, you can use a smaller brisket flat (the leaner part) instead of a whole packer. Cooking time will be significantly shorter. Continue to cook to the same internal temperatures and check for probe-tenderness.
Classic Texas barbecue sides pair perfectly. Consider coleslaw, potato salad, pinto beans, mac and cheese, cornbread, and pickles and onions to cut through the richness of the meat.