Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, smoked brisket texas style. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Smoked Brisket Texas style is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Smoked Brisket Texas style is something which I have loved my entire life. They are fine and they look fantastic.
Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat.
To begin with this recipe, we have to first prepare a few components. You can have smoked brisket texas style using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Brisket Texas style:
- Get 5 kg beef brisket
- Get 55 g crushed black pepper
- Get 45 g sea salt
- Take Dash squeezy yellow mustard (eg French's)
How to trim Texas brisket for the smoker. I'll have a post later on that delves into trimming. But for starters, you'll want to trim off all but a quarter inch At the end of the day, you'll grilling for friends and family, so don't over think it, just do what feels right. The best rub for Texas style smoked brisket is.
Steps to make Smoked Brisket Texas style:
- 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.
- 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.
- 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.
- 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.
- 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.
This post may contain affiliate links which won't change your price but will share some commission. Don't be fooled by the short ingredient list. All you need to create authentic Texas-style smoked brisket is a super simple rub and the smoke from the wood. Our traditional Texas-style brisket results in a tasty piece of smoked meat. Learn how to do it in just a few simple steps.
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