Texas-Style Smoked Brisket
Texas-style smoked brisket is one of the most iconic BBQ dishes, made famous in the southern states of the USA, especially Texas. The essence of a true Texas brisket is long, low-temperature smoking, resulting in a perfectly tender and juicy texture. According to BBQ masters, the most important secret is the seasoning of the meat and the correct smoking technique. The simple combination of salt and pepper highlights the natural flavor of the brisket, while slow cooking and oak, hickory, or mesquite smoke give it a unique, characteristic BBQ flavor. This dish is the perfect choice for larger gatherings, BBQ parties, or even a family weekend barbecue. If you want a truly authentic Texas BBQ experience, serve it with fresh bread, coleslaw, and a large serving of BBQ beans!
Ingredients for this recipe
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Preparation Steps
1
Trim the brisket of excess fat, leaving a thin layer to keep the meat moist.
2
In a bowl, combine the salt, black pepper, garlic powder, smoked paprika, and brown sugar. Spread a thin layer of mustard over the brisket, then generously rub it with the spice mixture.
3
Preheat your smoker or grill to 230-250°F (110-120°C), and prepare the charcoal or smoking wood for the desired smoky flavor.
4
Place the brisket on the smoker rack and smoke for 6-8 hours, or until the internal temperature reaches 165°F (75°C).
5
Spritz with apple cider vinegar every hour to maintain moisture and promote bark formation.
6
When the meat reaches an internal temperature of 165°F (75°C), wrap it in butcher paper or aluminum foil, then return it to the smoker for another 4-6 hours, or until the internal temperature reaches 200-205°F (93-96°C).
7
Remove the brisket from the smoker and let it rest for at least 1 hour to allow the juices to redistribute evenly.
8
Slice thinly and serve with fresh bread, pickles, or classic Texas sides such as beans or coleslaw.
