Try this Texas smoked beef brisket recipe it will surely make you a believer in Texas bbq
When I first came to texas I didn’t really know too much about bbq or brisket for that matter, but people who are from Texas are born on texas bbq. There are scores and scores written about barbeque and what separates some types from other types.
Some types of barbeque depends on the region of the country your in. Some do dry rubs, and others do marinades. Some have more of a ketchup based sauce and others more of a vinegar based. In most cases the end result is simply delicious.
In this recipe we simply tackling the bbq beef brisket which in Texas is king! You can get some of the best beef from snake river farms. The name of the game when it comes to smoking is low and slow. Low temperature, for a long time.
The ideal temperature should be somewhere around 250 degrees (this can fluctuate as temperatures rise and fall but if you can keep it steady somewhere around that temperature your one step closer to a fantastic brisket)
Patience is another ingredient you need when smoking a brisket because there is no hack to producing a proper brisket quickly. Another technique that can really improve the moisture and tenderness of the bbq brisket is wrapping it.
There is debate about how much smoke can penetrate the meat after a certain amount of time (some say 4-6 hours or when the internal temperature hits around 145-165). I normally let mine go for about 8-10 hours on smoker.
Then I wrap mine in butchers paper or parchment and let it cook for another 4 hours or so wrapped up. You then can hold it in your oven at 150 degrees for several more hours until you are ready to serve it.
Everyone probably has a preference on smokers as well. I've used a lot of different kinds, for me personally at home I use my big green egg . For me, it has the least amount of time I need to watch and stoke the fire. Here is the beef brisket recipe, I hope you enjoy it!
Texas Smoked Brisket (BBQ)
For the Beef Brisket
- 12-15 lb Beef Brisket
- 1/8 cup salt (plus more if need be)
- 1/8 cup pepper (plus more if need be)
- 2 tbsp coriander seed (crushed)
- 2 tbsp cajun seasoning
For the brisket
-
You need the trim the brisket to have about an 1/8 inch-1/4 layer of fat on the top side. On the bottom side trim away any excess fat. Then place the coriander seed in a spice grinder and pulse for 10 seconds.
Mix the coriander with pepper, and cajun seasoning. Then season heavily all of the snake river farms brisket with salt and then with the spice mixture on both sides of the brisket.
How to smoke beef brisket
-
Bring your big green egg or smoker up to 250 degrees. Place the brisket on the smoker and smoker your brisket for roughly 8-10 hours or until the internal temperature reaches 160 degrees.
At this point it is a great idea to wrap your briskets in butchers paper or parchment paper and place the brisket back on the smoker. You want the brisket to cook until the internal temperature hits about 190 degrees.
At this point you can just hold your meat in your oven to 150 degrees until you are ready to slice the brisket. You want to wait until the last minute to cut the meat that way it doesn’t dry out. Slice the brisket, serve and enjoy!
