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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 165g||212%|
|Saturated Fat 58g||290%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 4g||14%|
|Total Sugars 0g|
|Vitamin C 18mg||90%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This traditional Texas-style brisket recipe will teach you how to produce a great piece of smoked meat and help you take your brisket to a whole new level.
Brisket is a delicious treat when cooked right. It is tender, juicy, and just plain tasty! Make sure to rinse your brisket in lukewarm water and pat it dry with paper towels before putting on the brisket rub. This recipe calls for an 8- to 10-pound brisket to serve 6 people, and while this may seem like a lot of meat, keep in mind that brisket loses around 30 to 40 percent of its weight during smoking due to the amount of collagen in the meat.
Make sure to take the time to wrap it in aluminum foil once your smoking brisket reaches 170 F to ensure that your meat achieves the full amount of tenderness.
Once you’ve tasted this smoked brisket recipe, you’ll see what all the fuss of a properly cooked piece of brisket is about. Slice and serve your brisket with potato salad, coleslaw, baked beans, homemade bread or dinner rolls.
Click Play to See This Texas-Style Smoked Brisket Recipe Come Together
1 (8- to 10-pound) untrimmed brisket
1/2 cup Texas-style brisket rub
Wood chips (oak, fruitwood, hickory)
Gather the ingredients.
Preheat smoker and add wood chips (follow your instruction manual).
Rinse and dry the brisket.
Apply Texas-style brisket rub.
Place brisket in the smoker for 8 to 10 hours. Keep the smoker temperature at about 225 F to 250 F (108 C to 120 C).
To increase tenderness, take the brisket out of the smoker once it reaches 170 F, wrap it in aluminum foil and place back in the smoker or in an oven at 180 F to 200 F for the last two hours or until the internal temperature reaches 190 F.
Serve and enjoy.
- Typically after 8 to 10 hours, a piece of meat will have absorbed as much smoke as it can, and additional smoking may impart a bitter flavor.
- Check the internal temperature of the meat with an instant-read thermometer.
- There are many ways to enjoy leftover brisket, from scrumptious sandwiches and salads to chilis and pies.
How to Store and Freeze
Cooked brisket can be stored in the refrigerator for up to four days. It can also be frozen and stored in the freezer for up to two months. Wrap the meat well in aluminum foil or plastic wrap and place in an airtight container.
Video about Best Way To Smoke A Brisket Texas Style
Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker
Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper
For more barbecue and grilling recipes visit: http://howtobbqright.com/
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Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected.
You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking.
This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature.
For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect.
Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer – you can check it out here: http://goo.gl/WduJeh ) to monitor grate temperature throughout the cook.
Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.
After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.
Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.
Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours.
Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe.
Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.
For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!
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