Texas Smoked Brisket
This brisket was made in an Old Smokey with fire from the bottom. Pretty sure this would work well in a gas grill. Since the heat is charging in from the bottom we'll put a tin pan between brisket and fire. Keep vents closed Old Smokey has the fire coming from the outside bottom with the pit set on top of a gas burner (turkey fryer or crawfish boiler). It kept an even temp easy to control when I added chunks for smoke. Using mesquite chunks for smoke they burned slow which was nice since mesquite burns so hot. Any wood you dig will work. If you intend on using your gas grill make sure you can get the temp down to 245 and I'd use a heavier pan (like a cookie sheet) between the brisket and fire. During the entire cook the pit was opened once to add wood. Some people like to spray stuff over the brisket throughout the cook. I think that'd be fine if you were using a steel pit barrel or a brick pit as those loose less heat when opened. This recipe was made twice the exact same way excluding temp target. This was done at 245 which made it closer contest brisket and a shorter cook time (9hrs). The other was done at 220 which made a fall apart brisket and longer cook time (13hrs). Both were fantastic I just tend to gravitate to old school.
This brisket was made in an Old Smokey with fire from the bottom. Pretty sure this would work well in a gas grill. Since the heat is charging in from the bottom we'll put a tin pan between brisket and fire. Keep vents closed Old Smokey has the fire coming from the outside bottom with the pit set on top of a gas burner (turkey fryer or crawfish boiler). It kept an even temp easy to control when I added chunks for smoke. Using mesquite chunks for smoke they burned slow which was nice since mesquite burns so hot. Any wood you dig will work. If you intend on using your gas grill make sure you can get the temp down to 245 and I'd use a heavier pan (like a cookie sheet) between the brisket and fire. During the entire cook the pit was opened once to add wood. Some people like to spray stuff over the brisket throughout the cook. I think that'd be fine if you were using a steel pit barrel or a brick pit as those loose less heat when opened. This recipe was made twice the exact same way excluding temp target. This was done at 245 which made it closer contest brisket and a shorter cook time (9hrs). The other was done at 220 which made a fall apart brisket and longer cook time (13hrs). Both were fantastic I just tend to gravitate to old school.
- Carbohydrate 7.23214285714286 g
- Cholesterol 457.002 mg
- Fat 54.32427 g
- Fiber 0.803571420907974 g
- Protein 152.72712 g
- Saturated Fat 19.09089 g
- Serving Size 1 1 Serving (743g)
- Sodium 4263.47775 mg
- Sugar 6.42857143623488 g
- Trans Fat 8.03439000000001 g
- Calories 1174 calories
Step-by-step
- Make sure to at least trim off all the silver skin and cut out the hard fat in the point. Remaining fat should should be soft to touch. The large piece of fat in the point is hard and I get rid of it because it’s not palatable.
- In a container big enough to hold the brisk sprinkle Dawgs Bark all over it.
- Cover and place in fridge for a minimum 24 hours. This one did 48 hours, longer the better.
- On cook day remove brisket to counter and get your pit to 245 smoke primed and stable.
- When you are comfortable the pit is stable insert a thermometer with lead into the side of the flat (thin part).
- Fat down place your brisket on the pit and put the top back on. In my case I have two thermometers with leads measuring pit air and brisket flat.
- Add wood chunks at your pleasure throughout the cook just keep in mind too much hard/green smoke will tar the brisket.
- When the flat reads 195 pull it and take it inside to a safe spot to work on. About 9-11 hours (weight matters)
- Remove the thermometer probe and insert it into the point (thick side).
- If you trimmed out the points hard fat it’s likely the point will read 195 too.
- If the point reads 195 cover the brisket (probe still inserted) in foil and set aside on the counter.
- If the point reads less than 185 wrap the brisket in foil and place back on the smoker probe still inserted. Cook till the point hits 190-195.
- Note that the hot brisket temp will rise about 5 degrees just sitting on counter. Use your best judgement weather not to put brisket back on pit. It may be coming back off quick.
- So once we have the brisket on counter wrapped let it sit there until the thermometer goes down to 100 degrees. This process did and often takes a full 6 hours. Not kidding, but you’ll love it!
- Know that planning your smoked brisket ahead of time helps keep things running smooth. It’s all about patience.
My Texas Smoked Brisket Journey: A Culinary Adventure
The aroma of smoky mesquite filled the air, a fragrant promise of the culinary masterpiece I was about to create – a Texas-style smoked brisket. This wasn't just another recipe; it was a journey, a testament to patience and a celebration of slow-cooked perfection. I've always loved the challenge of mastering BBQ, and brisket, with its notoriously fickle nature, has become my personal Everest. This particular adventure began with a 13-pound brisket, a generous cut that hinted at the rich, flavorful feast to come. The anticipation was almost unbearable.
Preparation is key when tackling a brisket of this size. I meticulously trimmed the excess fat, ensuring a balance between rendering and a tender final product. Then came the rub – a simple yet effective blend of Dawgs Bark, coating the meat thoroughly before a lengthy 48-hour rest in the refrigerator. This extended rest allows the flavors to meld and penetrate deep within the muscle fibers, setting the stage for an unforgettable eating experience. The next day dawned crisp and clear, ideal for the long smoke ahead. I prepped my Old Smokey smoker, ensuring the fire was steady and the temperature hovered around 245°F – a balance between a tender and a fall-apart texture.
The smoking process itself is a delicate dance between heat and smoke, patience and precision. I carefully placed the brisket, fat-side down, onto the smoker's grates, monitoring the temperature with unwavering attention. The mesquite wood provided a rich, smoky flavor that gradually infused the meat. It's essential to maintain a consistent temperature throughout the cook, avoiding any drastic fluctuations that might dry out or toughen the brisket. This stage is a lesson in patience; several hours of careful observation, a slow burn that builds flavor and tenderness.
After about 9-11 hours (depending on the weight of the brisket), a magical transformation began. The flat (thinner) portion of the brisket hit 195°F, signaling it was almost done. This is when the true artistry emerges – the unwrapping and resting period. I carefully pulled the brisket from the smoker, wrapped it in foil to retain the precious moisture, and let it rest on the counter for a prolonged period – up to 6 hours. This resting period is crucial; it allows the brisket to equalize in temperature, allowing the juices to redistribute throughout the meat. The result? An unbelievably tender, juicy, and flavorful brisket that practically melts in your mouth. The wait is always worth it.
The final product was more than just food; it was a triumph of patience, a testament to slow cooking's magic. Every tender bite was a reward for the time and care invested. The smoky flavor was intense, but balanced, beautifully complementing the richness of the beef. This wasn't just a meal; it was an experience, a journey into the heart of Texas barbecue tradition. I'd highly recommend trying this recipe for yourself—but be prepared to commit the time; the reward is well worth the wait. This method of smoking brisket resulted in an exceptional outcome; tender, juicy, and packed with flavor, truly a testament to the art of low and slow cooking.
From start to finish, this brisket adventure took about 15 hours. And it's not just the lengthy cooking time that demands attention. The attention to detail in trimming the fat, selecting the right wood, and maintaining a consistent temperature are all factors that contribute to the final result. It’s a process that needs to be planned and understood, and this is precisely what makes it so rewarding. The joy of creating something so delicious, so satisfying, is unmatched, making every single hour spent absolutely worthwhile.
