Texas Smoked Barbecue Brisket Recipe
Texas Smoked Barbecue Brisket
Flavors of Texas
Total time: 1hr to 2hr

Preparation time: 1 hour
Cooking time: 8 to 10 hours

Difficulty: Easy
Chef's Note

The time you invest in this brisket will pay big dividends. Timing and patience are the secret to the perfectly smoked brisket. At temperatures around 225°F. you are looking at 1 1/2 to 2 hours per pound. That means really low and slow.

Serve with your favorite barbecue sauce.

Hickory wood may also be used.

For 15-18 servings
- 1 Beef brisket (5-6 kg /10-12 lb.)

- 60 ml (1/4 cup) kosher salt
- 60 ml (1/4 cup) sugar
- 60 ml (1/4 cup) brown sugar
- 60 ml (1/4 cup) cumin
- 60 ml (1/4 cup) chili powder
- 60 ml (1/4 cup) cracked black pepper
- 2 tbsp. Cayenne
- 125 ml (1/2 cup) paprika
  1. In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.
  2. Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.
  3. When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.
  4. Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 85°C. (165° to 170°F) and the meat is very tender. The exterior of the meat should be very black.
  5. Remove from the fire, trim off excess fat and carve against the grain into very thin slices.
More recipe ideas

In collaboration with the Texas Beef Council

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