Texas Style Beef Brisket
Texas Style Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth beef brisket that is one of the most versatile meals you can make.
Marthinus StrydomThe Story
What you know about the history of smoked brisket in Texas is probably wrong. People have been eating brisket since the first pits were dug in the earth, but only by a sort of default: it was standard practice to cook whole animals for the big community celebrations, which means people ate that cut of meat as part of a smoked-meat meal where all the various cuts were served.
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Ingredients
Method
- You need a smoker for this recipe. I use a cheap smoker on the stove top. It works perfectly. You don't need anything fancy to make a proper smoked brisket. Get a cheap smoker and some good quality wood chips and your'e ready to go.
- Line the smoker with foil
- Please a small heap of about 3 tablespoons of wood chips in the middle of the smoker
- Please the grill of the smoker on top
- Combine all the ingredients for the rub and rub with your hands to cover the entire brisket.
- Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 71C, about 3-4 hours.
- When brisket reaches internal temperature of 71C remove from grill. Double wrap meat in aluminum foil and add the beef stock to the foil packet.
- Return brisket to grill and cook until it reaches an internal temperature of 95C about 3 hours more.
- Once finished, remove from grill, unwrap from foil and let rest for 15 minutes.
