Texas Smoked Beef Brisket
Slow-smoked for hours over seasoned hardwood embers until meltingly tender, glazed with a tangy, sweet regional barbecue reduction.
Ingredients
- • 4kg whole beef brisket (point and flat), trimmed with 6mm fat cap
- • 3 tbsp coarse black pepper (16 mesh)
- • 3 tbsp coarse kosher salt
- • 1 tbsp garlic powder
- • 1 tsp onion powder
- • Oak and hickory wood chunks, for smoking
- • Apple cider vinegar and beef broth spritz, for basting
- • Pickles, sliced onions and Texas toast, to serve
Preparation Steps
Trim excess hard deckle fat from the brisket leaving an even 6mm fat cap; rub thoroughly with coarse black pepper, kosher salt, garlic powder, and onion powder.
Pre-heat an offset smoker or pellet grill with oak wood to 110°C (225°F).
Place brisket fat-side up on the grate; smoke undisturbed for 6 hours, spritzing every 45 minutes with cider vinegar and broth once the dark mahogany bark sets.
When the internal temperature reaches 74°C (165°F), wrap the brisket tightly in pink butcher paper with 2 tablespoons of beef tallow.
Return to the smoker and cook until the internal temperature reaches 95°C (203°F) and a probe slides in with zero resistance like warm butter.
Rest in a warm insulated cooler for at least 2 hours before slicing the flat against the grain and chopping the fatty point into burnt ends.